There are a few ingredients I can’t live without, and sour cream is one of them. Seriously, I can spoon the stuff straight from the tub into my mouth. And I have. (Sexy, right?) In addition to being supremely tasty, sour cream is also great to work with in the kitchen. From dollops on everything from nachos to smoked salmon, to a big spoonful stirred into soup and even oatmeal (so good!), sour cream adds an irresistibly creamy tang to foods at breakfast, lunch, and dinner. And of course, all those snacks in between.
Given how much I love the stuff, you can imagine how excited I am to be working with our partner Daisy Sour Cream. Especially since they’ve introduced me to my newest kitchen obsession, their new Daisy Squeeze Sour Cream in an easy squeeze tube that makes it possible to put sour cream on everything.
Or even better, it makes it possible for my 6-year-old to help me put sour cream on everything. Genius.
Not that I’m abandoning the traditional sour cream tub. With the Big Game coming up, I put together this amazing recipe for Creamy Chicken Enchilada Potato Skins for Daisy.
These bites are crazy delicious and so much fun. I use the low-fat stuff for cooking to keep this from being too rich and heavy, then garnish with a squeeze of Daisy. And the filling is super easy to make in your slow cooker!
I think potato skins make a perfect snack, but they’re also hearty enough to be a meal. Plus the kids can help make them, which is especially important for game day eats. After all, I’d hate to miss any of the commercials while cooking alone in the kitchen.
Creamy Chicken Enchilada Potato Skins: Tips to make them
You’ll find the complete recipe with all the ingredients and specifics below, but get started by throwing all the ingredients for the creamy chicken enchilada filling into the insert of your crock pot. Start with chicken, of course; I like using a combination of boneless, skinless chicken breast and chicken thigh, but you can use one or the other.
You’ll also add chopped onion, salsa verde (store-bought keeps it easy), Daisy Squeeze Sour Cream (or, if you want to lighten this up, Daisy Low-Fat Sour Cream), frozen corn (which is optional, but a good move), and ground cumin.
But hey, this recipe is very forgiving, so feel free to improvise with white or black beans, chopped green chiles, chopped red pepper, or whatever you normally like in chicken enchiladas.
– Scroll down for complete recipe –
Once you have everything loaded in, set your slow cooker on HIGH for 4 hours. Next, it’s time to prep the potato skins.
Start by roasting washed potatoes in a 400-degree oven until they are just fork tender all the way through. Once cooled, cut each in half.
Using a paring knife, cut around the edge of the flesh, leaving a 1/4″ edge. Then, cut a cross-hatch pattern into the flesh; this will make it easier to scoop out.
Scooping out the potatoes is a perfect job for kid chefs. My 6-year-old loves this part. I just have to remind him to leave some potato around the edges and bottom because he’d dig these clean if he could!
Once all of the potato skins have been prepped, place them on a baking sheet, cut side up, and drizzle with olive oil, salt, and pepper. Use your fingers to spread the oil around.
Return the potatoes to a 350 degree oven and bake for 10 minutes. Flip the potato skins and bake for an additional 10 minutes.
After those 20-minutes, the potato skins are done. At this point, you can stuff them with anything. But if you’re smart, you’ll try this creamy chicken enchilada filling which gives everyone some needed protein to power through a long game.
To put the whole dish together, fill the skins with the chicken enchilada filling, making sure to drizzle the filling with plenty of the cooking sauce.
Top with shredded cheese (of course!) and place under the broiler until the cheese melts and turns golden brown in spots.
Sprinkle the whole shebang with chopped cilantro and scallion. Last, but far from least, squeeze some sour cream on top.
It may seem fussy to garnish every potato skin, but it’s not with the new Daisy Squeeze Sour Cream. In fact, bring the kids back in to help: This handy new packaging is easy for them to manage, and they’ll be so excited to have helped make these gorgeous and tasty game day bites.
Creamy Chicken Enchilada Potato Skins Recipe
Feeds a crowd: Makes 20-30 potato skins, depending on the size of the potatoes.
For the chicken enchiladas verdes filling:
1 1/2 lbs boneless skinless chicken, breast, thigh meat or a combination
Salt and freshly ground pepper
1 onion, chopped
2 cups salsa verde; homemade or favorite store-bought
1 cup Daisy Squeeze Sour Cream or Daisy Low-Fat Sour Cream
1 cup frozen corn, regular or fire-roasted, thawed or unthawed (optional)
2 teaspoons ground cumin
1 tablespoon cornstarch (optional; see note)
For the potato skins:
5 lbs russet potatoes
Olive oil, for drizzling
Salt and freshly ground pepper
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro, for garnish (optional)
2 scallions, trimmed and chopped, for garnish (optional)
Daisy Squeeze Sour cream, for garnish
- To make the chicken filling: Season the chicken generously with salt and pepper and place in the slow cooker insert along with chopped onion, salsa verde, sour cream, corn, and cumin. Using a wooden spoon or silicone spatula, stir to combine all ingredients and coat the chicken. Cook on HIGH for 4 hours. Uncover and, using two forks, shred chicken. NOTE: The cooking sauce is fairly thin, though it will thicken slightly as it cools. If you prefer a thicker sauce, place cornstarch in a small bowl with a few spoonfuls of the hot sauce. Whisk until smooth and add the mixture to the slow cooker; stir to combine.
- To prep the potato skins: Preheat oven to 400 degrees. Wash potatoes well and prick each one several times with a fork. Place on a rimmed baking sheet and bake until fork tender all the way through, about 1 hour (exact cooking time will vary depending on the size of the potatoes). Remove from the oven and reduce heat to 350 degrees; allow potatoes to cool to the touch.
- Cut each baked potato in half. Using a paring knife, cut around the circumference of each potato half, leaving a 1/4″ edge and being careful not to pierce the skin.Cut a cross hatch pattern into the potato flesh to help make it easier to scoop. Using a spoon, scoop out the flesh. (Set aside scooped out potato for use in another dish, such as mashed potatoes.)
- Return scooped out potato halves to the rimmed baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and, using your hands, rub the oil all around. Baked in the 350 degree oven for 10 minutes. Flip skins over and baked for an additional 10 minutes. Remove from oven.
- To assemble: When the potato skins are cool enough to handle, fill them with the chicken enchiladas verdes filling. Top with cheese and broil until the cheese melts and browns slightly in some spots.
- Sprinkle with chopped cilantro and scallions, if using, and squeeze a dollop of Daisy Sour Cream on top. Serve immediately. Bask in the compliments. Make up your own victory dance.
Thanks to our sponsor Daisy Sour Cream for making sour cream so darn delicious and easy to use. Man, do I love sour cream! Find Daisy on Twitter and Pinterest. And if you love sour cream as much as we do, check out other game day recipes on the Daisy Sour Cream Facebook page
