Buffalo Chicken Potato Skins with Blue Cheese and Cheddar Cheese
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.
- 4 medium potatoes (I used russet)
- 2 cups cooked chicken, chopped (I used a deli chicken)
- ½ cup Frank's Red Hot, Buffalo-style
- 2 tablespoons butter, melted
- salt and pepper, to taste
- ¼ cup each blue cheese and cheddar cheese
- 2 green onions, sliced
- Wash your potatoes and prick them a few times with a fork. Bake at 400 for about an hour, or until tender.
- Let your potatoes cool, then slice them in half and scoop out the middle.
- Brush the skins all over with oil and bake at 450 for approximately 5 minutes on each side.
- While your skins are crisping, mix the sauce and melted butter, then stir in the chicken.
- If desired, season the insides of the skins with salt and pepper, then fill with chicken mixture. Top with shredded cheeses.
- Place the skins under the broiler, until the cheeses just start to melt.
- Garnish with green onions.
Check out my previous Improv entries:
I’m linked up at The Country Cook this week!
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