Buffalo Chicken Stuffed Potato Skins Recipes

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BUFFALO CHICKEN POTATO SKINS



Buffalo Chicken Potato Skins image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., 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.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 404mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY



Buffalo Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive

Provided by Danielle Navish

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 9

4 russet potatoes
2 tablespoons olive oil
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, softened
2 cups shredded chicken
1 packet ranch seasoning
½ cup hot sauce
chive, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
  • Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
  • Remove from oven and allow the potatoes to cool for at least 10 minutes.
  • Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
  • Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
  • Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
  • While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
  • Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
  • Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
  • Remove from oven and garnish with your favorite white dressing and chives (optional).
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS



Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders image

A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!

Provided by Mommy Diva

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

4 baking potatoes, scrubbed clean to eat
3 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
salt & freshly ground black pepper
1/4-1/2 cup milk
1/2 cup blue cheese, crumbles
5 scallions, white and green parts, chopped
salt & freshly ground black pepper
2 lbs chicken tenders, cut into bite-size pieces
3 large garlic cloves, chopped
1/4-1/2 cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
4 tablespoons butter
carrot sticks
celery rib
sour cream (to garnish) (optional)

Steps:

  • Preheat oven 400°F.
  • Place the potatoes on a baking sheet and drizzle with some EVOO.
  • Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
  • Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
  • Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
  • Mix in the blue cheese and scallions and season with salt and pepper.
  • Stir to combine everything but try to avoid mashing up the cheese too much.
  • Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
  • Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
  • Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
  • To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
  • Serve a dollop of sour cream if desired, and carrots and celery alongside.
  • Enjoy!

Nutrition Facts : Calories 649.3, Fat 33.2, SaturatedFat 13.5, Cholesterol 190.6, Sodium 989.4, Carbohydrate 31, Fiber 3, Sugar 1.9, Protein 55.5

BUFFALO CHICKEN STUFFED SHELLS



Buffalo Chicken Stuffed Shells image

This is a hit for football Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping.

Provided by kaid711

Categories     Appetizers and Snacks     Spicy

Time 3h40m

Yield 6

Number Of Ingredients 8

1 pound ground chicken
¼ cup butter
1 cup cayenne pepper sauce (such as Frank's® RedHot®)
1 (16 ounce) container whipped ricotta cheese
cooking spray
1 (16 ounce) package jumbo pasta shells
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  • Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  • Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  • Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

Nutrition Facts : Calories 698 calories, Carbohydrate 62.8 g, Cholesterol 126.3 mg, Fat 29 g, Fiber 2.5 g, Protein 44.4 g, SaturatedFat 18.2 g, Sodium 1452.5 mg, Sugar 2.7 g

BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY



Buffalo Chicken Potato Skin Nachos Recipe by Tasty image

Fill in

Provided by Tikeyah Whittle

Categories     Appetizers

Time 2h20m

Yield 4 servings

Number Of Ingredients 24

4 small russet potatoes, (about 3-4 inches long and 2 inches wide), scrubbed
2 tablespoons canola oil, divided
2 teaspoons kosher salt, divided, plus more to taste
½ stick unsalted butter, melted
¼ teaspoon freshly ground black pepper, plus more to taste
½ cup Frank's RedHot® Buffalo Wings Sauce
⅓ cup unsalted butter
½ teaspoon McCormick® cayenne pepper
1 ½ teaspoons distilled white vinegar
2 chicken breasts, boneless, skinless
1 teaspoon McCormick® Garlic Powder
½ cup chicken broth
1 ½ cups shredded mexican cheese blend, divided
2 roma tomatoes
½ red onion, diced
1 jalapeño, seeded and minced
1 clove garlic, minced
3 tablespoons fresh cilantro, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
lime, juiced
1 cup guacamole
¼ cup blue cheese dressing
fresh cilantro, roughly chopped

Steps:

