Get ready to transform your ordinary potato skins into a mouthwatering culinary masterpiece that combines the classic flavors of a Margherita pizza with hearty, crispy potato goodness! This irresistible recipe takes the beloved comfort food to a whole new level, blending tender chicken, melted mozzarella, fresh basil, and juicy cherry tomatoes in a crispy potato shell that will have your taste buds dancing with joy. Whether you're looking for a show-stopping appetizer or a satisfying meal, these Margherita Chicken Potato Skins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potato skins become crispy and delicious.
- Wash the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
- Prick each potato several times with a fork to allow steam to escape during baking. This helps prevent the potatoes from bursting in the oven.
- Rub each potato with a little olive oil and sprinkle with salt. This will enhance the flavor of the potato skins.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, prepare the filling. In a mixing bowl, combine the shredded chicken, mozzarella cheese, halved cherry tomatoes, and chopped fresh basil. Mix well to combine.
- Once the potatoes are cooked, remove them from the oven and allow them to cool for a few minutes until they are safe to handle.
- Carefully cut each potato in half lengthwise. Using a spoon, scoop out some of the flesh from each half, leaving about 1/4 inch of potato around the skin to create a sturdy shell.
- Brush the insides of the potato skins with olive oil and season with salt and pepper to taste. This will help to crisp them up during the second bake.
- Fill each potato skin with the chicken and cheese mixture, pressing down gently to pack it in. Top with additional mozzarella cheese if desired.
- Return the filled potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the skins are crispy.
- Once done, remove the potato skins from the oven and let them cool for a couple of minutes. Garnish with additional fresh basil if desired.
- Serve the Margherita Chicken Potato Skins warm, and enjoy this delicious Italian-inspired dish!
Tips
- Choose the right potatoes: Use large russet potatoes for the best texture and easiest scooping.
- Crispy skin secret: Make sure to thoroughly dry the potatoes after washing and rub them with olive oil to achieve that perfect crispy exterior.
- Don't skip the pre-bake: Baking the potatoes fully before adding the filling ensures they're cooked through and creates a sturdy base.
- Cheese matters: Use freshly shredded mozzarella for the best melting quality and flavor.
- Prevent soggy skins: After scooping out the potato flesh, brush with olive oil and return to the oven for a few minutes to dry out and crisp up before adding the filling.
- Fresh is best: Add fresh basil just before serving to maintain its vibrant color and flavor.
- Serving tip: Let the potato skins rest for a couple of minutes after baking to allow the cheese to set and prevent burning your mouth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
