Buffalo Chicken Potato Skins Recipe

Buffalo Chicken Potato Skins Recipe
Buffalo Chicken Potato Skins Recipe photo by Taste of Home
Publisher Photo

Buffalo Chicken Potato Skins Recipe

Be the first to add a review
Publisher Photo
Take two popular restaurant nibbles, put them together and you'll have an unforgettable appetizer for your next holiday get-together.
MAKES:
24 servings
TOTAL TIME:
Prep: 70 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 70 min. Bake: 15 min.

Ingredients

  • 12 small red potatoes (about 1-1/2 pounds)
  • 2 teaspoons canola oil
  • 1-1/2 cups refrigerated shredded chicken
  • 1/3 cup Buffalo wing sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1-1/3 cups crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 1-1/3 cups sour cream
  • 1 cup shredded carrots
  • Thinly sliced green onions

Directions

Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake 50-55 minutes or until tender.
When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use).
In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down, 15-18 minutes or until cheese is melted. Serve with sour cream, carrots and green onions. Yield: 2 dozen.
Originally published as Buffalo Chicken Potato Skins in Holiday 13x9 2016, p8

Nutritional Facts

1 filled potato skin: 122 calories, 7g fat (3g saturated fat), 17mg cholesterol, 404mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 7g protein.

  • 12 small red potatoes (about 1-1/2 pounds)
  • 2 teaspoons canola oil
  • 1-1/2 cups refrigerated shredded chicken
  • 1/3 cup Buffalo wing sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1-1/3 cups crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 1-1/3 cups sour cream
  • 1 cup shredded carrots
  • Thinly sliced green onions
  1. Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake 50-55 minutes or until tender.
  2. When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use).
  3. In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down, 15-18 minutes or until cheese is melted. Serve with sour cream, carrots and green onions. Yield: 2 dozen.
Originally published as Buffalo Chicken Potato Skins in Holiday 13x9 2016, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBuffalo Chicken Potato Skins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review