If you love buffalo wings, and you love potato skins, this recipe is for you. Closet Cooking's Buffalo Chicken Potato Skins recipe is brilliant. It's gooey and cheesy with just the right amount of spice. They're a crowd-pleaser for sure. Make these for your Super Bowl party this weekend and people will request them again and again.
A couple tips since I made these this morning (best second breakfast ever, by the way). It seems like you're using a lot of hot sauce, but those starchy potatoes really absorb the spice. You know your heat tolerance, so definitely alter the recipe according to your taste. Just know that they're not as spicy as you'd think. And my other tip is: Good God these are delicious!
Buffalo Chicken Potato Skins via Closet Cooking
4 medium baking potatoes, such as russet, scrubbed clean
Oil for brushing
1/2 cup hot sauce (such as Frank's Red Hot)
2 tablespoons butter, melted
2 cups cooked chicken, shredded or diced and warm
Salt and pepper to taste
1/2 cup cheddar cheese
1/2 cup blue cheese, crumbled
2 green onions, sliced
1/4 cup blue cheese dressing
1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half, and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken, and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side of celery and carrot sticks and some blue cheese sauce for dipping.
Image via Adriana Velez