For the record, I’m not a football fan. I am, however, a fan of the gooey-cheesy-crunchy-dippy food that seems to accompany it, particularly during the playoffs. I couldn’t help but get all caught up in it. I read somewhere that we’ll collectively eat around 1.3 billion chicken wings today, and it occurred to me that a potato skin would make the perfect vehicle for buttery-peppery Buffalo chicken topped with melty cheese.
So I combined the two.
Potato skins are easy to make – start with smallish russets; their sturdy skins make the best vehicles for any number of fillings. (Traditionally they’d be topped with bacon, green onion and cheese, and you could go that route too.) Bake them as you normally would – baking them makes for a crisper skin than the microwave – then scoop out the flesh and load them up with leftover roasted chicken tossed in equal parts melted butter and Frank’s Red Hot sauce – the secret formula for most Buffalo chicken wings. Precise measurements don’t much matter – you just want them to be nice and saucy. Go by your gut.
Top with grated mozzarella – or white cheddar, Monterey Jack, Gouda or Fruilano – and pop them back into the oven until the cheese melts. That’s about it.
Looking at these now, I’m thinking a butter chicken potato skin might be next on my list.