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
- 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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/buffalo-chicken-potato-skins-with-blue-cheese-and-cheddar-cheese/
3.5.3251