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Place the potatoes on the prepared baking sheet. Pierce all over with a fork. Rub with 1 tablespoon canola oil and season with 1 teaspoon salt.
  • Bake the potatoes for 60-70 minutes, until they are soft enough to gently squeeze with an oven mitt. Remove the potatoes from the oven and let sit for 15-20 minutes, until cool enough to handle.
  • Cut the potatoes in half lengthwise and scoop out the insides, leaving a ⅛-inch-thick border of potato flesh around the edges. Cut each piece in half again lengthwise and once more crosswise to create 2-inch-long triangles.
  • Arrange the potato triangles skin-side-up in a single layer on the baking sheet and brush with the melted butter. Flip skin-side-down and brush the insides with melted butter, then season with salt and ¼ teaspoon black pepper.
  • Bake for 12-15 minutes, until the insides are golden brown. Flip the potatoes skin-side-up again and bake for 8-10 minutes more, until the skins are crispy.
  • In a medium microwave-safe bowl, combine the buffalo sauce and butter. Microwave for 30-60 seconds, until the butter is melted. Whisk well to combine. Add the cayenne and white vinegar and whisk to combine.
  • Season the chicken breasts on both sides with 1 teaspoon salt, pepper to taste, and the garlic powder.
  • Heat the remaining tablespoon of canola oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook without moving until browned, 4-5 minutes. Flip the chicken and cook for another 3-4 minutes, until browned on the other side. Pour in the chicken broth, reduce the heat to medium-low, cover, and cook for 10-12 minutes more, or until the chicken is tender and cooked through.
  • Transfer the chicken to a medium bowl and shred with an electric hand mixer on medium-low speed, 1-2 minutes. (Alternatively, use 2 forks to shred the chicken.) Add the buffalo sauce and ½ cup shredded Mexican cheese and mix to combine.
  • Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice and stir to combine.
  • Set the broiler to high.
  • Arrange the potato wedges around the edges and over the bottom of an 8-inch cast-iron skillet. Top with the buffalo chicken and sprinkle the remaining 1 cup shredded Mexican cheese on top.
  • Broil the nachos for 2-3 minutes, until the cheese is melted and bubbling.
  • Top the nachos with guacamole, the pico de gallo, blue cheese dressing, and cilantro. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 71 grams, Fat 56 grams, Fiber 8 grams, Protein 37 grams, Sugar 8 grams

BUFFALO CHICKEN-TOPPED POTATOES



Buffalo Chicken-Topped Potatoes image

If your favorite appetizers are cheesy potato skins and buffalo chicken wings, you'll find this recipe one to cheer about. Loaded with cheese, sour cream and onions, these hearty, stuffed potatoes get a sassy bite from mild wing sauce. -Michelle Gauer, Spicer, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

4 medium potatoes (about 1-1/2 pounds)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tablespoons buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon chili powder
1 tablespoon canola oil
2 tablespoons white vinegar
2 tablespoons butter
Additional sour cream and chopped green onions

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese. , Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder. , In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer. , Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 198mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

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Place onto the baking sheet and bake for 45 minutes. Cool potatoes at room temperature for at least 15 minutes. Stir together buffalo sauce, melted butter, mayonnaise and garlic powder in a medium mixing bowl. Add chicken and stir well to coat. Slice potatoes in half lengthwise and scoop or flesh using a spoon.
From mealpreponfleek.com


CHEESY BUFFALO CHICKEN POTATO SKINS - NUTMEG NANNY
2013-12-24 Broccoli Cheese Potato Skins 2. Homemade Garlic Knots 3. Mexican Tinga Tostadas 4. Cheesy Buffalo Chicken Potato Skins 5. Stuffed Cheesy Garlic Bread 6. Bacon and Blue Cheese Fries 7. Homemade Kettle Chips w/ Onion […]
From nutmegnanny.com


AMAZING BUFFALO CHICKEN POTATO SKINS | DELICIOUS AND EASY RECIPES
2016-02-10 In a frying pan, heat the butter over medium heat. Add the chicken and cook until done. Stir in the hot sauce into the chicken and remove from heat. Cut potatoes in half and scoop out the fleshy meat. Set aside for another use. In the potato skins, spoon about a tablespoon of sour cream and spread slightly.
From laurengreutman.com


BUFFALO TURKEY CHILI-STUFFED BAKED POTATO SKINS | RECIPE - RACHAEL …
Raise oven temp to 450°F. Halve potatoes and scoop out the potatoe leaving a half-inch layer on the skins. (Reserve the insides of potatoes to make hash brown cakes the next day.) Spray cut side of skins with cooking spray, season with salt and pepper, and roast to crisp. Meanwhile, heat oil in a chili pot or Dutch oven over medium-high heat.
From rachaelrayshow.com


BUFFALO CHICKEN POTATO SKINS RECIPE - RECIPES.NET
2022-03-25 Cut potatoes in half horizontally. Scoop out potatoes leaving about a ¼-inch thick wall, skins will weigh about 1 ounce each. Heat oven to 450 degrees F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake for 10 minutes. Remove from the oven, add 2 tablespoons of chicken ...
From recipes.net


» BUFFALO WILD WING STUFFED POTATO SKINS - WISCONSIN POTATOES
Instructions. Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt. Place potatoes on a shallow baking pan and bake in a 425 degree oven for 50-60 minutes or until tender. Allow potatoes to cool; split potatoes in half lengthwise and scoop out the insides leaving a scant 1/4” potato shell.
From eatwisconsinpotatoes.com


BUFFALO CHICKEN STUFFED SKINS - PERFORMANCE FOODSERVICE
Heat Buffalo Chicken Dip in steamer or water bath for 30 minutes or until product reaches 140°F for 15 seconds. Heat 5 potato skins (see operational heating instructions) and hold hot. Per Order Preparation: Place 1 oz. of Buffalo Chicken Dip in each potato skin. Sprinkle 1/2 oz. of shredded mozzarella cheese over Buffalo Chicken Dip.
From performancefoodservice.com


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