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Savory Potato Skins Worth Waiting For
RECIPE BY: Chef Patience
These potato skins are different from the usual potato skins you get in a restaurant – no tomato sauce or cheese. My DH asked for more of these, and he doesn’t even like potatoes! If you bake the potatoes in the microwave, you might try crisping up the skins by rubbing them with butter and salt, and putting them, empty, in the oven for a few minutes or briefly frying them. Cook time is marinating time, and it is assumed that most of the prep work is done sometime during that time.
Posted on: Apr 12, 2005
Ingredients
Directions
1
Marinate chicken in wine for 2 hours minimum2
Bake potatoes3
Fry chicken in a little oil in a frying pan4
Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken5
Cut potatoes in half6
Scoop out the insides, leaving ¼ in shell7
Reserve the insides of the potato for another use8
Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely9
Scrape down the sides of the bowl a couple of times so that everything gets ground evenly10
Adjust seasoning at this time11
Scoop chicken mixture into potato skins and dust with remaining coriander12
Serve warm or cold
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Featured Reviews for This Recipe
From: Stinkerbell
On Mar 7, 2005
These were very good, quite different from the usual stuffed potato skins. I would make these again.
From: Derf
On Feb 17, 2005
Well I must say these were not what their name implies. But they were quite good. More like a stuffed potato the a potato skin dish. They made a decent week night meal. I didn't see the point in using a chicken breast, it would have been much easier to us ground chicken marinated in the wine. I don't think I would ever serve them cold; they were quite good hot. The instructions were fairly easy to follow, bu the ingredient list would be better listed as used. Thanks for adding to the contest recipes and good luck.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (321g) Recipe makes 4 servings |
||
| Calories 336 | ||
| Calories from Fat 85 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 132mg | 44% | |
| Sodium 74mg | 3% | |
| Potassium 962mg | 27% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 4.1g | ||
| Protein 16.5g | 33% | |
| Vitamin A 196mcg | 3% | |
| Vitamin B6 0.8mg | 38% | |
| Vitamin B12 0.4mcg | 7% | |
| Vitamin C 36mg | 60% | |
| Vitamin E 1mcg | 3% | |
| Calcium 85mg | 8% | |
| Iron 2mg | 14% | |
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