Rotisserie Chicken Potato Skins

Rotisserie Chicken Potato Skins

Serves: 12 servings
Prep Time: 30 minutes
Cooking Time: 70 minutes
Rotisserie Chicken Potato Skins


  • 1/4 cup olive oil
  • 1/2 cup sliced green onions
  • 1 rotisserie chicken, skin removed and roughly chopped
  • 2 tablespoons Kosher salt
  • 2 cups Dutch Farms sour cream
  • 2 cups Dutch Farms shredded mild cheddar cheese
  • 2 tablespoons Dutch Farms unsalted butter, melted
  • 6 large Dutch Farms eggs
  • 6 russet potatoes
  • 8 strips Dutch Farms bacon, chopped
  • Mild jalapeno slices


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Do you know how much you enjoy potato skins? You're going to be obsessed with these Rotisserie Chicken Potato Skins!
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Add the potatoes to a large bowl and coat them on all sides with olive oil and salt.
  3. Place them on a sheet pan lined with parchment paper and bake for 50 minutes. Let them sit for 10 minutes.
  4. After the potatoes have cooled, cut them in half lengthwise and scoop out the center of the potato, leaving only the skin shell. Set skin-side down on a sheet pan lined with parchment paper.
  5. In a large saute pan over high heat, cook the bacon until it is crispy. Once crispy, remove the bacon from the pan, leaving the fat behind.
  6. Using the bacon fat, fry the eggs so the desired internal temperature is achieve. Set the eggs on a plate once they are cooked.
  7. To assemble, place a small amount of cheddar cheese and melted butter in each potato skin. Layer half of them with chicken and the other half with a fried egg. Top with the remaining cheese.
  8. Then Place the pan in the broiler on low heat to melt the cheese.
  9. After the cheese has melted, then layer each potato skin with sour cream, crispy bacon, green onions, and jalapeno slices.
  10. Serve Rotisserie Chicken Potato Skins and Enjoy!