Crispy Buffalo Chicken Potato Skins

A crispy appetizer for your next get together.

serves
6
Making Time
1 hr and 30 mins

INGREDIENTS

  • 6 small russet baking potatoes
  • 2 Tbsp olive oil, divided
  • salt and pepper to taste
  • 1/4 cup butter
  • 1/2 cup hot red pepper sauce
  • 2 cups shredded roast chicken
  • 2/3 cup shredded Cheddar & Monterey Jack cheese blend, divided
  • 2 Tbsp sour cream
  • 1/2 cup ranch or blue cheese dressing
  • 1/4 cup minced celery

PREPARATION

  1. Cut each potato in half horizontally. Scoop out centers, leaving 1/4-inch of edge. (Reserve scooped-out potato for use another time.) Place potato halves, cut side up, on foil-lined baking sheet. Brush with remaining tablespoon olive oil; sprinkle lightly with salt and pepper. Bake 10-12 minutes until lightly browned.

  2. Reduce oven to 350 degrees F.

  3. In small saucepan, melt butter. Remove from heat. Stir in red pepper sauce, then add chicken, 1/3 cup cheese and sour cream.

  4. Divide mixture evenly among potato skins. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.

  5. Divide mixture evenly among potato skins. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.

  6. Preheat oven to 425 degrees F.

  7. Wash and dry potatoes; rub with 1 tablespoon olive oil. Pierce each potato several times using a fork.

  8. Bake potatoes 40 minutes or until done. Remove from oven and cool slightly.

PAIR WITH: BIG BOLD RED

Big and bold, jammed with lush dark fruits, spice and a touch of vanilla.

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