Buffalo Chicken Stuffed Potato Skins Recipes

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BUFFALO CHICKEN POTATO SKINS



Buffalo Chicken Potato Skins image

Take two popular restaurant nibbles, put them together and you'll have an unforgettable appetizer for your next holiday get-together. -Bridget O'Connor, Round Lake Beach, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 9

12 small red potatoes (about 1-1/2 pounds)
2 teaspoons canola oil
1-1/2 cups shredded cooked chicken
1/3 cup Buffalo wing sauce
1-1/2 cups shredded cheddar cheese
1-1/3 cups crumbled cooked bacon
1-1/3 cups sour cream
1 cup shredded carrots
Thinly sliced green onions

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 404mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY



Buffalo Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive

Provided by Danielle Navish

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 9

4 russet potatoes
2 tablespoons olive oil
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, softened
2 cups shredded chicken
1 packet ranch seasoning
½ cup hot sauce
chive, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
  • Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
  • Remove from oven and allow the potatoes to cool for at least 10 minutes.
  • Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
  • Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
  • Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
  • While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
  • Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
  • Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
  • Remove from oven and garnish with your favorite white dressing and chives (optional).
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams

BUFFALO CHICKEN-TOPPED POTATOES



Buffalo Chicken-Topped Potatoes image

If your favorite appetizers are cheesy potato skins and buffalo chicken wings, you'll find this recipe one to cheer about. Loaded with cheese, sour cream and onions, these hearty, stuffed potatoes get a sassy bite from mild wing sauce. -Michelle Gauer, Spicer, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

4 medium potatoes (about 1-1/2 pounds)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tablespoons buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon chili powder
1 tablespoon canola oil
2 tablespoons white vinegar
2 tablespoons butter
Additional sour cream and chopped green onions

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese. , Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder. , In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer. , Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 198mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

BUFFALO STUFFED SKINS



Buffalo Stuffed Skins image

Yield serves 4

Number Of Ingredients 18

4 large Idaho potatoes
Salt and pepper
3 tablespoons EVOO (extra-virgin olive oil), divided
1 tablespoon butter
1 1/2 to 2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
2 celery stalks, finely chopped
2 garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
2 1/2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 (15-ounce) can tomato sauce
3/4 pound blue cheese (preferably Maytag), crumbled
1 egg
1/2 cup sour cream
6 scallions sliced on bias, whites and green kept separate

Steps:

  • Preheat the oven to 350°F.
  • Place the potatoes on a rimmed baking sheet and rub them with salt, pepper, and 1 tablespoon of the EVOO. Bake for about 1 hour, until tender.
  • While the potatoes are baking, place a large pot over medium-high heat. Add 1 tablespoon of the EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5 to 6 minutes.
  • Add the carrot, onions, celery, garlic, paprika, bay leaf, and some salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.
  • Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring up to a bubble. Simmer for 8 to 10 minutes to let the flavors come together.
  • While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat. Gently scoop the potato pulp out of the skins, reserving it in a bowl.
  • To the bowl with the potato pulp, add the blue cheese, egg, sour cream, the whites of the scallions, and salt and pepper. Gently mix to combine.
  • Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.
  • To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili (be sure to discard the bay leaf). Garnish with the sliced scallion greens.

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