Wednesday, February 6, 2013


Mexican Style Potato Skins


Made Melba’s delicious Easy Weeknight Tacos, here's the link and had some chicken left over so I decided to make my kids an afterschool snack. My kids come home from school so hungry and they were so happy to come home to one of their favorite snacks.


Toss red and gold potatoes lightly with olive oil.  Bake in a 350 degree oven for about 45 minutes or until tender. 
Remove from oven and slice each potato in half.  Scoop a little of the potato out but not all of it. 
Finely dice the chicken. Fill each potato half with a little chicken, sprinkle with diced green chile, cheese, and diced olives.

Fill each half with chicken, green chile, cheese, and olives
Place potatoes back in the oven and bake for about 10 minutes until cheese is melted and heated through.  Remove from oven and top with diced tomato, green onion, and cilantro serve with a side of sour cream.  All of these toppings were so good together but if you do not have something, just use what you have use your favorites. 
Yummy after school snack = Happy Kids
Options, yes I have another option ~ the chicken from Easy Weeknight Tacos would also be good to use for taquitos. Save yourself some time and throw in a few extra pieces of chicken and use in the taquitos another night during the week. (See "Kids Favorites" for Taquito recipe).
  
Ingredients
12 Red and gold potatoes
Finely diced cooked chicken
Diced black olives
Diced green chile
Shredded Mexican cheese blend
Optional Toppings
Diced tomato
Green onion
Cilantro
Sour cream

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1 comment:

  1. Thanks so much for posting this idea! These were awesome! I used black beans instead of chicken, and added a little enchilada sauce. Super yum! and, it made the husband really happy! And, much healthier than you get at a restaurant! Thanks so much!

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