Chicken Mole Potato Skins Recipe

Recipe By Slurrp

These chicken mole potato skins are a delicious twist on the classic appetizer. The crispy potato skins are filled with tender shredded chicken cooked in a rich and flavorful mole sauce. Topped with melted cheese, sour cream, and fresh cilantro, these potato skins are the perfect combination of savory and spicy. They make a great party snack or a satisfying meal on their own.

4.7
18 Rating -
Rate
Non Vegdiet
1hr 40minstotal
20minsPrep
1hr 20minsCook
1hr 40m.total
20m.Prep
1hr 20m.Cook
Chicken Mole Potato Skins
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ingredients serve

Ingredients for Chicken Mole Potato Skins Recipe

  • 0.67 Large Russet Potatoes
  • 0.33 tablespoon Vegetable Oil
  • 0.17 Small Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Chili Powder
  • 0.17 teaspoon Ground Cumin
  • 0.08 teaspoon Ground Cinnamon
  • 0.33 tablespoon Cocoa Powder
  • 0.17 cup Tomato Sauce
  • 0.17 cup Chicken Broth
  • 1/25 cup Peanut Butter
  • 0.33 cup Shredded Cooked Chicken
  • 0.17 cup Shredded Cheese
  • as per your need Sour Cream, For Serving
  • as per your need Fresh Cilantro, For Garnish

Directions: Chicken Mole Potato Skins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Scrub the potatoes clean and prick them all over with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
  • STEP 3.While the potatoes are baking, prepare the mole sauce. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened.
  • STEP 4.Add the chili powder, cumin, cinnamon, and cocoa powder to the saucepan. Stir well to combine.
  • STEP 5.Add the tomato sauce, chicken broth, and peanut butter to the saucepan. Stir until the peanut butter is melted and the sauce is smooth.
  • STEP 6.Add the shredded chicken to the saucepan and stir until it is coated in the mole sauce. Cook for an additional 5 minutes, or until heated through.
  • STEP 7.Remove the potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving a thin layer of potato in the skins.
  • STEP 8.Fill each potato skin with a spoonful of the chicken mole mixture. Top with shredded cheese.
  • STEP 9.Place the filled potato skins back on the baking sheet and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 10.Serve the chicken mole potato skins hot, topped with sour cream and fresh cilantro.

Cooking Tips

  • You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
  • If you don't have leftover shredded chicken, you can cook chicken breasts in a slow cooker or Instant Pot and shred them yourself.
  • Feel free to adjust the spice level of the mole sauce by adding more or less chili powder.

Storage and Serving

  • These chicken mole potato skins are best served hot and fresh from the oven.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the potato skins on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Nutrition
value
250
calories per serving
11 g Fat20 g Protein15 g Carbs5 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    20g
  • Carbs
    15g
  • Fiber
    5g

MacroNutrients

  • Carbs
    15g
  • Protein
    20g
  • Fiber
    5g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    72mg
  • Iron
    3mg
  • Vitamin A
    759mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    39mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    204mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp