Savory Potato Skins Worth Waiting For

“These potato skins are different from the usual potato skins you get in a restaurant – no tomato sauce or cheese. My DH asked for more of these, and he doesn’t even like potatoes! If you bake the potatoes in the microwave, you might try crisping up the skins by rubbing them with butter and salt, and putting them, empty, in the oven for a few minutes or briefly frying them. Cook time is marinating time, and it is assumed that most of the prep work is done sometime during that time.”
2hrs 15mins

Ingredients Nutrition


  1. Marinate chicken in wine for 2 hours minimum
  2. Bake potatoes
  3. Fry chicken in a little oil in a frying pan
  4. Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken
  5. Cut potatoes in half
  6. Scoop out the insides, leaving ¼ in shell
  7. Reserve the insides of the potato for another use
  8. Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely
  9. Scrape down the sides of the bowl a couple of times so that everything gets ground evenly
  10. Adjust seasoning at this time
  11. Scoop chicken mixture into potato skins and dust with remaining coriander
  12. Serve warm or cold

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