Buffalo Chicken Potato Skins

Name: Buffalo Chicken Potato Skins
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 2 dozen.
Ingredients: 12 small red potatoes (about 1-1/2 pounds); 2 teaspoons canola oil; 1-1/2 cups shredded cooked chicken; 1/3 cup Buffalo wing sauce; 1-1/2 cups shredded cheddar cheese; 1-1/3 cups crumbled cooked bacon; 1-1/3 cups sour cream; 1 cup shredded carrots; Thinly sliced green onions

Take two popular restaurant nibbles, put them together and you'll have an unforgettable appetizer for your next holiday get-together. —Bridget O'Connor, Round Lake Beach, Illinois

Ingredients

12 small red potatoes (about 1-1/2 pounds)
2 teaspoons canola oil
1-1/2 cups shredded cooked chicken
1/3 cup Buffalo wing sauce
1-1/2 cups shredded cheddar cheese
1-1/3 cups crumbled cooked 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.