Chicken Parmesan Stuffed Potato Skins Recipe


  • 6 small baked Idaho potatoes, halved
  • olive oil for brushing
  • salt and pepper to taste
  • 3 cups cooked chicken, shredded or diced. (Great way to use a leftover roast chicken!)
  • 1 1/2 cup Marinara
  • 1 cup shredded mozzarella
  • 1/8 cup basil, sliced
Chicken Parmesan Stuffed Potato Skins Recipe


  1. Preheat oven to 425 degrees
  2. Carefully spoon out the inside of each potato skin leaving approximately 1/4 of the potato and potato skin in tact.
  3. Lightly spray or brush each side of the potato with olive oil and sprinkle with salt and pepper.
  4. Place the potato skin skin side up on the baking sheet and bake for 5-7 minutes until the skins are crisp and lightly brown.
  5. Remove the potato skin from the oven and flip.
  6. Place a small spoonful of the Prego Farmers' Market® Classic Marinara in each potato skin.
  7. Top with chicken and mozzarella
  8. Bake for 5-7 minutes until cheese is melted and beginning to brown.
  9. Top with basil and serve with the remaining Prego Farmers' Market Classic Marinara for dipping.

Source: Maebells

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