Gluten Free Southwest Chicken Potato Skins
Tator Skin Appetizer Served with Corn and Bean Salsa
May 16, 2009
Gluten Free Southwest Chicken Potato Skins are the perfect gluten free potato appetizer. They are healthy, tasty and easy to make.
Make Bacon and Cheese Potato Skins using the same procedure as Gluten Free Southwest Chicken Potato Skins. Both recipes are gluten free and can be made at the same time to create a tator skin appetizer tray. Serve on a tray with dipping sauces such as Corn and Bean Salsa, ranch dressing and sour cream.
Potatoes for these tator skin appetizers can be baked in the oven or microwave ahead of time to save preparation time. Save the insides of each potato for other recipes or to serve as a side dish on another night.
Ingredients for Gluten Free Southwest Chicken Potato Skins
- 6 baked potatoes, cool to the touch
- 2 c. cooked shredded chicken
- 1 c. shredded Colby Jack cheese
- 1/2 c. salsa (any flavor or variety)
Preparation for Gluten Free Southwest Chicken Potato Skins
- Slice each potato in half lengthwise.
- Scoop out the inside of each half, leaving 1/4-1/2 inch of potato on the edges. Place on baking sheet.
- In bowl, combine chicken, 1/2 c. cheese and salsa.
- Scoop a generous amount of chicken mixture into each prepared potato skin.
- Top with remaining cheese.
- Bake in 350 degree oven 20-25 minutes, until heated through and cheese is melted.
- Serve Gluten Free Southwest Chicken Potato Skins immediately, topped with Corn and Bean Salsa and sour cream.
Ingredients for Bacon and Cheese Potato Skins
- 6 baked potatoes, cool to the touch
- 1/2 c. cooked crumbled bacon
- 1 c. shredded Cheddar cheese
- 1 tsp. garlic salt
Preparation for Bacon and Cheese Potato Skins
- Slice each potato in half lengthwise.
- Scoop out the inside of each half, leaving 1/4-1/2 inch of potato on the edges. Place on baking sheet.
- Sprinkle potato skins with garlic salt.
- Top with cheese and bacon.
- Bake in 350 degree oven 20-25 minutes, until heated through and cheese is melted.
- Serve Bacon and Cheese Potato Skins immediately, topped with ranch dressing, Corn and Bean Salsa and/or sour cream.
Corn and Bean Salsa
This salsa is super quick and easy to make. It is delicious as an accompaniment to gluten free tator skin appetizers or as a dip for chips.
- Combine one can whole kernel corn (drained), one can of black beans (rinsed and drained) and one jar of salsa in a large bowl.
- Can be served immediately or chilled to combine flavors.
Create the ultimate gluten free appetizer tray. Serve Gluten Free Southwest Chicken Potato Skins, Bacon and Cheese Potato Skins, Gluten Free Mozzarella Cheese Sticks and Gluten Free Onion Rings together. Provide Marinara sauce, ranch dressing, Corn and Bean Salsa and sour cream for dipping.
 |
 |
 |
 |
