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Buffalo Chicken Potato Skins

Yields1 Serving

 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

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.