Margherita Chicken Potato Skins

Thanks to Ragú® for sponsoring these tasty Margherita Chicken Potato Skins, your new favorite party food!

Do you love sports? I kinda… don’t. Asking me to write a tailgating recipe is like asking a cowboy to create a holiday tablescape. Fortunately, I do love party food, which is what tailgating is all about, right? I might not eat out of the back of the car or wear a giant foam finger very often, but I love me some gameday foods like dips and potato skins.

When Ragú® gave me the opportunity to combine two of their classic dishes into a new tra-dish, I was pretty excited. When I heard it should be a tailgating recipe, I was a little worried, but not for long! I looked through the gorgeous recipes they sent me, and I decided to marry Chicken Margherita and Saucy Roasted Potatoes. It was a beautiful wedding, and the happy couple brought us these Margherita Chicken Potato Skins. They are really easy, delicious, and perfect for any party!

Since these tasty potato skins are loaded with chicken, cheese, and tomato sauce, they could just as easily be dinner as football snack (especially when you use gargantuan potatoes like I did this time). I served them up with extra sauce for dipping. Be generous with your dipping, and you’ll be piling on more vegetables without even realizing it. I used Ragú® Old World Style® Traditional Sauce, which has two full servings of vegetables in every 1/2 cup!

Look how easy it is to make these beauties:

Bake your potatoes, scoop out the flesh. Dice cooked chicken, slice mozzarella, and mince basil.

Fill the potato skins with chicken, and spoon sauce over the top.

Place mozzarella over the chicken. Sprinkle basil and drizzle a little more sauce on top. Bake.

Serve with sauce for dipping, and you’ve got a perfect party food or dinner idea!

Families have been enjoying Ragú® for as long as I can remember. It has an authentic Italian taste Americans love, and it makes it easy to whip up a quick dinner! For more recipe ideas, stay in touch with Ragú® on Facebook and Pinterest, or click here to get involved with Ragú® Sauce Masters. You can also follow them on Twitter @RaguSauce and #NewTraDish!

Margherita Chicken Potato Skins

These chicken potato skins fit right in at your tailgating party or dinner table!

© The Weary Chef 2013-2016

Author: Andi Gleeson

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Margherita Chicken Potato Skins These chicken potato skins fit right in at your tailgating party or dinner table! © The Weary Chef 2013-2016 Author: Andi Gleeson Add to Meal Plan → Add to Meal Plan Select Course to Add:DinnerExtra Recipes SAVED! Click here to customize your meal plan! Print Recipe → Print Recipe Click here to see your meal plan and grocery list!

Servings	Prep Time
8	35 minutes

Cook Time

10 minutes

Servings Prep Time 8 35 minutes

Cook Time 10 minutes

Servings:

Units:USMetric

Votes: 1 Rating: 5 You: Rate this recipe!

Servings Prep Time 8 35 minutes Cook Time 10 minutes Servings Prep Time 8 35 minutes Cook Time 10 minutes Servings: Units:USMetric Votes: 1 Rating: 5 You: Rate this recipe!

Ingredients:

• 4 medium baking potatoes
• olive oil
• kosher salt
• freshly ground black pepper
• 2 boneless, skinless chicken breasts
• 2 c. Ragú® Old World Style® Traditional Sauce
• 8 oz. fresh mozzarella, sliced
• handful fresh basil, minced (or try freeze-dried basil)

Instructions:

Prick potatoes all over with a fork. Rub them with a little olive oil and sprinkle lightly with kosher salt. Bake in the microwave for approximately 10-12 minutes, flipping once during cooking. Potatoes are done when a fork slides easily into the center of the potato. (If you prefer, you can bake potatoes in a 350 degree oven for about an hour.) While potatoes cook, sprinkle chicken breasts lightly with salt and pepper. Heat a little olive oil in a skillet over medium-high heat, and cook chicken breasts for approximately 7 minutes per side until cooked through. Remove chicken to cutting board and allow to rest. Preheat oven to 375 degrees F. Cut cooked potatoes in half lengthwise, and use a spoon to scoop out flesh, leaving about 1/4" of potato in the skin. (Save the cooked potato for mashed potatoes!) Rub a little more oil and sprinkle a little more salt on the potato skins, and place them skin-side up on a baking sheet. Bake for 8-10 minutes to crisp up the skins a bit more. Dice chicken into bite-sized pieces. Flip potato skins over, and sprinkle a little kosher salt over the insides. Fill potatoes about half full with diced chicken, and then spoon a couple tablespoons of tomato sauce over the chicken. Place mozzarella slices over the chicken, sprinkle basil on the cheese, and drizzle a little more sauce on top. Bake in preheated oven for 10 minutes or until cheese is melty and delicious. Serve with the remaining tomato sauce for dipping.

Recipe Notes:

You can make the potatoes a day or two ahead of time and keep the skins in the refrigerator until you are ready to make your potato skins. This recipe is also great for using leftover chicken!

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Thank you again to Ragú® for sponsoring this post. I had a lot of fun creating this recipe, and I hope you enjoy it!

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About Andi Gleeson

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in San Francisco. Her obsessions are Target, glitter nail polish, and Mexican food.

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