Chipotle Shells and Cheese Potato Skins
These easy stuffed potato skins will add a fun and spicy flair to your appetizer or game day snacks.
These easy stuffed potato skins will add a fun and spicy flair to your appetizer or game day snacks.
- Carbohydrate 23.2553053571429 g
- Cholesterol 0 mg
- Fat 0.245416964285714 g
- Fiber 3.74080359829324 g
- Protein 2.70224196428571 g
- Saturated Fat 0.04715 g
- Serving Size 1 1 potato skin (156g)
- Sodium 7.42 mg
- Sugar 19.5145017588496 g
- Trans Fat 0.100402232142857 g
- Calories 96 calories
Step-by-step
- Bake the potatoes at 425 degrees for about an hour, or until soft. Cut in half and scoop out the middle of the potato.
- Prepare the VELVEETA Shells and Cheese according to the package directions.
- Stir in the chicken and bacon. Spoon the mixture evenly into the potato skins.
- Broil for 2 minutes. Top with green onions and serve warm. Makes 14 potato skins.
Russet potatoes provide the structural foundation for stuffed appetizers due to their thick skins and high starch content. Baking them at 425 degrees Fahrenheit ensures a dry, fluffy interior that readily absorbs fillings. Starch retrogradation occurs as baked potatoes cool, so handling them while warm prevents the flesh from crumbling into paste.
- Bake potatoes until a metal skewer enters the center with zero resistance.
- Leave a quarter-inch rim of potato flesh inside the skin to maintain structural integrity during filling.
- Stir cooked chicken and rendered bacon directly into the prepared cheese sauce before portioning.
- Broil the assembled skins for precisely two minutes to lightly brown the top without burning the cheese sauce.
- Scale quantities proportionally by halves if making smaller batches for fewer guests.
Leftover stuffed skins keep in an airtight container in the refrigerator for up to three days. Reheat them in a 350-degree oven rather than a microwave to restore crispness to the potato skin.
