Stuffed Potato Skins

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast is a good source of B vitamins.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: regular cheese

Cashew cream can provide a similar creamy texture.

sour cream

🥗Healthier: coconut yogurt

💰Cheaper: plain yogurt

Coconut yogurt is dairy-free and offers a similar tang.

PREHEAT oven to 400ºF/200ºC and cover a sheet tray in foil.

POKE each potato 4-5 times with a fork. Rub the potatoes in oil, salt, and pepper.

Place the potatoes on the sheet tray and bake for 40-45 minutes or until cooked inside. After the potatoes are done baking, allow to cool.

WHILE potatoes are cooling, combine chicken, Frank's RedHot Original, cream cheese, cheddar cheese, onions, salt and pepper in a bowl and stir to fully combine.

ONCE the potatoes are cool, slice in half lengthwise and scoop out the inside to create a bowl. (Tip - save the insides for mashed potatoes!)

EVENLY distribute the filling between the potato halves and bake for 15 minutes.

REMOVE the potatoes from the oven, sprinkle the tops of with additional cheese, then put them back in the oven for 2-3 minutes, or until the cheese on top is melted.

TOP with sliced green onion and Frank’s RedHot Original. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens