Buffalo Chicken Potato Skins

🧂 Ingredients

• 4 russet potatoes, scrubbed clean
• 2 cups shredded chicken

  pre-cooked, rotisserie, etc
• 1/2 cup red pepper sauce

  such as Frank’s Red Hot
• 1/4 cup cheddar cheese, shredded
• 1/4 cup blue cheese, crumbled
• cilantro, for garnish

Instructions

• 1 Preheat oven to 400 degrees F. Wash and dry off the potatoes, thoroughly. Pierce
  each potato with a fork.
• 2 Bake potatoes for 35-45 minutes (depending on size) until they are semi soft.
  Don’t cook all the way, since these potatoes will once again go back into the
  oven. Remove from oven and cool for 10 minutes.
• 3 While potatoes are cooking, combine the chicken with the hot sauce to a mixing
  bowl, and set aside. 
• 4 Once potatoes are cool, cut potato into halves. Scoop center filling from each
  half to create a “boat”. Load each boat with chicken mixture and cheddar cheese.
• 5 Place in oven under the broiler for 8-10 minutes or until edges are crispy.
  Remove from the oven, top with blue cheese crumble, and garnish with cilantro
  (if desired).Enjoy!

Nutrition Info