Easy Chicken Parmesan Stuffed Potatoes are the perfect dinner with just five simple ingredients!
Growing up my parents would do appetizers for dinner on Sunday nights. It was a weekly tradition we wholeheartedly embraced! Each week would be a new assortment of snacks we would enjoy while watching a movie. Those are some of my favorite childhood memories!
As an adult with a family of my own, I try to incorporate a few of these nights into our rotation as well! These Easy Chicken Parmesan Stuffed Potatoes are such a great way to have an easy dinner that feels like an appetizer! This dish has everything you love about crispy potato skins, but the flavor of classic chicken parmesan!
Ingredients Needed for Chicken Parmesan Stuffed Potatoes
- Idaho potatoes
- Chicken
- Marinara sauce
- Mozzarella
How do you make Chicken Parmesan Stuffed Potatoes
- Preheat oven to 425 degrees F
- Carefully spoon out the inside of each potato skin leaving approximately 1/4 of the potato and potato skin in tact.
- Lightly spray or brush each side of the potato with olive oil and sprinkle with salt and pepper.
- Place the potato skin skin side up on the baking sheet and bake for 5-7 minutes until the skins are crisp and lightly brown.
- Remove the potato skin from the oven and flip.
- Place a small spoonful of the marinara in each potato skin.
- Top with chicken and mozzarella
- Bake for 5-7 minutes until cheese is melted and beginning to brown.
- Top with basil and serve with the remaining marinara for dipping.
How do you make potato skins crispy?
There are three key things to keep in mind when trying to achieve a crispy potato skin. The first is to make sure the potato skins have been properly prepared. You only want to leave a thin layer of the potato skin and potato.
The second thing is to cook the potato skins at an ultra high temperature. For this recipe we roast the potato skins at 425 degrees F. Lastly, lightly spray the potato skin with oil, this helps to achieve that perfectly crisp texture!
Other Easy Recipes
- Slow Cooker Chicken Tacos: these tacos are loaded with salsa verde and lime flavor. Don’t forget a few extra lime slices for garnish, you will love the extra kick it adds!
- Buffalo Roast Chicken: This tangy roast chicken has such amazing flavor! I love this no bean chili and this White Bean Chicken Chili!
- Easy Corn Fritters also make a great dinner or appetizer.
Chicken Parmesan Stuffed Potatoes
Equipment
Ingredients
- 6 small baked Idaho potatoes halved
- olive oil for brushing
- salt and pepper to taste
- 3 cups cooked chicken shredded or diced. (Great way to use a leftover roast chicken!)
- 1½ cup Marinara
- 1 cup shredded mozzarella
- ⅛ cup basil sliced
Instructions
- Preheat oven to 425 degrees
- Carefully spoon out the inside of each potato skin leaving approximately 1/4 of the potato and potato skin in tact.
- Lightly spray or brush each side of the potato with olive oil and sprinkle with salt and pepper.
- Place the potato skin skin side up on the baking sheet and bake for 5-7 minutes until the skins are crisp and lightly brown.
- Remove the potato skin from the oven and flip.
- Place a small spoonful of the marinara in each potato skin. Top with chicken and mozzarella
- Bake for 5-7 minutes until cheese is melted and beginning to brown.
- Top with basil and serve with the remaining marinara.