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 creation, 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 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:

Margherita Chicken Potato Skins

★★★★★

5 from 2 reviews

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

• Total Time: 45 minutes
• Yield: 8 1x

Ingredients

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• 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)

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Instructions

1. 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.)
2. 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.
3. Preheat oven to 375 degrees F.
4. 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.
5. 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.
6. Bake in preheated oven for 10 minutes or until cheese is melty and delicious. Serve with the remaining tomato sauce for dipping.

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!

• Author: Andi
• Prep Time: 35
• Cook Time: 10
• Cuisine: Italian

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