- 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.
- 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.
