4-6 medium Russet baking potatoes
2 tablespoons olive oil
1/2 red bell pepper, diced
1/2 large red onion, diced
1 1/2 cup diced grilled chicken
1 cup corn kernels, fresh or frozen & thawed
1 cup shredded Mexican cheese blend
1 1/2 teaspoon chili powder
1 teaspoon cumin
2 tablespoons fresh chopped cilantro (optional, to garnish)
8 grape tomatoes, diced (to garnish)
Kosher salt & fresh ground black pepper
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil, and arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
To make the filling:
In a large sauté pan, add the olive oil and heat over medium-high heat. Add the onion and red pepper and sauté together until softened, about 3-5 minutes.
Add the chicken, corn, chili powder, cumin, and salt & pepper (to taste), and stir until the mixture is well combined and fully seasoned, about 5 minutes.
Remove sauté pan from the heat, and carefully fill the potato skins with the chicken mixture about 80% of the way.
Top each potato skin with shredded Mexican cheese blend until fully covered.
Arrange the skins again on a foil-lined baking sheet, and place back in the oven until the edges start to brown and the cheese has melted and become bubbly, about 5-7 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with fresh chopped cilantro, chopped cherry tomatoes, sour cream, and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: Adding a dollop of fresh guacamole would be the perfect topper for this over-stuffed Mexican potato skin!
