You’re going to like these.
These are potato skins, but they happen to be on steroids.
That’s right. All the things you love about jalapeno poppers and potato skins, with shredded chicken thrown all up there in the mix.
Wanna know how many I ate after I made them? Well, I won’t tell you, but just know I made a complete meal out of them. And, I was by myself – but that’s ok because Mark is completely grossed out by shredded chicken (I have no idea why), so he wouldn’t have tasted them anyway. Brantley wouldn’t have because he doesn’t like jalapenos, and we all know that Katelyn doesn’t eat meat.
More for moi.
Jalapeno Popper Chicken Potato Skins
- 4 Russet potatoes, washed and scrubbed
- Cooking spray
- Sea salt
- 4 jalapeno peppers, washed and diced (you can use more or less depending on your preference)
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 8 oz block cream cheese, at room temperature
- 3/4 cup cheddar cheese, shredded, plus more for topping
- Pickled jalapenos
- Preheat oven to 400 degrees.
- Poke holes in potatoes with a fork, spray with cooking spray and sprinkle sea salt all over.
- Place the potatoes and jalapenos on a baking sheet and cook the jalapenos for about 10 minutes (5 on each side), and potatoes for 30-40 minutes, until tender.
- Mix the jalapenos, chicken, and cheeses together; refrigerate until ready to use.
- When the potatoes are cool enough to handle, halve them and scoop out the middles; put that in the fridge for something else.
- Fill each potato skin with cheese/chicken mixture, top with more shredded cheddar and add a pickled jalapeno on top.
- Bake for 8-10 minutes, or until cheese is melted and skins start to get crispy.
Think I’ll ever get over my jalapeno addiction?
This spud’s for you.