Chipotle Chili Chicken Skins

Chipotle Chili Chicken Skins

Super Bowl is this Sunday.  It’s one of the best times of the year for watching football and snacking on your favorite munchies. My husband, Richard, has presented a brief list of snack-food requests:

  1. Ability to eat snack with left hand so right hand can control the remote.
  2. Snack should complement a Michigan brewed beer.
  3. Snack must be reasonable healthy but taste like it could have come from an upscale stadium concession stand, if such an outpost exists.

“Progressive Grocer” magazine writes that our nation consumes more potato and tortilla chips in Super Bowl season that any other time of year.

Less fatty than chips, yet sure to satisfy Richard’s primal snack food craving, cheesy and spicy stuffed potato skins should score points with him.

A Michigan brew will cool down the spicy chiptotle (smoked jalapeno) pepper seasoning  in the potato skins.

A few years back, these peppers were dust gatherers in the Hispanic section of most groceries north of the Rio Grande. Since the opening of the popular chain, “Chipotles”, their smoky heat taste has mainstreamed, flavoring everything from ketchup to ice cream.

The labels should, however, come with a warning: These babies are really hot! Wear plastic gloves when handling them and only add to taste in 1/4 teaspoon increments.

I purée and freeze the leftovers in a plastic bag.  It’s easy to chip off a bit of chipotle ice whenever you want to add smokey heat to a recipe.

You could further reduce the fat by substituting low fat sour cream or yogurt for the sour cream. I use full-fat sour cream–that extra bit of richness helps lull Richard into mindless football transcendental consciousness. Peace at last…as long as I don’t touch the remote!

Recipe: Chipotle Chili Chicken Skins

Ingredients

  • 6 small Idaho potatoes (apx. 3 1/2-inch length)
  • Canola, vegetable or grape seed oil as needed
  • 1 teaspoon minced garlic
  • 1/2 teaspoon-1 tablespoon minced chipotle chili pepper
  • 3/4 pound ground chicken or turkey breast
  • 3 tablespoons sliced scallions
  • 3/4 cup cooked small white beans*
  • 1/3 cup sour cream or plain yogurt (Fage brand preferred)
  • 1 1/2 cups grated sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375˚.
  2. Brush potatoes with oil and lightly season with kosher salt. Bake on middle rack of oven 30 minutes. Remove from oven. With a fork, pierce each potato in two places and return to oven for 15 minutes.
  3. While potatoes are baking, over medium-low heat, heat 1 tablespoon oil in a large sauté pan. Sauté garlic about 2 minutes then stir in 1/2 teaspoon chipotle peppers.
  4. Add ground chicken and brown 4 minutes until just cooked through, breaking up chicken into small pieces as it is cooking.
  5. 5. Drain excess oil and place chicken mixture in a large bowl. When cooled slightly, stir in 2 tablespoons of scallions, beans, sour cream or yogurt and 3/4 cup shredded cheese. Season mixture to taste with kosher salt and additional chipotle pepper to taste, if desired.
  6. If potatoes are less than 3 1/2-inches in length, with a sharp knife, cut lengthwise down the center. (If potatoes are larger, cut into three lengthwise pieces. You will have two shallow ends and a middle section which you can save for another preparation, such as hash browns.) Using a small spoon or melon baller, scoop out the flesh of each skin leaving a 1/4-inch shell on each potato skin.
  7. Increase oven temperature to 450˚. Place the potato skins on a foil lined baking sheet and stuff with chicken mixture. Sprinkle with remaining cheese. Bake about 8-10 minutes, or until cheese is melted and bubbly. Place potato skins on platter, sprinkle with remaining scallions and serve.

*Select a smaller white bean, such as the Goya brand, if available to you.

Active Time: 25 minutes

Bake Time: 55 minutes

Number of servings (yield): 12 potato skins

Copyright © Peggy Lampman’s dinnerFeed.

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