Delicious Ray's' Chicken Mole Stuffed Potatoe Skin Recipes

Ray's' Chicken Mole Stuffed Potatoe Skin. Reserve the potato flesh for another use. Heat the olive oil in a large skillet over medium heat. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute.

Transfer the chicken to a plate. See great recipes for Potatoe Skins, Twice baked potatoe skin's too! This restaurant-quality stuffed potato skins recipe makes perfectly seasoned spuds with crispy exteriors, smoky bits of bacon, and loads of melted cheese topped with a dollop of sour cream. You can have Ray's' Chicken Mole Stuffed Potatoe Skin using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ray's' Chicken Mole Stuffed Potatoe Skin

1. Prepare 1 of potatoes.
2. Prepare 6 of Chicken breast.
3. You need 1 of White onion.
4. It's 1 of cilantro.
5. You need 1 of onion.
6. Prepare 1 of sour cream.
7. Prepare 1/2 cup of flour for frying potatoe.
8. You need 1 of oil.
9. It's of Mole sauce.
10. It's 4 of dried Padilla chiles.
11. It's 2 of dried new Mexico chilies.
12. You need 4 of dried chili negro.
13. Prepare 1/2 of onion.
14. It's 2 tbsp of Chicken bullion.
15. It's 1/4 tsp of cumin.
16. It's 1 pinch of cinnamon.
17. You need 1 small of square mexican chocolate.

I only watch football so I have an excuse to make (and eat) this Stuffed Potato Skins recipe. Oh, sure, I prepare and serve a bunch of other snacks. While the potatoes are cooking, heat a large nonstick skillet over medium-high heat with a little cooking spray. Brown and crumble sirloin or plant-based "meat".

Ray's' Chicken Mole Stuffed Potatoe Skin step by step

1. Start by boiling chicken with 1/2 onion till shredded apart.
2. Cut potatoes in half boil till just tender. Let cool and scoop out center dust with flour and slightly deep fry till crisp. Sprinkle with salt when they come out.
3. Cut stems off chiles take out seeds add 1/2 onion and garlic to pot and boil till tender. Add chocolate into water let melt. Add all ingredients with seasonings to blender blend well till smooth..taste for seasonings.
4. Now add sauce to shredded chicken, add to potatoe skin too with chopped cilantro, oniins, sour cream cheese etc..you can top with almost anything you like..

Carefully, using a sharp knife, take the top off the potato. Using a pair of tongs, hold the potato and, carefully, using a teaspoon, scoop out the filling. Halve potatoes and scoop out the potatoe leaving a half-inch layer on the skins. (Reserve the insides of potatoes to make hash brown cakes the next day.) Spray cut side of skins with cooking spray, season with salt and pepper, and roast to crisp. When cool enough to handle, cut each potato lengthwise in half. Spoon into potato shells; return to baking pan.