Many of us would just heat these delicious morsels as is and that's completely acceptable. I mean look- the croquettes are crispy, golden brown and just the right size to eat one....or maybe two without feeling as if it was taking too many.
Like I said, cooking is fine but here goes my blogger recipe brain again... while trying not to consume the rest of the croquettes that I have in front of me (I can't help it, I pick- don't you pick when it's good?!). So out comes my cutting board and out comes the potatoes that I bought a few days ago that didn't get used. I wanted a pick food and I wanted something comforting. I wanted to create a recipe that we could serve anytime of the year but still not be confined in the kitchen for hours upon hours. I wanted to make sure that whatever I made, it would still be just minimal steps while using healthy ingredients. Nothing says that you are a good friend better than when you feed your guests hardy foods that they can also make themselves at home. I am talking about a food formula of multiple food groups that can be served as a side dish, a pick food, a football party recipe or even for a simple comfort food on the days when you just really need something good to eat. This is why I prepared the ultimate baked potato skins.
So unbelievably easy!
- Cut a precooked potato in half lengthwise
- Scoop out most of the potato, leaving a bit inside the shell
- Chop up cooked Chicken Croquettes with Habanero
- Scoop the croquette pieces into the potato skin
- Place on a baking sheet on parchment paper
- Bake at 400 degrees until warm