Ingredients

The following ingredients have 4 Servings
  • 12 4" potato skin shells ((see note for recipe))
  • 1 cup shredded chicken (cooked (see note))
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/2 cup mozzarella cheese (shredded )
  • balsamic glaze (for garnish, if desired, see note for recipe)
  • 3/4 lb roma tomatoes ((approximately 4 large roma tomatoes) (see note))
  • 2 Tbsp fresh basil (finely chopped)
  • 1 garlic clove (minced)
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1/4 tsp salt

Instruction

  • In a small bowl, combine the bruschetta topping ingredients. Cover and set in refrigerator. Follow the link in the notes to make the potato skin shells if you have not already.
  • Preheat oven to 350F.
  • In a small bowl, mix the shredded chicken with the 1 Tbsp balsamic vinegar and salt. Set aside.
  • Place the potato skin shells on a baking sheet.
  • Spread approximately 1 Tbsp of the chicken mixture into each potato skin shell.
  • Sprinkle some mozzarella cheese over the chicken in each potato skin.
  • Bake the potato skins until the cheese is melted and just starting to brown, approximately 12 minutes. Remove from oven.
  • Top each potato skin with approximately 1 Tbsp of the bruschetta mixture. Drizzle with balsamic glaze if desired. Serve immediately.