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:
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!
| Prep Time | 35 minutes |
| Cook Time | 10 minutes |
| Servings |
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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)
Ingredients
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Rate this recipe!
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- 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.
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!
Thank you again to Ragú® for sponsoring this post. I had a lot of fun creating this recipe, and I hope you enjoy it!
Simona says
I like the recipe and the pictures. Beautiful blog.
Andi says
That is so nice of you to say, Simona. Thank you!!
Laura O| Petite Allergy Treats says
This could be our new potato tradition in our house. My kids love ANY thing with spaghetti sauce on it (I do too with the hidden veggies) and it’s already gluten free. I so need to try this over the weekend! Pinned.
Andi says
That is great your kids love spaghetti sauce! I’m happy at least one of mine does. I adore it! Thank you, Laura :)
Ginny McMeans says
What a great idea and I will have to watch for Ragu’s kits too!
Andi says
Thank you, Ginny!
Jaren (Diary of a Recipe Collector) says
This looks so perfect for supper too!
Andi says
Thanks, Jaren! It’s definitely good for a meal too.
Jane says
As someone who grew up in potato land (S.E. Idaho) I LOVE potatoes. I’ve just about tried everything I could think of with potatoes, but, not this. I’m trying this tonight! I think I’ll just add a little more to make it a meal! GREAT idea, thanks for sharing. I’m pretty sure potato lovers everywhere are happy dancing over this.
Andi says
Thank you so much, Jane! If this recipe can please an Idahoan, then I feel like it’s a success :) Let me know how you like it!
Annie @Maebells says
Ohh I really like this idea! I will take my carbs in any form I can get them! ha! :)
Andi says
Ha, me too! Thanks, Annie!
Jen @ Yummy Healthy Easy says
Oh my word, these came out so perfectly, Andi!! My boys would fight over these! Pinned!
Andi says
Thank you, Jen!
Lisa @ Garnish with Lemon says
I love easy and tasty dinners!
Andi says
Thanks, Lisa! Me too :)
Sandra says
Oooo… too hot to tailgate around here, until January anyway. But, we do sit around the tv like couch potatoes to watch the big game (Go Wildcats!) This recipe will be perfect for that! Thanks!
Andi says
Sitting in a climate controlled environment always wins over being outside in the heat or cold if you ask me ;) I hope you enjoy these potato skins from the comfort of your living room, Sandra. Thanks so much!
Tara Joy says
Yum!! These look so good, I definitely think this is a must try for my family! I am always looking for new recipes :)
Andi says
Thank you, Tara! I just ate leftovers for dinner tonight, and I definitely give them a big thumbs up. Hope you love them too!
Carol at Wild Goose Tea says
I am lovin’ this recipe. I love anything to do with potatoes. Making these boats filled with goodies and cheese—–inspired.
I am giving you a star.
Andi says
Thank you, Carol! I’ll treasure that star :)
Jamie | Jamie's Recipes says
What a great idea! This would be perfect in my daughters’ lunch boxes too.
Andi says
Thanks, Jamie. Putting them in lunch boxes is a great idea!
barbara houston says
This looks great W C….I must try it thanks
Andi says
Thank you, Aunt Babs! xoxo
Caroline says
What a great combination. Love potato skins with the classic bacon and cheese, but it looks awesome with chicken.
Andi says
Thanks, Caroline! I would feel a little guilty eating the bacon ones on their own for dinner, so I like that I can get away with it with these :)
Rebecca says
I love your comment about not being a tailgater … I’m fortunate that my husband likes watching sports about as little as I do. But we both love to eat, and these look really, really good!
Andi says
I’m lucky in that way too! My husband doesn’t care about sports either, but he’ll happily eat potato skins while we geek out playing a video game :) Thank you, Rebecca!
Kristine @ Kristine's Kitchen says
I could totally eat these for dinner! I love how easy they are to make!
Andi says
Thanks, Kristine! I think the recipe looks really lengthy, but they are easy!
Tara Woods says
I just pinned this recipe. I can’t wait to try this! It looks delicious.
Andi says
Thank you so much, Tara! I appreciate it!
Ashley | The Recipe Rebel says
These look SO good! What a genius idea — I’ve never seen anything like it! Pinned :)
Andi says
Thank you so much, Ashley!