Anyone in the mood for an easy appetizer that uses just 6 simple ingredients to make? With the Super Bowl coming up, I’m guessing you may have an occasion to make these 6-Ingredient Mexican Chicken Potato Skins for, even if you’re just lounging at home to watch the game (or the commercials!).
When I make appetizers for a party, I have some specific criteria. I want them to taste good, look good, AND be somewhat healthy, without screaming “I’m healthy” so loudly that no one will want to try them. It seems, at the parties I go to anyway, that the appetizers that get gobbled up first are usually the ones that aren’t the most healthful choices.
It can be difficult to make a healthier appetizer that will also be a big hit! These 6-Ingredient Mexican Chicken Potato Skins bridge that gap for me, and I hope they do for you too! They look like they taste great (which they do!), and they are made with a short list of whole food ingredients, which makes them much healthier than many appetizers you’ll see at a typical Super Bowl party.
Let’s face it…the potato skins are really just a vessel for stuffing in a bunch of yummy deliciousness. It’s not that the potato part doesn’t taste good (it does!), it’s just that something must take the role of holding all the flavorful filling ingredients, and potatoes do a great job of it! They hold up well, are easy to work with, and pair well with almost any filling flavor combo you can come up with.
The first time I made these, I made the mistake of not scooping out enough of the middle of the potato before stuffing them. The shells were too thick. They were good, but they felt more like a stuffed twice baked potato than the crave-worthy appetizer I was going for. I also didn’t take the extra step of baking the hollowed-out potato shells before adding the filling. Again, they tasted fine, but the potato part itself wasn’t as flavorful because it didn’t get any toasty browned flavor from the crisping that happens around the edge if you treat them right.
The second time I made these, I corrected those two things, and it made all the difference! When they came out of the oven, it was all I could do to resist popping one right then, but I knew I had to wait until I’d photographed them. They smelled so incredible, it was a good thing my husband wasn’t home yet, or I would have had very few to photograph.
The filling ingredients are about as simple as it gets. Chopped cooked chicken breast, reduced-sodium canned black beans, and jarred salsa (which you can customize to your taste buds by using super spicy or mild and mellow), all topped with a bit of Mexican blend cheese that melts and gets those crusty brown bubbles on the top after baking. Yum! I like to top my potato skins with plain Greek yogurt because it tastes just like sour cream, and I almost always have it in the house. But, if you prefer sour cream or even guacamole, those are great options too.
Give these 6-Ingredient Mexican Chicken Potato Skins a try next time you want a healthier, simple appetizer that looks goods and tastes even better!
6-Ingredient Mexican Chicken Potato Skins How-To Photos:
Prick Yukon gold potatoes with a fork; brush with oil and place on foil-lined baking sheet (for super easy clean-up!).
Bake until potatoes are tender. Cool.
Cut potatoes in half; scoop out most of the potato flesh (save it to make mashed potatoes later!). Brush the potato shells with a little more oil and bake again before adding the filling.
Mix together the filling – it’s cooked chicken, black beans, and salsa. I love this salsa because it has such a clean, short ingredient list!
Spoon the filling into the potato shells. Sprinkle with cheese. Bake until heated through and cheese is melted.
Top with plain Greek yogurt, sour cream, guacamole, and/or sliced green onion tops.
- 8 small Yukon gold potatoes (1 ¾ pounds total)*
- 2 tablespoons avocado oil or canola oil
- 1 cup chopped cooked chicken breast
- ¾ cup jarred salsa
- 2/3 cup canned reduced-sodium black beans, rinsed and drained
- ½ cup shredded Mexican blend cheese
- 1/3 cup plain low-fat or whole milk Greek yogurt, light sour cream, or guacamole
- 2 green onion tops, sliced (optional)
- Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. Scrub potatoes. Prick each potato 6 to 8 times with a fork. Brush 1 tablespoon oil on outsides of potatoes. Place potatoes in prepared pan. Bake, uncovered, for 45 to 50 minutes or until potatoes are tender. Cool in pan on a wire rack for 15 minutes or until cool enough to handle.
- Cut each potato horizontally in half. Using a small spoon, scoop out most of the potato flesh, leaving about a 1/8-inch-thick shell. Place shells, bowl sides up in the same baking pan. Save the potato flesh you removed for another use (such as for mashed potatoes). Brush insides and outsides of potato shells lightly with remaining 1 tablespoon oil.
- Increase oven temperature to 425°F. Bake potato shells, uncovered, for 15 minutes or until edges are starting to brown. Meanwhile, in a medium bowl stir together chicken, salsa, and black beans.
- Set potato shells in pan on a wire rack. Spoon chicken filling evenly into potato shells. Sprinkle tops evenly with cheese. Bake, uncovered, for 10 minutes more or until heated through and cheese is melted and starting to brown. Cool slightly on a wire rack.
- Transfer potato skins to a serving platter. Top potato skins evenly with yogurt, and, if desired, green onion tops.
- *Do your best to use potatoes that are all about the same size for this recipe.
- 16 servings (1 potato skin per serving)
- 98 cals, 5 g pro, 12 g carb, 3 g fat, 11 mg cholesterol, 1 g sat fat, 2 g fiber, 108 mg sodium