Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper
Recipe type: Entree
Cuisine: Mexican
Serves: 6
A delicious Mexican meal!!
  • 3 large baking potatoes, washed and dried
  • Cooking spray
  • 400 gm. of cooked chicken
  • ¼ cup mole paste
  • 1 cup chicken broth
  • ¾ cup mozzarella, shredded
  • 1 cup frozen corn, defrosted
  • 1 large tomato, chopped
  • ⅓ large sweet white onion, chopped
  • ½ cup cilantro, chopped
  • juice of one lemon
  • Salt to taste
  1. Preheat oven to 350F. Spray potatoes with cooking spray evenly and place on a small baking pan. Bake for approx. 1 hour or until done. Let cool enough to handle.
  2. Mix salsa ingredients together and refrigerate. Shred chicken and set aside.
  3. Mix mole with the chicken broth and heat in a medium saucepan, whisking to mix together.
  4. Preheat oven to 475F. When potato are slightly cooled slice in half lengthwise and scoop out some of the middle the potato to desired thickness. Spray the cavities with cooking spray and return to the oven to brown, 10-15 min. Add the chicken to the mole sauce and heat through.
  5. Fill the potato skins with the chicken mole and divide the mozzarella cheese among the potatoes. Broil until the cheese melts and is lightly browned, 2-3 min.
  6. Top each skin with salsa and serve immediately.
Recipe by Noshing With the Nolands at