Chicken Fajita Stuffed Idaho® Potato Skins

Ingredients

• 50 each Idaho® potato shell, 200CT
• 6.25 lb chicken, fajita, strip, mixed
• 16 ounces salad dressing, buttermilk ranch light
• 16 ounces cheddar cheese, pre-shredded
• 16 ounces mozzarella cheese, shredded
• 1.5 cups 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.