Side Pannel
Margherita Chicken Potato Skins
- Prep Time: 35 minutes
- Cooking Time: 10 minutes
- Serves: 8 servings
Margherita Chicken Potato Skins
- Recipe Submitted by Whoopie on 10/27/2014
Category: Lunch/Snacks, Healthy Recipes, Peppers, Potatoes, Chicken
Ingredients List
- 4 medium baking potatoes
- olive oil
- kosher salt
- freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 2 c. Ragú® Old World Style® Traditional Sauce
- 8 oz. fresh mozzarella, sliced
- handful of fresh basil, minced (or try freeze-dried basil in a pinch)
Directions
Prick potatoes all over with a fork. Rub them with a little olive oil and sprinkle lightly with kosher salt. Bake in the microwave for approximately 10-12 minutes, flipping once during cooking. Potatoes are done when a fork slides easily into the center of the potato. (If you prefer, you can bake potatoes in a 350 degree oven for about an hour.)
While potatoes cook, sprinkle chicken breasts lightly with salt and pepper. Heat a little olive oil in a skillet over medium-high heat, and cook chicken breasts for approximately 7 minutes per side until cooked through. Remove chicken to cutting board and allow to rest.
Preheat oven to 375 degrees F.
Cut cooked potatoes in half lengthwise, and use a spoon to scoop out flesh, leaving about ¼" of potato in the skin. (Save the cooked potato for mashed potatoes!) Rub a little more oil and sprinkle a little more salt on the potato skins, and place them skin-side up on a baking sheet. Bake for 8-10 minutes to crisp up the skins a bit more.
Dice chicken into bite-sized pieces. Flip potato skins over, and sprinkle a little kosher salt over the insides. Fill potatoes about half full with diced chicken, and then spoon a couple tablespoons of tomato sauce over the chicken. Place mozzarella slices over the chicken, sprinkle basil on the cheese, and drizzle a little more sauce on top.
Bake in preheated oven for 10 minutes or until cheese is melty and delicious. Serve with the remaining tomato sauce for dipping.
Notes:
You can make the potatoes a day or two ahead of time and keep the skins in the refrigerator until you are ready to make your potato skins. This recipe is also great for using leftover chicken!
While potatoes cook, sprinkle chicken breasts lightly with salt and pepper. Heat a little olive oil in a skillet over medium-high heat, and cook chicken breasts for approximately 7 minutes per side until cooked through. Remove chicken to cutting board and allow to rest.
Preheat oven to 375 degrees F.
Cut cooked potatoes in half lengthwise, and use a spoon to scoop out flesh, leaving about ¼" of potato in the skin. (Save the cooked potato for mashed potatoes!) Rub a little more oil and sprinkle a little more salt on the potato skins, and place them skin-side up on a baking sheet. Bake for 8-10 minutes to crisp up the skins a bit more.
Dice chicken into bite-sized pieces. Flip potato skins over, and sprinkle a little kosher salt over the insides. Fill potatoes about half full with diced chicken, and then spoon a couple tablespoons of tomato sauce over the chicken. Place mozzarella slices over the chicken, sprinkle basil on the cheese, and drizzle a little more sauce on top.
Bake in preheated oven for 10 minutes or until cheese is melty and delicious. Serve with the remaining tomato sauce for dipping.
Notes:
You can make the potatoes a day or two ahead of time and keep the skins in the refrigerator until you are ready to make your potato skins. This recipe is also great for using leftover chicken!
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