Buffalo Chicken Potato Skins
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.
Buffalo Chicken Potato Skins
AuthorJulie
Scrub 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.
Let 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.)
Place 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.
Spoon 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.
Serves as many as you like.
Ingredients
Directions
Scrub 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.
Let 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.)
Place 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.
Spoon 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.
Serves as many as you like.
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Hello Julie,
Your recipe is very unique. I’ve never seen this style of combination before. Normally, it’s just fries and wings, but this one is quite genius.
This recipe can go even further… like baked potato stuffed with roasted chicken, if you opted to topped it with the mashed potato meat. Either way this is amazing. I’ll be checking your cookbooks as well. I can add this to my cooking tips list as well.
– Bernard
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This looks amazing…I’ve never had patatoes with their peels though, but I’m willing to try. Thanks for the recipe