Buffalo Stuffed Skins Recipes

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY

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!

BUFFALO-STUFFED SKINS

Steps:

• Preheat oven to 350F
• Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO
• Pop them into the preheated oven and bake for about 1 hour, until tender
• While the potatoes are cooking, place a large pot over medium-high heat
• Add 1 turn of the pan of 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 in to small pieces, about 5-6 minutes
• Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf, some salt and pepper
• Cook, stirring frequently, for about 3-4 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 8-10 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 out 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, salt, pepper and the whites of the scallions
• 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
• Garnish with the sliced green scallions

BUFFALO STUFFED SKINS

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.