Fall is here. The days are shorter, and it seems like there is never enough time in our busy day. I find myself enjoying the convenience of a fast food drive through, but I still miss the feeling and taste of a home cooked meal. So, I thought why not combine the two and create a home cooked version of one of my favorites: chicken nuggets and fries. I came up with the menu of Baked Parmesan Chicken Nuggets and Potato Skins as an adult version of my fast food favorite.
Potato Skins Recipe
Prep Time: 10 Minutes
Cook Time: 1 Hour, 40 Minutes
6 small to medium sized russet baking potatoes (total 3 pounds)
Canola oil
Salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced
Clean potatoes. Preheat oven at 450 F.
Microwave potatoes for 3 minutes each ( 18 minutes)
Cook bacon while potatoes are cooking
After potatoes cool cut them in half horizontally. Spoon out insides and discard while leaving ¼ inch of potato on the skin.
Brush Canola oil all over potato skins inside and out.
Place in a roasting pan and bake for 10 minutes on each side.
Sprinkle with salt, pepper, cheese and bacon and cook for an additional 2 minutes.
Baked Parmesan Chicken Nuggets Recipe
Prep Time: 15 Minutes
Cook Time: 15 Minutes
1 clove garlic
1 stick melted butter
1 cup dried bread crumbs
1/3 cup Parmesan Cheese
2 teaspoon parsley
¼ teaspoon salt
1/8 teaspoon pepper
2lbs boneless skinless chicken breast or boneless thighs
Preheat oven at 450 F. Cut chicken into nugget size pieces.
In small bowl mix all dry ingredients together with melted butter.
Coat chicken with breadcrumb mixer.
On a 9×13 roasting dish lay out chicken pieces.
Bake uncovered 15 minutes or until chicken is fully cooked.