Buffalo Chicken Potato Skins with Blue Cheese and Cheddar Cheese
  • 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
  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
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/buffalo-chicken-potato-skins-with-blue-cheese-and-cheddar-cheese/