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Chicken Fajita Stuffed IdahoŽ Potato Skins


Recipe courtesy of John Zappone, Executive Chef, Regional Medical Center, Bayonet Point, Hudson, FL

Yield: 50, 8-ounce portions

Ingredients


  • 50 each Idaho Potato Shell, 200CT
  • 6.25 lb Chicken, Fajita, Strip, Mixed
  • 16 oz Salad Dressing, Buttermilk Ranch Lite
  • 16 oz Cheddar Cheese, pre-shredded
  • 16 oz Mozzarella Cheese, shredded
  • 1.5 C Bacon, cooked and chopped


Directions


  1. Fry the skins in trans fat free oil at 360°F.
  2. Heat the chicken fajita meat to 165F for a minimum of 15 seconds and hold at 140°F for service.
  3. Fill the skins in the order of ingredients listed. Then keep hot at 140F or more to melt cheese and hold for service.


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