Saturday Selections: Buffalo Chicken Potato Skins

It looks like buffalo wings and potato skins had a love child, and it just showed up to watch the game with you.

Maybe you weren’t expecting to hang out with it today. Maybe you like watching the game with your usual friends.

But it’s cool, you get along great. The two of you feel like old friends.

You may even find yourself asking it back over for next Saturday’s game as well.

I can’t wait for you guys to try these.

So much flavor going on here: a little spicy, a little tangy, a little creamy, a little crunchy, and whole lotta cheesy.

And you are going to feel like such a rock star for making your own potato skins.

First things first, place your potatoes in the microwave for a few minutes, just to soften them up a little bit.

Once they have cooled down enough to handle, gently scoop out the insides, leaving about a 1/4 inch border of potatoes all around the edges. And don’t you dare throw that potato away!

Guess what I used mine for?

This. I sure did.

Now give the top and bottom of these potato skins a light spritz with cooking spray, and a little sprinkling of ranch seasoning. Then I gently rubbed it in to try and get it evenly spread around.

Bake them up until they start to get golden and crispy on the edges.

While your skins are toasting up, get out a medium sized bowl and mix up the filling.

Stir together some cream cheese, hot sauce, and ranch seasoning. Then microwave it for about 4 minutes, stirring every 30 seconds or so until it is pretty well smooth. Mine still had a few small lumps of cream cheese, but I didn’t stress out about it too much, and neither should you.

Now stir in your chicken and cheese, and quickly go hide your tortilla chips. The Hubs and I made the mistake of pulling out our chips for sampling purposes, and almost ate all of the filling before I had a chance to put them in the potato skins.

I used some leftover grilled chicken here, but breaded chicken fingers are also smashing in this recipe.

Fill each toasted potato skin with some filling and top it with cheese.

Then bake them up until they are melty and hot.

Buffalo Chicken Potato Skins

8 medium Yukon gold potatoes

4 oz cream cheese, softened

1/2 cup hot sauce

1/2 tablespoon dry ranch seasoning (plus additional for potato skins)

2 cups cooked chicken, chopped

1 cup grated cheddar cheese, divided

Preheat oven to 450.

Cook potatoes in the microwave for 8 minutes on high.

Cut in half and scoop out the centers.

Lightly spray both sides of potato skins with cooking spray, sprinkle with ranch seasoning, and gently rub it in.

Bake for 15 minutes.

Turn oven down to 350.

In a medium bowl, combine cream cheese, hot sauce, and ranch seasoning.

Microwave for about 4 minutes, stirring every 30 seconds until mixture is combined and smooth.

Stir in chicken and 1/2 of cheese.

Place a spoonful of filling into each potato skin and top with more cheddar cheese.

Bake in the oven at 350 for an additional 10 minutes, or until filling is hot and cheese is melted.

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3 responses »

  1. Pingback: A Super Bowl Recipe Roundup « A Stool At The Counter

  2. Made these for an appy party. They were a huge hit. The guys snapped them right up!

    Reply

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