buffalo chicken potato skins 1
buffalo chicken potato skins 1

Buffalo Chicken Potato Skins

From blog post: Buffalo Chicken Potato Skins

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February 7, 2016

Ingredients

smallish russet potatoes

chopped or shredded roasted chicken

Frank's Red Hot sauce (or similar vinegar-based hot sauce)

butter

grated mozzarella

chopped green onions, parsley or cilantro

Directions

1Scrub your potatoes and poke each one with a fork. Bake them directly on the oven rack - you can do this while you have something else in the oven - at 350F for about an hour, or until they're tender.

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3Let them cool slightly - or refrigerate for up to a few days if you want to bake them ahead - then scoop out the flesh with a spoon, leaving about a 1/4-inch shell. (The potato innards make the very best home fries - cook them in a hot skillet with a drizzle of oil and dab of butter - sprinkle with salt or for spicy home fries, add some chili powder or curry.)

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5Place the shells on a baking sheet. In a small bowl, melt some butter (I used about 1/4 cup for 4 potatoes) and stir in roughly an equal amount of hot sauce. Add the chopped chicken and toss to coat - it should be well coated. If it doesn't seem saucy enough, add more butter and hot sauce.

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7Spoon into the potato skins and top with grated mozzarella and chopped green onions. Bake or broil until the cheese melts - you can do this at any temperature, really - it should take about 10 minutes at 350F.

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9Serves as many as you like.

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