Buffalo Chicken Potato Skins
Two appetizers become one! … imagine the spicy goodness of buffalo chicken stuffed into a crispy potato skin shell … with melted blue cheese crumbles on top. You can make this with chicken, or, if you’re vegetarian (or a little more adventurous), try the cauliflower version. Either way, you won’t be disappointed.
I seriously love buffalo anything … except the main thing that people think of when they think of buffalo chicken–the “wings”. I’m not really into buffalo chicken wings because chicken wings are a total waste to me. I know the idea for Buffalo Chicken Wings evolved from a need to use up that part of the chicken … and I do support making use of all the parts of every animal we eat … but wings are so fatty and difficult to get to that … I find myself asking … “um, why?” Plus they’re just messy and hard to eat … let’s just skip the “wing” part and get to the tasty part, shall we?
Speaking of using all the good parts of food, potato skins are the healthiest part of the potato … and they are often discarded! Let’s use the best part of the potato to turn around this backwards buffalo chicken situation. For a vegetarian version, try using buffalo cauliflower dip in place of the chicken mixture.
- For the potatoes:
- 3 - 4 medium russet potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons butter, melted
- For the filling: Buffalo chicken dip (from this recipe) or, for a vegetarian recipe Buffalo Cauliflower dip (from this recipe)
- Preheat the oven to 350 F. Wash the potatoes and, while wet, sprinkle the skins liberally with salt. Poke each one with a fork once and set it in the oven. Bake at 350 F. for about an hour or until the potato is tender when pierced with a fork.
- While the potatoes are baking, put the olive oil and butter in a small bowl and melt the butter, stirring to mix. Prepare the buffalo filling, following one of the recipes given above for buffalo chicken dip or buffalo cauliflower dip.
- When the potatoes are done, let them cool slightly, then cut them lengthwise with a sharp knife. Carefully scoop out the inside of the potato with a grapefruit (or regular) spoon, leaving at least 1/4 inch edge on the potatoes. Save the inside of the potato for another use (like potato soup or mashed potatoes).
- Melt the butter with the olive oil and lightly brush the potato skins on both sides with the butter/oil mixture. Set the potato skins, cut side down, on a baking sheet, increase heat in the oven to 425 F and bake for 8 - 10 minutes or until crispy. Flip the potato skins and bake another 5 minutes.
- Stuff the potato skins with buffalo mixture, letting the filling mound up a bit. Sprinkle blue cheese crumbles on top. Return the potato skins to the baking sheet and bake for another 10 minutes or so or until the cheese is nicely melted and bubbly. Enjoy while they are hot!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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