Chicken Mole Potato Skins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Scrub the potatoes clean and prick them all over with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
• STEP 3.While the potatoes are baking, prepare the mole sauce. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 4.Add the chili powder, cumin, cinnamon, and cocoa powder to the saucepan. Stir well to combine.
• STEP 5.Add the tomato sauce, chicken broth, and peanut butter to the saucepan. Stir until the peanut butter is melted and the sauce is smooth.
• STEP 6.Add the shredded chicken to the saucepan and stir until it is coated in the mole sauce. Cook for an additional 5 minutes, or until heated through.
• STEP 7.Remove the potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving a thin layer of potato in the skins.
• STEP 8.Fill each potato skin with a spoonful of the chicken mole mixture. Top with shredded cheese.
• STEP 9.Place the filled potato skins back on the baking sheet and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve the chicken mole potato skins hot, topped with sour cream and fresh cilantro.

Cooking Tips

• You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
• If you don't have leftover shredded chicken, you can cook chicken breasts in a slow cooker or Instant Pot and shred them yourself.
• Feel free to adjust the spice level of the mole sauce by adding more or less chili powder.

Storage and Serving

• These chicken mole potato skins are best served hot and fresh from the oven.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potato skins on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.