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Potato Skins, 3 Ways

There’s no wrong way to serve potato skins! The crisp and crunchy bites are easy to load up with all your favorite toppings and any delicious flavor pairing you love. Go the Thai route with peanut and jalapeño, think nachos by adding cheese and heat with Kikkoman® Sriracha Hot Chili Sauce, or give them the stir-fry treatment with broccoli and shredded chicken breast tossed in Kikkoman® Teriyaki Takumi, Original. Feeling creative? Turn these easy appetizers into your own creation!

Ingredients

Yield: Yield: 6 skins
Prep Time: 15 minutes
Inactive Time: 10 minutes
Cook Time: 57 minutes
Total Time: 1 hour 12 minutes

Thai Peanut Potato Skins
1 golden russet potato (medium)
¼ cup creamy peanut butter
1 tablespoon Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon Kikkoman® Less Sodium Soy Sauce
1 cup cooked chicken breast, shredded
⅓ cup carrot, grated
1 tablespoon jalapeño, sliced
2 tablespoons peanuts, chopped
2 tablespoons cilantro, chopped

 

Cheesy Sriracha Chicken Potato Skins
1 golden russet potato (medium)
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons Kikkoman® Rice Vinegar
¼ cup unsalted butter
1 cup cooked chicken breast, shredded
½ cup cheddar cheese, shredded
2 tablespoons green onion, chopped

 

Teriyaki Chicken Potato Skins
1 golden russet potato (medium)
½ cup Kikkoman® Teriyaki Takumi, Original
1 cup chicken breast, shredded
½ cup broccoli florets, chopped
1 teaspoon sesame seeds, toasted

Instructions

  1. Heat oven to 350ºF and line a baking sheet with parchment paper. Poke holes in potato a couple times with a fork and place on baking sheet. Bake for 45 minutes or until tender. Cool 10 minutes at room temperature.
  2. Choose a filling and stuff potatoes as directed below.


For Thai Peanut Potato Skins
Combine ingredients for peanut sauce in a medium mixing bowl and stir well. Add chicken and carrots. Stir to coat. Slice potatoes in half and scoop out flesh with a spoon leaving ¼ inch around the sides. Place onto parchment paper lined baking sheet. Fill potato halves with peanut chicken and return to oven for 12 minutes. Serve hot garnished with cilantro, peanuts and sliced jalapeños.

For Cheesy Sriracha Chicken Potato Skins
Stir together chicken, melted butter, sriracha and rice vinegar in a medium mixing bowl. Slice potatoes in half and scoop out flesh with a spoon leaving ¼ inch around the sides. Place onto parchment paper lined baking sheet. Fill potato halves with sriracha chicken and sprinkle cheese on top. Return to oven for 12 minutes. Serve hot garnished with green onion.

For Teriyaki Chicken Potato Skins
Stir together teriyaki takumi sauce, shredded chicken and broccoli florets in a medium mixing bowl, coating chicken and broccoli with sauce. Slice potato in half and scoop out flesh with a spoon leaving ¼ inch around the sides. Place onto parchment paper lined baking sheet. Fill potato halves with teriyaki chicken mixture and return to oven for 12 minutes. Serve hot garnished with sesame seeds.

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