I always try to think of a party appetizer that is a little on the healthier side but is also delicious enough to be gobbled down by both the grown-ups and the kids in attendance.

I love these Mexican Potato Skins because they put a fun and delicious twist on a party snack that has probably been overdone. The potatoes, beans, and avocado offer plenty of vitamin and nutrients, the chicken is healthier than the traditional bacon, but there’s still lots of melty cheese to make these go down easy.

I don’t think you’ll want to make a regular potato skin ever again after trying this recipe!

 

Ingredients:

8 small Yukon gold potatoes (1 ¾ pounds total)*

2 tablespoons avocado oil or canola oil

1 cup chopped cooked chicken breast

¾ cup jarred salsa

2/3 cup canned reduced-sodium black beans, rinsed and drained

½ cup shredded Mexican blend cheese

Toppers

1/3 cup plain low-fat or whole milk Greek yogurt, light sour cream, or guacamole

2 green onion tops, sliced (optional)

 

Instructions:

Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. Scrub potatoes. Prick each potato 6 to 8 times with a fork. Brush 1 tablespoon oil on outsides of potatoes. Place potatoes in prepared pan. Bake, uncovered, for 45 to 50 minutes or until potatoes are tender. Cool in pan on a wire rack for 15 minutes or until cool enough to handle.

Cut each potato horizontally in half. Using a small spoon, scoop out most of the potato flesh, leaving about a 1/8-inch-thick shell. Place shells, bowl sides up in the same baking pan. Save the potato flesh you removed for another use (such as for mashed potatoes). Brush insides and outsides of potato shells lightly with remaining 1 tablespoon oil.

Increase oven temperature to 425°F. Bake potato shells, uncovered, for 15 minutes or until edges are starting to brown. Meanwhile, in a medium bowl stir together chicken, salsa, and black beans.

Set potato shells in pan on a wire rack. Spoon chicken filling evenly into potato shells. Sprinkle tops evenly with cheese. Bake, uncovered, for 10 minutes more or until heated through and cheese is melted and starting to brown. Cool slightly on a wire rack.

Transfer potato skins to a serving platter. Top potato skins evenly with yogurt, and, if desired, green onion tops.

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Quick Tip: Serve with guacamole or queso for more dipping options.

Recipe courtesy of: Fresh Food Bites

Image courtesy of: Normal Cooking