Baked Buffalo Chicken Stuffed Potato Skins

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked and shredded chicken
• 1/2 cup buffalo wing sauce
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 2 green onions, chopped
• 1/4 cup sour cream
• 1 tablespoon melted butter
• Paprika for garnish

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake directly on oven rack for 45 minutes or until tender.
2. 2 Cut potatoes in half lengthwise and scoop out flesh, leaving a thin layer inside the skins. Brush skins with melted butter and sprinkle with salt and pepper.
3. 3 In a bowl, mix shredded chicken with buffalo sauce. Spoon mixture into potato skins.
4. 4 Top each skin with cheddar cheese and bake for an additional 10-15 minutes until cheese is bubbly and potatoes are crispy.
5. 5 Remove from oven and top with crumbled blue cheese and chopped green onions.
6. 6 Serve with sour cream and a sprinkle of paprika.

Equipment

• Baking sheet
• Wire rack (optional)
• Mixing bowl

Variations

• Add diced celery for crunch.
• Substitute blue cheese with ranch dressing for a creamier option.

Substitutions

• Use rotisserie chicken for convenience.
• Substitute cheddar with Monterey Jack cheese for a different flavor profile.

Pairings

• Crispy veggie sticks
• Classic coleslaw

Nutrition

Tips

• For extra crispiness, place potato skins on a wire rack set over a baking sheet.
• Adjust the amount of buffalo sauce to control the spice level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed skins for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with celery sticks for a classic buffalo wing experience.
• Pair with a cold beer or tangy coleslaw.

FAQ