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Mini Chicken Nacho Potato Skins represent an irresistible fusion of two beloved comfort foods: baked potatoes and nachos. This innovative recipe takes the classic idea of potato skins and elevates it by incorporating a savory chicken mixture, making it not just a snack but a satisfying dish that appeals to both the heart and the palate. Whether you're hosting a game day party, planning a family gathering, or simply looking for a cozy night in with delicious food, these mini nacho potato skins are sure to steal the show.

Mini Chicken Nacho Potato Skins

Discover the ultimate comfort food with Mini Chicken Nacho Potato Skins! This delightful recipe combines crispy baked potatoes with a savory chicken filling, topped with melted cheese, fresh cilantro, and a dollop of sour cream. Perfect for game days or family gatherings, these bite-sized treats are easy to make and guaranteed to impress. Enjoy the explosion of flavors and share them with loved ones for a memorable experience that everyone will adore!
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Ingredients
  

4 large russet potatoes

1 cup cooked chicken, shredded (preferably from a rotisserie chicken)

1 cup shredded sharp cheddar cheese

½ cup black beans, rinsed and drained

½ cup corn kernels (canned or frozen)

1 small jalapeño, finely diced (optional for a spicy kick)

½ cup sour cream, for topping

¼ cup fresh cilantro, finely chopped

1 tsp ground cumin

1 tsp smoked paprika

Salt and freshly ground pepper, to taste

Olive oil, for drizzling

Salsa, for serving on the side

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Potatoes: Rinse the russet potatoes under cold water, scrubbing to remove any dirt. Using a fork, poke several holes around each potato to prevent bursting during baking. Lightly coat each potato with olive oil, then sprinkle with salt. Place the prepared potatoes directly on the oven rack for even cooking and bake for approximately 45-60 minutes, or until they are fork-tender.

      Make the Chicken Mixture: While the potatoes bake, combine the shredded chicken, black beans, corn, diced jalapeño, cumin, paprika, and a pinch of salt and pepper in a medium mixing bowl. Stir everything together until all ingredients are evenly combined.

        Prep Potato Skins: After baking, carefully remove the potatoes from the oven using oven mitts. Allow them to cool for a few minutes until they are manageable. Slice each potato in half lengthwise and gently scoop out a portion of the flesh, ensuring you leave enough potato around the edges to maintain the integrity of the skin.

          Fill the Potato Skins: Drizzle a bit of olive oil into the hollowed-out insides of each potato half. Generously spoon the chicken mixture into each skin, ensuring they are well filled. Top each with a hearty sprinkle of shredded cheddar cheese.

            Bake Again: Arrange the filled potato skins back on the oven rack or place them on a baking sheet. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden.

              Garnish: Carefully remove the potato skins from the oven. Top each with a dollop of sour cream, a generous sprinkle of fresh cilantro, and serve with salsa on the side for dipping.

                Serve: Enjoy your Mini Chicken Nacho Potato Skins warm as a delicious appetizer or a delightful snack!

                  Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 8 halves