The beauty of potato skins lies in their ability to serve as the perfect vessel for all sorts of delicious toppings, and chicken is a match made in heaven.
What makes these mini potato skins stand out is their versatility. You can easily adjust the hot sauce amount to suit your guests’ preferences, whether they like it mild or enjoy a fiery challenge. Not only are these potato skins a hit at parties, but they also make for a great snack or light meal. Pair them with a crisp salad or some fresh veggies on the side.
Recipe compliments of Instant Pot.
Ingredients
680 gm baby gold potatoes
1 chicken breast
57 gm cream cheese, room temperature
2 tbsp mayonnaise
2 tbsp Nando’s HOT Sauce
¾ cup shredded sharp cheddar cheese
½ tsp garlic powder
Salt, as needed
Spring onions, chopped, for serving
Blue cheese, crumbled, for serving
Method
Pierce the potatoes one or two times with a fork. This allows air to escape during the baking process, which prevents the potatoes from bursting. Place all the potatoes in the air fryer.
Roast the potatoes at 195˚C for 18-20 minutes, or until the skins have browned and the insides are tender, but still hold their shape. Set aside until cool enough to handle.
Meanwhile, cut the chicken breast into small pieces. If the chicken is too large, it will be difficult to fill the potato skins. Sprinkle with salt and place in the air fryer.
Air fry at 205˚C for 9-11 minutes, or until the chicken is slightly browned and cooked through.
While the chicken is cooking, slice the potatoes in half vertically. Gently scrape and scoop out the insides with a spoon, leaving enough potato left for the skins to still be sturdy. Discard the insides.
In a medium mixing bowl, combine the cream cheese, mayonnaise, hot sauce, sharp cheddar cheese, and garlic powder. Mix until combined and season with salt to taste. This is easier when the cream cheese is at room temperature.
Add the hot chicken to the mixing bowl and stir until coated.
Using a spoon, stuff a few chicken pieces in each potato skin. Gently press down on the underside of each potato skin to make sure it lays flat. Place them in the air fryer basket, careful not to overcrowd.
Air fry at 205˚C for 6-7 minutes, or until the tops are golden and the cheese is bubbling slightly. Repeat as needed for remaining potato skins.
Place on a platter and sprinkle blue cheese and chopped spring onions.
