Serve restaurant-quality appetizers at home with this recipe for buffalo chicken potato skins.
Prep Time 25mins
Cook Time 20mins
Total Time 45mins
Author Cheryl Najafi
3smallRusset potatoesbaked and cooled
1largeboneless, skinless chicken breast
1/2cupblue cheese crumbles
chivesor green onion, to garnish
olive oilfor brushing
salt and pepperto taste
Preheat oven to 350 degrees and cut baked potatoes in half lengthwise.
Using a spoon, make shallow trough in cut side of potato to hold filling, leaving at least a ¼" border around edges. Be careful not to take too much potato out, just enough to keep filling from sliding off. Brush potatoes with olive oil, season lightly with salt and pepper. Place them on a baking sheet, bake 5 minutes, turn over and bake 5 minutes more. Remove from oven and set aside.
Put chicken and water in small saucepan and bring to simmer over medium heat. Cook 10 minutes until chicken is cooked through. Remove chicken from water, cool slightly. Shred or chop chicken into small pieces.
Place chicken, hot sauce and butter in small bowl, mix until well combined. Sprinkle cheddar cheese evenly among the potato skins. Divide chicken into 6 equal portions and top the potato skins and cheddar cheese.
Bake 10 minutes until cheese is melted then remove from oven. Garnish with blue cheese crumbles and chives or green onion. Enjoy while still warm.
Have fun experimenting with additional toppings like bacon, peppers and sour cream!