Blackened Chicken & Jalapeño Red Potato Skins
Ingredients
6 medium size red potatoes, scrubbed, pricked with fork for baking
2 tablespoons blackened seasoning, divided
4 tablespoons lard, divided
1/2 pound boneless chicken breast
1 tablespoon lime juice
1/3 cup sour cream
6 tablespoons chives or scallions, finely chopped, divided
1 small jalapeño pepper, stemmed, membranes and seeds removed, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground pepper
3 ounces Monterey Jack cheese, grated
Directions
Pre-heat oven to 400 degrees F.
Coat potatoes with 2 tablespoons melted lard and 1 tablespoon blackened seasoning and place in an ovenproof dish then bake 30 minutes. Remove from oven and cool.
Once cool, cut potatoes in half and scoop out insides leaving 1/4 inch rim. In a bowl, mash potato with forks or potato masher. Add sour cream, 4 tablespoons chives or scallions, jalapeño pepper, salt and pepper mashing until well incorporated.
In a skillet over medium heat, melt 2 tablespoons lard. Add chicken and cover pan cooking for 5 minutes, turn and sprinkle with lime juice then cover and cook another 5 minutes or until juice runs clear and chicken is not pink inside. Place chicken on a work surface and shred with 2 forks and place back in pan to absorb any lard and juices remaining.
Heat oven to broil. Arrange potato skins on a baking sheet and fill with potato mixture. Top with shredded chicken and sprinkle with cheese, remaining 1 tablespoon blackened seasoning and 2 tablespoons chives or scallions. Broil for 3-5 minutes or until cheese is melted and potatoes are golden.