Description
Crispy potato skins filled with spicy buffalo chicken and topped with tangy blue cheese, these are perfect for a savory snack or appetizer!
Ingredients
Units
Scale
- 4 medium russet potatoes, scrubbed clean
- Oil for brushing
- 2 cups cooked chicken, shredded or diced and warm
- 1/2 cup hot sauce (such as Frank’s Red Hot)
- 2 tablespoons butter, melted
- Salt and pepper to taste
- 1/2 cup cheddar cheese, shredded
- 1/4 cup blue cheese, crumbled (optional)
- 2 green onions, sliced
- 1/4 cup blue cheese dressing (optional)
Instructions
- Prick the potatoes a few times with a fork, then bake in a preheated 400°F (200°C) oven for about 1 hour, or until tender.
- Let the potatoes cool, then cut them in half and scoop out the middle, leaving about 1/8 inch of potato on the skin. (Save the scooped-out potato for mashed potatoes or another use.)
- Brush the potato skins with oil and bake them in a preheated 450°F (230°C) oven for 10 minutes on each side.
- Mix the hot sauce and melted butter, then stir in the warm shredded chicken.
- Season the inside of the potato skins with salt and pepper, fill them with the buffalo chicken mixture, and sprinkle with cheddar and blue cheese.
- Broil the filled potato skins for a few minutes until the cheese has melted.
- Serve warm, garnished with green onions and optional blue cheese dressing for dipping.
Notes
- Option: Adjust the amount of hot sauce depending on your preferred spice level.
- Tip: Leftover buffalo chicken can be stored for another use like sandwiches or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg