MEXICAN POTATO SKINS

INGREDIENTS

• 4 medium potatoes (russets, bakers, Idaho, whites all would work)
• 2 Tbsp. olive oil plus more for the outside of the potatoes
• Kosher salt
• ½ red pepper, diced
• ½ red onion, diced
• 1 cup frozen corn kernels, thawed
• 1 cup diced chicken
• 1 tsp. chili powder
• ½ tsp. cumin
• Salt and pepper to taste
• 1 cup Mexican blend shredded cheese

Avocado Cream

• ¼ tsp. grated lime rind
• 2 Tbsp. fresh lime juice, divided
• ¼ cup light sour cream
• 2-3 Tbsp. milk
• ½ ripe peeled avocado
• Salt, to taste

Garnish

• 2 Tbsp. cilantro, chopped
• Chopped grape tomatoes

INSTRUCTIONS

1. Preheat oven to 400F. Line a baking sheet with foil. Rub the outside of the potatoes with olive oil and then sprinkle with Kosher salt. Bake for 50-60 min. or until cooked through. Let cool while you make the filling.
2. In a blender or food processor, mix the avocado cream ingredients together. Use more or less milk to get the right consistency that you like. Set aside.
3. Add the 2 Tbsp. olive oil to a large saute pan. Add in the peppers and red onion and cook over medium-high heat until tender. Stir in the chicken, corn, chili powder, cumin, salt and pepper to taste. Cook stirring for 4-5 min. Set aside.
4. When potatoes are cool enough to handle. Slice in half lengthwise and scoop out center of the potatoes. Save the potato for another use, pancakes, scones or soup. Fill the skins with about 4 Tbsp. of the chicken mixture. Top with the shredded cheese and place on a clean foil or parchment lined baking sheet. Return to the oven and let bake for 3-4 min. or until cheese is bubbly.
5. Top with the avocado cream, cilantro and tomatoes, serve immediately!

Source>>MEXICAN POTATO SKINS@noshingwiththenolands

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