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Mexican Stuffed Potato Skins

Guest blogger Corie Cameron created this healthy and Paleo-friendly recipe using Isernio’s Ground Chicken.  Chicken-stuffed potato skins are topped with pico de gallo and a homemade ranch dressing.

For a full step-by-step, picture-by-picture look at this recipe, check out the original blog post by author Corie Cameron on her site, Good Life Everyday.

 

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Instructions

  • 1. Preheat the oven to 425. Pierce the potatoes all over and set them on a baking sheet. Bake them for 50 minutes-1 hour until you can easily pierce them with a knife.
  • 2. Saute the onions and garlic until softened and aromatic.
  • 3. Add the ground chicken to the pan and crumble it up as it cooks. Sprinkle over the paprika, coriander, chili powder, cumin and salt.
  • 4. Finely chop the lettuce and set this aside.
  • 5. For the pico de gallo: dice the tomato, jalapeno and cilantro and stir together with the red wine vinegar and minced onion.
  • 6. When the potatoes are fully cooked, take them out and slice them in half lengthwise. Once they are cool enough to handle, scoop out the flesh, making sure to leave 1/4 inch along the sides so they hold their shape.
  • 7. Fill each potato skin with some lettuce, some chicken mixture, and the pico de gallo, in whatever order you wish.
  • 8. For the homemade ranch: Stir together the mayonnaise, coconut cream, dijon, lemon juice, garlic powder, onion powder, salt, dill, chives and parsley. Taste for seasoning. Drizzle it over the potato skins and serve with a side of this ranch and some hot sauce. Garnish with chopped cilantro and serve at once! Bon Appetit!

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