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.


Mexican Stuffed Potato Skins #recipe #potatoskins #appetizer

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  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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