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We’re just days away from the Super Bowl, and to be honest I’m really just here for the food. While I do enjoy watching sports, there’s nothing that beats the greasy, indulgent snacks that come with the big game. For some reason, potato skins scream football to me, and I’ve been loving this cholula shredded chicken, so, combining the two into a recipe just made sense.
I HIGHLY recommend making the cholula chicken and potato skins in advance, so that you can throw the loaded skins together in less than 10 minutes on game day!
Servings: 4-8
Ingredients:
- 2 chicken breasts
- 3/4 - 1 cup original cholula hot sauce
- 8 idaho potatoes
- mexican cheese or cheddar cheese, shredded
- sour cream
- green onions, thinly sliced
- olive oil
- salt
- pepper
Kitchen Supplies Required: roast or broiler safe pan, vegetable brush, tongs, ziploc bag, scissors, crockpot.
Instructions
Potato Skins
- Wash, scrub, and dry potatoes.
- Add potatoes to a bowl and drizzle with olive oil. Use your hands to rub oil all over the potatoes so they are well coated.
- Preheat the oven to 400 degrees, and bake potatoes for about 45 minutes or until a fork easily pierces the center.
- Remove potatoes from the oven, let cool, and slice in half horizontally. Using a spoon, scoop out the inside of each potato, leaving a small border so that the skin holds its shape.
- Then, brush skins with olive oil on both sides, and sprinkle with salt and pepper. Turn oven to 450 degrees, and add skins to a roast or broiler safe pan that can withstand the high heat.
- Cook potato skins for about 10 minutes, flip, and cook for another 10 minutes.
- Remove from the oven, and let cool. If you’re making these a few days ahead, just pop them in an airtight container and refrigerate until game day!
Chicken
- Add two chicken breasts to a crockpot.
- Pour cholula over chicken.
- Cook on high for about 3 hours, or until chicken is tender and shreds easily.
- Once chicken is done, use two forks to shred it as finely as possible, so that it soaks up the cholula.
Loaded Potato Skin Assembly
- Preheat oven to 450 degrees.
- Add a little bit of shredded cheese to the bottom of each skin.
- Top with shredded cholula chicken, and some more cheese.
- Bake for 3-5 minutes. Then, broil potato skins for about 2 minutes, or until the cheese is melted.
The Final Touch
- Add a few spoonfuls of sour cream to the corner of a small ziploc bag.
- Use scissors to cut off the corner, near the very edge. Remember you can always cut more, so start small.
- Then, pipe sour cream onto potato skins.
- Top with green onions and enjoy immediately!
I hope you enjoy this touchdown worthy snack!
xx Delaney