Ingredients
4 russet potatoes, scrubbed and dried
extra-virgin olive oil
kosher salt
Freshly ground black pepper
Canola oil, for frying
2 corn tortillas, cut into thin 1" strips
1 1/2 c. Grated Cheddar
2 c. shredded rotisserie chicken
1/4 c. Chopped red onion
1/2 c. salsa
1/4 c. sour cream
1/2 c. Chopped cilantro
Preparation
Step 1Preheat oven 425 degrees F. Pierce potatoes all over with fork. Place on plate and microwave for 7 minutes until tender to the touch. Cut in half lengthwise and when they are cool enough to handle; scoop out inside of potatoes with a spoon leaving a 1/4" border. Discard potatoes or use for mashed potatoes. Place skins on a rimmed sheet pan lined with parchment paper; brush with olive oil and season with salt and black pepper. Bake until golden brown, about 20 to 25 minutes.Step 2Meanwhile in a small skillet add 1/4" canola oil, when oil is hot add tortilla strips. Fry until golden, about 2 minutes. Drain on paper towel-lined plate and season with salt immediately; set aside.Step 3In a mixing bowl combine cheese and chicken; season with pinch of salt and black pepper. Place spoonful of mixture into each potato skin and bake until cheese is melted, about 3 to 4 minutes.Step 4Fill each potato skin with red onion, salsa, sour cream, fried tortilla strips, and cilantro. Serve immediately.
