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Chicken & Cheddar Potato Skins

35 mins


What you'll need Print PDF

  • 75g GALLOWAY CHEDDAR, grated
  • 4 white potatoes, parboiled
  • 1/4 red onion, chopped
  • 1 tbsp parsley, minced
  • 1 tbsp basil, minced
  • 1 tsp thyme
  • 2 tbsps milk
  • 2 tsps butter
  • 2 chicken breast tenderloins, cooked and shredded
  • Paprika and salt, to taste

What to do

  1. Rub potatoes with olive oil. Place on a baking sheet and cook in a preheated oven at 190°C/375°F/gas 5 for 30 minutes.
  2. Mix half of the Galloway Cheddar with basil, thyme, parsley and onion. Set aside.
  3. When potatoes are done, slice in half. Scoop out potato flesh and put skins back on baking sheet.
  4. Add potatoes to cheese mixture. Mash to break up pieces and combine ingredients.
  5. Add butter and milk. Mash until fairly smooth.
  6. Divide evenly between potato skins. Top with remaining cheese.
  7. Bake for another 5-7 minutes until cheese melts. Remove from oven and sprinkle with paprika.
  8. Salt to taste.