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When it comes to appetizers, few dishes can rival the universal appeal of nachos. The combination of crispy tortilla chips, melted cheese, and tantalizing toppings has made nachos a staple at parties, game days, and casual dinners alike. But what if you could elevate that beloved flavor profile into a heartier, more satisfying dish? Enter Mini Chicken Nacho Potato Skins—a delightful fusion that marries the classic taste of nachos with the comforting texture of potato skins. This recipe transforms simple ingredients into an enticing appetizer that is not only delicious but also incredibly versatile.

Mini Chicken Nacho Potato Skins

Discover the delicious world of Mini Chicken Nacho Potato Skins, an innovative appetizer that combines the crispy goodness of potato skins with the classic flavors of nachos. Perfect for any occasion, these bite-sized treats are filled with shredded chicken, cheese, and your choice of toppings. You'll love how easy they are to customize, making them a crowd-pleaser for game days or family gatherings. Elevate your appetizer game with this satisfying recipe!
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Ingredients
  

4 large russet potatoes

1 cup cooked chicken, shredded (preferably rotisserie)

1 cup shredded cheddar cheese

½ cup black beans, rinsed and drained

½ cup corn kernels (canned or frozen)

1 small jalapeño, diced (optional for heat)

½ cup sour cream

¼ cup fresh cilantro, chopped

1 tsp cumin powder

1 tsp paprika

Salt and pepper to taste

Olive oil

Salsa for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Wash the russet potatoes thoroughly. Prick each potato several times with a fork to prevent them from bursting. Rub them with a little olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes, or until fork-tender.

      Make the Chicken Mixture: In a medium bowl, combine the shredded chicken, black beans, corn, diced jalapeño, cumin, paprika, salt, and pepper. Mix until well combined.

        Prep Potato Skins: Once the potatoes are done, carefully remove them from the oven. Let them cool slightly until you can handle them. Cut each potato in half lengthwise and scoop out some of the flesh, leaving enough to support the skin.

          Fill the Potato Skins: Drizzle the inside of each potato half with a little olive oil. Fill each skin with the chicken mixture and top generously with shredded cheddar cheese.

            Bake Again: Place the filled potato skins back on the oven rack (or a baking sheet). Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.

              Garnish: Remove the potato skins from the oven. Top each with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of salsa.

                Serve: Serve warm and enjoy your Mini Chicken Nacho Potato Skins as a delightful appetizer or snack!

                  Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 8 halves