Chicken Bacon Potato Skins - Innit

Ingredients

6 Servings

Meat & Seafood

  • Chicken Stock 2 cups

  • Bacon 4 slices

  • Boneless Skinless Chicken Breasts 2

Packaged Products

  • Pesto 1/2 cup

Pantry

  • Extra Virgin Olive Oil 1/3 cup

Produce

  • Russet Potatoes 4

  • Italian Parsley 4 sprigs

Dry Goods

  • Roasted Pine Nut 2 Tbsp

Dairy & Eggs

  • Grated Parmesan Cheese 5/8 cup

  • Shredded Mozzarella Cheese 1/4 lb

  • Sour Cream 1 cup

Spices

  • Black Pepper 1 1/8 tsp

  • Kosher Salt 6 tsp

Preparation

  1. Cook Chicken & Bacon

    Preheat oven to 375F. Place chicken breast and bacon on a sheet pan and coat in oil, salt and pepper. Bake on top rack for 15 minutes or until chicken is cooked through.

    • 2 Boneless Skinless Chicken Breasts
    • 4 slices Bacon
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 Tbsp Kosher Salt
    • 1/2 tsp Black Pepper
  2. Prepare & Bake Potatoes

    Prick potatoes with a fork on all sides and rub with oil and season with salt. Bake on middle rack for 1 hour or until tender. Increase temp to 400F when removing chicken and bacon from oven. Let cool for at least 15 minutes.

    • 4 Russet Potatoes
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Kosher Salt
  3. Shred Chicken & Bacon

    Place chicken and bacon on a cutting board. Shred chicken with the help of a knife and fork. Cut bacon. Set ingredients aside.

  4. Prep & Cook Potato Skins

    Cut the cooked and slightly cooled potatoes in half lengthwise, careful not to burn fingers. Continue cutting each half lengthwise to make 4 wedges. Scrape off the inside of the potato (reserving insides in a separate bowl), leaving a little bit attached to the skin. Place potato skins on a sheet tray, skin side down and coat with oil and season with salt and pepper. Roast for 20 minutes or until crisp. Waste not, want not! Reserve leftover potato and use, for example, for mashed potatoes or potato & leek soup.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  5. Cheese, Please

    Remove potato skins from oven, top with cheese. Return to oven for 5 minutes or until cheese has melted.

    • 1/4 lb Shredded Mozzarella Cheese
  6. Create Sauce

    Place 3 cups of reserved potato into a blender along with rest of the ingredients. Blend until a smooth mixture forms.

    • 1/2 cup, store bought Pesto
    • 1/2 cup Grated Parmesan Cheese
    • 1 cup Sour Cream
    • 2 cups Chicken Stock
    • 1/2 Tbsp Kosher Salt
    • 1/2 tsp Black Pepper
  7. Assemble & Serve

    Top with chicken and bacon. Spoon over additional sauce and garnish with pine nuts, parsley and cheese.

    • 2 Tbsp Roasted Pine Nut
    • 4 sprigs, leaves picked Italian Parsley
    • 2 Tbsp Grated Parmesan Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 630 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 11.0 g 53%
Unsaturated Fat 22 g  
Cholesterol 95 mg 32%
Sodium 2990 mg 130%
Total Carbohydrate 28 g 10%
Fiber Total Dietary 2 g 7%
Sugars Total 5 g  
Excellent Source: Protein 34 g 67%
Vitamin C 7 mg 8%
Calcium Ca 325 mg 25%
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By Innit Culinary Team