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Potato Skins, 3 Ways

plate

Yield

Yield: 6 skins

prep

Prep Time

15 minutes

cook

Cook Time

57 minutes

clock

Total Time

1 hour 12 minutes

kikkoman products used:

ingredients

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

directions

  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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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