BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY
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
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
BUFFALO CHICKEN POTATO SKINS
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
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 POTATO SKINS
This is from Woman's Day. We had these for dinner tonight and thought they were very good. Be sure to dip them in the dressing -- it makes the recipe in our opinion. Next time I would double the hot pepper sauce but then we really like spicy. The recipe easily halves for two.
Provided by happynana
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Have a rimmed baking sheet ready.
- Pierce potatoes in 3 or 4 places with a fork. Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool.
- When baked and removed, increase oven temperature to 450 degrees,.
- When cool enough to handle, cut each potato into quarters.
- With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell. Reserve pulp for another use (I made mashed potatoes).
- Place skin side down on ungreased rimmed baking sheet.
- Mix butter, hot sauce, salt, garlic and onion powder in a small bowl.
- Brush evenly on potatoes.
- Bake 15 minutes or until browned at edges and crisp.
- Serve with dressing for dipping.
HOMEMADE POTATO SKINS
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"
Provided by Brooke
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g
BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY
Fill in
Provided by Tikeyah Whittle
Categories Appetizers
Time 2h20m
Yield 4 servings
Number Of Ingredients 24
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 POTATO SKINS
I found this recipe in a recent Women's Day Magazine. I was looking for something to make for the Superbowl.... (GO PATS!) I add some shredded cheese ontop during the last 5 minutes of baking.
Provided by Janet W
Categories Potato
Time 6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350F Pierce potatoes in 2 or 3 places with a fork.
- Bake directly on middle oven rack 45-55 minutes until tender when pierced.
- Increase oven temperature to 450°F Have a rimmed baking sheet ready.
- When cool enough to handle, cut potatoes lenghtwise in quarters.
- With a spoon, scoop pulp from skins leaving a 1/2 in think shell (reserve pulp for another use).
- Place skin side down on ungreased baking sheet.
- Mix butter, hot sauce, salt and onion powder in small bowl.
- Brush evenly on potatoes.
- Bake 15 minutes or until browned at edges and crisp.
- Serve with blue cheese dressing for dipping.
Nutrition Facts : Calories 170.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 430.3, Carbohydrate 27.6, Fiber 2.5, Sugar 1.3, Protein 2.6
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