Buffalo Chicken Potato Skins with Blue Cheese and Cheddar Cheese

buffalor chicken 1

This is my fourth month participating in the Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker.  If you haven’t heard about the Improv Challenge, each month participants are assigned two ingredients to pair together to create a fun, new recipe. This month’s ingredients were potatoes and cheese, which instantly appealed to my husband, who would eat a pound of mashed potatoes every day if I let him he could.

Look, folks, I’m really not all that creative when it comes to creating new dishes, so I sort of panicked at first.  I couldn’t think of a thing to make with potatoes and cheese other than mashed potatoes.  Hashbrown casserole?  Cheesy scalloped potatoes?  All dishes I love, love, LOVE, but I wanted to do something a little different, you know.

And then it hit me.  Potato skins.

But not just any potato skins.  Because if you know me at all, know that I usually require some kind of protein (meat) in anything I eat.  If I don’t get enough protein, I get kind of lightheaded and shaky and dizzy and then I’m forced to shove my face full of brownies to bring my blood sugar back up.  Maybe some cookies, too.  And then I feel guilty about all of the baked goods I just ate and the fact that I don’t work out.

Not that I shouldn’t work out after eating these potato skins, mind you.

But, they do have chicken breast (lean protein), two kinds of cheese (dairy), and green onion (vegetables). So these are really practically a health food.

buffalo chicken 2

Buffalo Chicken Potato Skins with Blue Cheese and Cheddar Cheese

Ingredients

  • 4 medium potatoes (I used russet)
  • 2 cups cooked chicken, chopped (I used a deli chicken)
  • 1/2 cup Frank's Red Hot, Buffalo-style
  • 2 tablespoons butter, melted
  • salt and pepper, to taste
  • 1/4 cup each blue cheese and cheddar cheese
  • 2 green onions, sliced

Instructions

  1. Wash your potatoes and prick them a few times with a fork. Bake at 400 for about an hour, or until tender.
  2. Let your potatoes cool, then slice them in half and scoop out the middle.
  3. Brush the skins all over with oil and bake at 450 for approximately 5 minutes on each side.
  4. While your skins are crisping, mix the sauce and melted butter, then stir in the chicken.
  5. If desired, season the insides of the skins with salt and pepper, then fill with chicken mixture. Top with shredded cheeses.
  6. Place the skins under the broiler, until the cheeses just start to melt.
  7. Garnish with green onions.

adapted from Closet Cooking

http://kitchenmeetsgirl.com/buffalo-chicken-potato-skins-with-blue-cheese-and-cheddar-cheese/

Check out my previous Improv entries:

Carrot Cake Cookies with Dulce de Leche Buttercream
Lemon Cream Cupcakes with Raspberry Cheesecake Buttercream
Cranberry Muffins with Eggnog Cream

I’m linked up at The Country Cook this week!

Enjoy!

While you’re at it, check out all of these other great recipes!


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Comments

  1. Great job! I heart anything buffalo! These look like winners.

  2. yum, these sound delicious! i love buffalo anything, so i know i’d love these!

  3. Oh yes please!!! These look amazing and just like a meal the Tall boy and his stocky side kick would love to eat while throwing back a few home made beers! We just wont accuse them of being hungover the next time, when he really has the flu. A gift that just kept on giving! = )

  4. So much for not being creative! If my husband saw this, he would demand these for supper right now! Looks amazing and I’m definitely pinning this to try later. Great job!

  5. Yum! Must try!

  6. Ashley, these potato skins are fabulous! They look so delicious and I love that you added buffalo-spiced chicken and bleu cheese. My husband would flip for these! That is, if I didn’t eat them all first.

  7. oh my those look wonderful!

  8. My husband just so happened to look over my shoulder as I was reading your post. Guess what got added to next weeks dinner list? I can’t wait to try them out.

  9. Okay, just testing to see if commenting is working for me yet

    Lisa~~

  10. Guess it is! I think there was some maintenance going on which caused the problems.

  11. I’m going to echo everyone else here: the hubby would love these (me too) and they look delish!

  12. I LOVE buffalo chicken and my boyfriend basically takes his buffalo chicken intravenously so I’m pretty sure I would win the Worst Girlfriend Award Ever if I didn’t make these for him ASAP. And BTW, I am in love with your photography! The last picture of the skins with those big ol’ green onion snips… to die for! What camera are you shooting with, anywho??

  13. I can’t remember the last time I made potato skins — but these make me want to head to the kitchen right now. Great job on this challenge!

  14. Oh, those just look delicious! I made potato skins, too, but I used sweet potatoes. My husband hates sweet potatoes and so I had to eat all my potato skins on my own :( Obviously, I will have to make your healthy ones next time!

  15. Love this idea! Potatoes, buffalo chicken and blue cheese is a winning combination!

  16. Ashley….these are beautiful! Your pictures are gorgeous and so inviting…..I want to reach right through the screen and grab a couple! I LOVE potato skins….and these look amazing! : )

  17. These look really good, I could go for one right now!! I like both buffalo chicken and potato skins, so I’m sure the combination is fantastic!! I am a new follower.

  18. What a great take on potato skins! They look totally addicting! Tee-hee I get the same way if I don’t have enough protein.

  19. WOW! What a gorgeous presentation! It totally caught my eye Weekend Potluck, thank you for coming to share with us! :)
    Have a great one!
    ~Tonya from 4 little Fergusons
    http://4littlefergusons.wordpress.com/2012/03/16/banana-caramel-pinterest-pie-weekend-potluck-9/

  20. This. Is. So. Good. Looking!!! Potato skins are one of my weaknesses.

  21. Just wanted you to know that you are my personal pick at this week’s Weekend Potluck. It will post tomorrow (March 23rd) at 7 AM CST. Make sure you go grab your red featured button. :)

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