buffalo chicken potato skins 1
buffalo chicken potato skins 1

Buffalo Chicken Potato Skins

From blog post: Buffalo Chicken Potato Skins


February 7, 2016


smallish russet potatoes

chopped or shredded roasted chicken

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


grated mozzarella

chopped green onions, parsley or cilantro


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.


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.)


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.


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.


9Serves as many as you like.