potato skins are the quintessential bar out-to-eat food.
enchiladas are total party food.
twice-baked potatoes are special occasion food.
let’s get crazy + combine all three for an appetizer that’s NYE worthy!
these little stuffed gems came about after indulging in a local bar’s spin on the potato skin.
they served up chip-crisp potato skins stuffed with smoked chicken + a little ribbon of enchilada sauce to garnish the top.
it was truely love at first bite + i knew i had to take this idea to my kitchen for a stab at an ambitious spin!
as for the creamy mashed middle, well it just seemed to make sense!
while potato skins are glorious when they’re crunchy, the ultra-thin skin sometimes leaves your appetite hanging.
enter: mash up the flesh! combine it with paprika-kissed chicken + garlicky spinach!
the big appeal to whipping these up on this gloomy december day was to have my oven help heat my house all day get myself amped for new years eve tomorrow!
you see, these flavorful bites are the perfect entertaining food!
perfect? well, yes! because while everyone has had their hungry hands on a potato skin, the few little spins are a fun new spin. these smoky, sassy enchilada potato skins are sure to keep you as the talk of the appetizer town!
enjoy!
..and HAPPY NEW YEAR!
- 1lb red potatoes
- 2 tablespoons olive oil
- 1 cup cooked chicken
- 2 teaspoons smoked paprika
- 2 handfuls of fresh spinach
- 2 tablespoons butter
- 1 cup freshley shredded cheddar {this somerdale sweet red from whole foods is amazing!}
- red enchilada sauce, amount may vary
- kosher salt + pepper, to taste
- scallions + sour cream, to garnish
- preheat your oven to 400º
- using a fork or small paring knife, pierce the potatoes a few times around.
- drizzle the olive oil over the potatoes + rub all over, covering the outside of the potatoes.
- place the potatoes directly on the baking rack. cook at 400º for 40 minutes.
- meanwhile, heat up a small skillet over medium heat.
- combine the chicken, spinach, smoked paprika, salt + pepper together in the skillet. heat until the spinach is wilted + chicken is warmed through.
- when the potatoes are done, remove them from the oven. when cool enough to handle, halve them + scoop out the flesh {reserving half the mixture to combine at later step}
- brush the outside + inside of the potato halves with butter.
- bake them -skin-side up- at 425º for 10 minutes
- mash the potatoes! add a splash of milk, salt + pepper to the reserved potatoes + hand mash them till desired consistency. when mashed, mix in the chicken mix from the skillet. stir to combine.
- flip your potatoes so that skins are now skin-side down, bake for another 5 minutes.
- stuff the potatoes by layering in the following order:
- cheese first, then the chicken mixture, then a drizzle of enchilada sauce then top with more cheese!
- bake the potato skins at 425º until filling is hot + cheese is melted!
- serve with scallions + a dollop of sour cream to garnish! enjoy!
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