Baked Potato Skins Topped with Chicken Salad (AKA Chicken Skins)

I got the idea for these from a restaurant I used to go to in Ocean City, Maryland. Someone had recommended the chicken skins, and at first I thought they sounded ridiculous. Chicken salad on a potato? But we ordered them. And they were absolutely amazing! We went back year after year for those chicken skins.
So here is my version of Chicken Skins. I use my chicken salad recipe which has celery, craisins, and slivered almonds, and the combination of the chicken salad with the warm potato, the melted cheese, and the crispy bacon…just incredible! You will love it. 🙂

2 large russet potatoes
1 tbsp. butter, melted
Salt and pepper
1 1/3 cup chicken salad (*You can find the recipe on my blog.)
4 slices provolone cheese
4 slices crispy cooked bacon


Step 1: Preheat the oven to 400 degrees. Prick the potatoes with a fork, then bake for 1 hour, or until tender. Allow to cool for about 10 minutes.

Step 2: Increase the oven temperature to 450 degrees. Cut the potatoes in half lengthwise and scoop out some of the center (not all of it). Brush the skins all around with butter and place on a baking sheet. Sprinkle with salt and pepper. Bake for 7-8 minutes. They should be starting to get crisp.

Step 3: Fill the potato skins with about 1/3 cup chicken salad each and top with a slice of bacon and then a slice of provolone. Bake for another 5-7 minutes, or until the cheese is nicely melted.



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