The Art of Loaded Potato Skins with Chicken Skin

Loaded potato skins are a beloved dish that never fails to satisfy. But, what makes them truly special? According to our guest chef, it's all about using chicken skin as an ingredient and incorporating it into every step of the process.

Chicken skin is like chicken bacon - it has so much flavor and crunch. By brushing it onto potato skins, we can add even more flavor and help them get crispy. In fact, this technique is called schmaltz, a term that refers to the rendered fat from cooking meat. This delicious addition not only helps the potato skins get browned and crispy but also adds an amazing depth of flavor.

As our guest chef grew up eating potato skins at restaurants, she developed a new appreciation for these humble snacks. While as a child, she only liked scooping out the innards - just the cheese and bacon - she now appreciates the extra fiber that comes with leaving the potato skins intact. This newfound appreciation has led her to experiment with different flavors and ingredients, resulting in some truly show-stopping loaded potato skins.

To begin making these delicious snacks, our guest chef starts by baking russet potatoes at 400 degrees for about an hour until they're soft. She then scoops out the flesh, leaving behind the crispy potato skins. Next, she brushes the chicken skin with leftover schmaltz in the pan, adding even more flavor and helping the potato skins get that perfect crunch.

With the potato skins prepared, it's time to add the cheesy filling. Our guest chef uses two types of cheese - provolone for its melty, milky creaminess and white cheddar for its rich, salty flavor. She also adds sliced olives for a burst of brininess and scallions for a fresh crunch. To balance out the flavors, she seasons the potato skins with salt and pepper before filling them up.

To finish these loaded potato skins off, our guest chef places them under the broiler until they're ooey, gooey, and melty. While those bubble away, she chops up her chicken skin into little bits, creating big morsels of salty crunchiness that are simply irresistible. With sauces like sour cream and sriracha at the ready, she knows exactly how to finish off these loaded potato skins.

The final result is nothing short of amazing. The combination of crispy potato skins, cheesy filling, and crunchy chicken skin all come together to create a dish that's both familiar and innovative. As our guest chef takes her first bite, she can't help but exclaim that they're "criminally delicious" - a testament to the power of using chicken skin in loaded potato skins. And for those who are adventurous enough to try them out, we assure you that these loaded potato skins with chicken skin are well worth it.

"WEBVTTKind: captionsLanguage: enmy loaded potato skins chicken skin is like chicken bacon it has so much flavor and crunch and then i'm also going to use the chicken fat to brush the potatoes and just add more flavor and it'll help the potatoes get crispy i'm going to transfer the chicken skin to my paper towel all right i'm going to get my potato skins out of the oven i have some russet potatoes here that i've baked at 400 degrees for about an hour until they were soft and then i scooped them out i'm gonna grab a brush and then i'm gonna brush the potato skins with this chicken fat leftover in the pan this is called schmaltz it's delicious so this is not only gonna help the potato skins get browned and crispy it's also going to add amazing flavor i grew up eating potato skins whenever we would go out to eat except when i was little i only liked the innards just the cheese and the bacon i would scoop them out and leave behind the potato skins these days i appreciate the extra fiber okay these potatoes are good and glossy i'll stick them back in the oven now for a few minutes so that they can get extra crispy and now i'll get going on my cheesy filling i've got two kinds of cheeses just for more depth of flavor and different textures i'll start with my provolone which will add melty milky creaminess and some white cheddar will give it really good flavor and saltiness i also like adding some sliced olives which will add that delicious brininess and some sliced scallions i'm going to add the white parts now and then i'll save the green parts to sprinkle on at the end and we'll mix this up this is so easy and when you bite into them they're so satisfying i'm gonna get my potato skins out now before i add the filling i'm gonna season them with some salt and pepper and like a nice deep boat it'll hold a lot of filling they're potato yachts and i'll fill these up and i'm really gonna mound them because the cheese will melt down this is perfect okay i'll continue on filling these i'm going to stick them under the broiler now for just a little bit so that they get ooey and gooey and melty and while those bubble i'll chop up my chicken skins this is my favorite part other than eating them this is just gonna be a chicken skin fan show now i'll chop these up into little bits they'll be like big morsels of salty crunchiness let me get my sauces i've got sour cream and sriracha and i'm starting to smell those potatoes i'm gonna check on them i mean these should be illegal they are criminally delicious i'm gonna transfer them to my serving plate the potato skin is crackling beneath the tongs and now i'll finish this with an abstract squiggle of sour cream to cool them down and sriracha to spice them up and my scallion greens will add a fresh crunch and lastly the star of the show my crispy chicken skins oh yes how pretty are those i don't think nick is gonna notice if i taste one here i go they are cheesy and crispy and chickeny and they have that perfect amount of heat from the sriracha excuse me while i eat the rest of these youmy loaded potato skins chicken skin is like chicken bacon it has so much flavor and crunch and then i'm also going to use the chicken fat to brush the potatoes and just add more flavor and it'll help the potatoes get crispy i'm going to transfer the chicken skin to my paper towel all right i'm going to get my potato skins out of the oven i have some russet potatoes here that i've baked at 400 degrees for about an hour until they were soft and then i scooped them out i'm gonna grab a brush and then i'm gonna brush the potato skins with this chicken fat leftover in the pan this is called schmaltz it's delicious so this is not only gonna help the potato skins get browned and crispy it's also going to add amazing flavor i grew up eating potato skins whenever we would go out to eat except when i was little i only liked the innards just the cheese and the bacon i would scoop them out and leave behind the potato skins these days i appreciate the extra fiber okay these potatoes are good and glossy i'll stick them back in the oven now for a few minutes so that they can get extra crispy and now i'll get going on my cheesy filling i've got two kinds of cheeses just for more depth of flavor and different textures i'll start with my provolone which will add melty milky creaminess and some white cheddar will give it really good flavor and saltiness i also like adding some sliced olives which will add that delicious brininess and some sliced scallions i'm going to add the white parts now and then i'll save the green parts to sprinkle on at the end and we'll mix this up this is so easy and when you bite into them they're so satisfying i'm gonna get my potato skins out now before i add the filling i'm gonna season them with some salt and pepper and like a nice deep boat it'll hold a lot of filling they're potato yachts and i'll fill these up and i'm really gonna mound them because the cheese will melt down this is perfect okay i'll continue on filling these i'm going to stick them under the broiler now for just a little bit so that they get ooey and gooey and melty and while those bubble i'll chop up my chicken skins this is my favorite part other than eating them this is just gonna be a chicken skin fan show now i'll chop these up into little bits they'll be like big morsels of salty crunchiness let me get my sauces i've got sour cream and sriracha and i'm starting to smell those potatoes i'm gonna check on them i mean these should be illegal they are criminally delicious i'm gonna transfer them to my serving plate the potato skin is crackling beneath the tongs and now i'll finish this with an abstract squiggle of sour cream to cool them down and sriracha to spice them up and my scallion greens will add a fresh crunch and lastly the star of the show my crispy chicken skins oh yes how pretty are those i don't think nick is gonna notice if i taste one here i go they are cheesy and crispy and chickeny and they have that perfect amount of heat from the sriracha excuse me while i eat the rest of these you\n"