BBQ Chicken Stuffed Potato Skins with Mango Salsa
BBQ Chicken Stuffed Potato Skins with Pineapple and Mango Salsa
Author: The Blue Jean Chef, Meredith Laurence
Serves: 3 to 4
If you love BBQ Chicken, you’ll love these potato skins. The tangy mango salsa brightens every bite making you look forward to the next one.
Ingredients
- 2 medium russet potatoes
- olive or vegetable oil
- salt and freshly ground black pepper
- ¾ cup BBQ sauce
- 2 tablespoons honey
- 1 scallion, minced
- 2 cups cooked shredded chicken (8-ounce chicken breast)
- 2 cups grated Monterey Jack cheese
- Pineapple and Mango Salsa:
- ¼ red onion, finely diced
- 1 ripe mango, finely diced
- 1 cup fresh pineapple, finely diced
- 1 Jalapeño pepper, seeded and minced
- ½ red bell pepper, diced
- juice of 2 limes
- ½ teaspoon salt
- ¼ cup loosely packed fresh cilantro leaves
Instructions
- Pre-heat the air fryer to 400ºF.
- Slice the potatoes in half lengthwise. Brush both sides with oil and season with salt and pepper. Place the potatoes into the air fryer basket cut side down and air-fry at 400°F for 20 minutes. Flip the potatoes over and air-fry for an additional 10 minutes.
- Scoop the flesh out of the potato skins (save this for another use, like hashbrowns), leaving about ½-inch of potato inside. Brush the inside of the potato skins with oil and season again with salt and pepper. Air-fry at 400°F, skin side up, for 8 minutes.
- While the potatoes are air-frying, make the filling. Whisk the BBQ sauce, honey, and scallion together in a medium bowl. Add the shredded chicken and toss to coat. Season to taste with salt and freshly ground black pepper.
- To make the salsa, place the diced red onion in a bowl of cold water and let it soak for at least 5 minutes. Drain and set aside. Combine the mango, pineapple, Jalapeño pepper, red pepper and red onion in a bowl. Add the lime juice, salt and cilantro leaves and toss well. Let the salsa sit for at least 5 minutes or chill until you are ready to serve.
- When potato skins have finished air-frying, fill each skin with a quarter of the chicken mixture. Air-fry the filled skins at 350°F for 4 minutes. Top with the Monterey Jack cheese and air-fry for an additional 2 minutes until the cheese is melted.
- Top the potato skins with the mango salsa and serve.
