potato

Chicken Pot Potato Skins

Chicken Pot Potato Skins

You’ve got to try these Cheesy Gluten Free Chicken Pot Potato Skins. They’re so tasty and easy to make. They’re a great way to have Chicken Pot Pie without having to fuss over Gluten Free Pie Crust. I used Large Russet Potatoes because I wanted them to be big enough to have them for dinner. They would also make an easy and delicious appetizer, using smaller potatoes instead. They can be made a head of time, then stored in the fridge or freezer. Then heated up right before serving.

These Chicken Pot Potato Skins have me wondering what kind of Potato Skins I should make next. The Crispy Twice Baked Potato is a prefect base for Sandwiches. I used them to make BLT’s in this Recipe. If you’re looking for something to make with the extra potato from this Chicken Pot Potato Skins Recipe, you might want to check out this Gluten Free Potato Flatbread Recipe. 

Ingredients 

For the Potato Skins: 

3 Large Baked Russet Potatoes

1 Tbsp Vegetable Oil

1 Cup Shredded Mozzarella Cheese

For the Chicken Stew Filling:

1 Tbsp Oil or Butter

1 Onion

4 Cloves of Garlic

2 Carrots

2 Small Potatoes

3/4 Cup Green Peas

3 Cups Chicken Stock

1 Cup Cooked Chicken

2 Tbsp Butter

1 Tbsp Rice Flour

1 Tbsp Corn Starch

1/2 Cup Milk

1 Tsp Salt

1/2 Tsp Pepper

Directions 

For the Stew Filling:

1.In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.

2.  Add the chicken stock to the pot, along with the cooked chicken and peas.

3. In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.

4. Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)

5. Let simmer over low heat for 1/2 – 1 hour or until it thickens.

To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.

For the Chicken Pot Potato Skins:

1. Pre heat oven to 375 F.

2. Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.

3. Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.

5. Turn your oven up to 400 F.

6. Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.

7. Bake until the cheese is fully melted, approx 5 – 10 minutes.

8. Remove from oven and let cool for a few minutes.

This Recipe makes 6 Large Gluten Free Chicken Pot Potato Skins.

If you liked this Gluten Free recipe for Chicken Pot Potato Skins, you may also like these recipes for:

Fish Tacos with Coleslaw and Mango Chutney 

Easy Gluten free Dinner Rolls 

Baked Apple Pie Rice Paper Rolls

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Chicken Pot Potato Skins

 

Save Print

Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

 

Author: Lyndsay

Serves: 6 Large Potato Skins

Ingredients

• For the Potato Skins:
• 3 Large Baked Russet Potatoes
• 1 Tbsp Vegetable Oil
• 1 Cup Shredded Mozzarella Cheese
• For the Chicken Stew Filling:
• 1 Tbsp Oil or Butter
• 1 Onion
• 4 Cloves of Garlic
• 2 Carrots
• 2 Small Potatoes
• ¾ Cup Green Peas
• 3 Cups Chicken Stock
• 1 Cup Cooked Chicken
• 2 Tbsp Butter
• 1 Tbsp Rice Flour
• 1 Tbsp Corn Starch
• ½ Cup Milk
• 1 Tsp Salt
• ½ Tsp Pepper

Instructions

1. For the Stew Filling:
2. In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.
3. Add the chicken stock to the pot, along with the cooked chicken and peas.
4. In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.
5. Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)
6. Let simmer over low heat for ½ - 1 hour or until it thickens.
7. To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.
8. For the Chicken Pot Potato Skins:
9. Pre heat oven to 375 F.
10. Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.
11. Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.
12. Turn your oven up to 400 F.
13. Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.
14. Bake until the cheese is fully melted, approx 5 – 10 minutes.
15. Remove from oven and let cool for a few minutes.

3.5.3208