About This Recipe
Crispy, flavorful and filling. The perfect between meals meal. These Hot Chicken Stuffed Potato Skins are cooked sans oil using the air fryer to keep the calorie load low.
Ingredients
- 5 potato skins
- ½ lb chicken breast tenders
- ¼ cup baked potato crumbles
- 2 tbsp shredded cheddar
- 2 tsp brown sugar
- ¼ tsp chili powder
- ¼ tsp onion powder
- ¼ tsp cayenne
- ½ tsp garlic powder
- 2 tsp hot sauce
- ¾ tsp water
- 1 green onion
- 2 tbsp ketchup
- 2 tsp hot sauce
Instructions
- Bake some potatoes. I used the air fryer at 400°F for 40 minutes. Doesn’t matter how you do this. You can use the oven too.
- Halve the baked potato and scoop out the insides.
- Preheat your air fryer to 400°F on the air fry setting for 8 minutes.
- Lightly spray the tenders with oil and season with salt and pepper. Cook for 4 minutes then flip.
- When the chicken has almost completed cooking, mix the seasonings together and stir in the water and hot sauce.
- Chop the chicken and add to the sauce. Coat evenly.
- Stuff 5 skins with chicken, top with some of the scooped out potato and cheese.
- Air fry at 400°F for 3-4 minutes. Watch it closely to make sure it doesn’t burn.
- Top the potato skins with with green onions. Mix the ketchup and hot sauce together for the spicy ketchup
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
← Back to all recipes
