Buffalo Chicken Potato Skins

1. 1

   Preheat oven to 400 degrees

2. 2

   Thoroughly wash/scrub potatoes and allow them to dry. Pierce them with a fork all over.

3. 3

   Bake potatoes on a wire rack for 60-70 minutes, or until a fork easily slides into the flesh.

4. 4

   Remove from oven and allow the potatoes to cool for at least 10 minutes.

5. 5

   Cut the potatoes in half, and with a spoon, gently scoop out the flesh of the potatoes, down to about 1/4 of an inch away from the skin.

6. 6

   Brush the insides and skins of the potatoes with the olive oil. Place the skins cut-side down on the baking sheet, and bake for another 10 minutes. Remove the skins from the oven, flip them over (skin-side down) and return to the oven for another 5 minutes. Remove from oven and decrease the temperature to 375 degrees.

7. 7

   While the potatoes are baking, mix the cream cheese, ranch dressing, hot sauce, and sharp cheddar together in a bowl. Gently fold in the chicken breast. Set aside.

8. 8

   Fill each potato skin with the buffalo chicken mixture, and then top with a sprinkling of the reserved sharp cheddar cheese.

9. 9

   Bake the potato skins once more, for about 25 minutes. Remove from oven and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.