Buffalo Chicken Stuffed Potato Skins
By Lana Granfors
By Lana Granfors
Photo by Kara Stewart
Prepping appetizers for the big game is a given, so plan on doubling this recipe for your Super Bowl party. These potato skins are stuffed with spicy chicken, tangy blue cheese, flavorful cheddar cheese and buttery mashed potatoes. Put these out and your guests will devour them and want more.
12 small russet baking potatoes, washed and scrubbed clean
Olive oil for coating potatoes
3 T butter
½ cup hot sauce
2 cups cooked shredded chicken
Salt and pepper to taste
½ cup cheddar cheese
½ cup blue cheese, crumbled
2 green onions, sliced
¼ cup blue cheese dressing
Prep time: 25 minutes
Cook time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
STEP 1: Preheat oven to 400F. Using a fork, prick the potatoes a few times. Place on a baking sheet and bake 1 hour or until tender.
STEP 2: Remove from oven and allow to cool, about 15 minutes. Once they are cool enough to handle, cut in half and scoop out the potato, leaving only the skin.
STEP 3: To the scooped out potatoes, add 1 T melted butter and mash into potatoes until smooth. Salt and pepper to taste. Set aside.
STEP 4: Preheat oven to 450. While the oven heats, coat the potato skins all over with the oil and bake for 10 minutes on each side.
STEP 5: Melt the remaining 2 T butter and mix in the hot sauce. Toss in the chicken.
STEP 6: Season the inside of the potato skins with salt and pepper, fill with a scoop of the mashed potatoes, top with some of the chicken and sprinkle on the cheeses.
STEP 7: Broil until the cheese has melted, just a few minutes.
STEP 8: Serve while still warm, garnished with green onions and with some blue cheese dressing for your dipping pleasure.