Get Fired Up! Pigskin Potatoes
8 (8 oz.) medium baking potatoes
2 cups coarsely chopped roasted chicken
2 cups (8 oz.) freshly shredded reduced-fat sharp Cheddar or Pepper Jack cheese, divided
1 to 2 canned chipotle peppers, minced plus 1 tablespoon liquid from can1 tablespoon taco seasoning
1/2 cup reduced-fat sour cream1/2 cup chopped chives
Prick potatoes with a fork. Bake for 1 hour at 425 degrees. Let cool slightly.
Cut potatoes in half lengthwise; scoop out pulp for other desired use, leaving a 1/2-inch shell. Place potato shells on a baking sheet; spray inside of shells with cooking spray. Bake at 425 degrees for 15 minutes or until crisp.
Combine chicken, 1 cup cheese, chipotle pepper and liquid, taco seasoning and sour cream; divide evenly among potato shells. Bake at 425 degrees for 5 minutes. Top with remaining cheese and bake for an additional 5 minutes or until cheese melts. Sprinkle with chives.
Note: For fans desiring a less spicy ‘skin, use one chipotle pepper and substitute water for the liquid from the can.