Buffalo Chicken Potato Skins
It's like a microcosm of perfect game-day snacks.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Ingredients
- 4 Russet potatoes
- olive oil
- 1 1/2 cup shredded sharp cheddar
- 1/2 cup shredded mozzarella
- 6 oz softened cream cheese
- 2 cups shredded chicken
- 1 packet ranch seasoning
- 1/2 cup hot sauce
Instructions
-
With a fork, poke holes on all sides of the potatoes to allow it to cook evenly and faster. Bake for 60 minutes at 400 degrees Fahrenheit. Let cool.
-
Cut the potatoes in half lengthwise and use a spoon to scoop out the center. Brush the inside of the potatoes with olive oil and bake for 15 minutes at 400 degrees Fahrenheit.
-
In a mixing bowl, combine the potato that was scooped out of the shells, 1/2 cup cheddar, mozzarella, cream cheese, chicken, ranch seasoning, and the hot sauce. Mix well.
-
Stuff the potato shells with the cheese and potato stuffing and top with cheddar cheese. Bake for 15 minutes at 400 degrees Fahrenheit. Serve with bleu cheese dipping sauce.
