Buffalo Stuffed Skins Recipes

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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-STUFFED SKINS



Buffalo-Stuffed Skins image

Buffalo-Stuffed Skins

Provided by The Rachael Ray Staff

Number Of Ingredients 27

4 large Idaho potatoes
Salt and pepper
3 tablespoon EVOO Extra Virgin Olive Oil
divided
1 tablespoons butter
1 1/2 to 2 pounds all-white ground chicken breast
1 large carrot
peeled and finely chopped
1 large onion
chopped
2 ribs celery
finely chopped
2 cloves garlic
chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 1/2 cups chicken stock
1/4 to 1/2 cup hot sauce
depending on how hot you like it
1 15-ounce can tomato sauce
3/4 pound blue cheese (recommended type Maytag Blue)
crumbled
1 egg
1/2 cup sour cream
6 scallions sliced on bias
whites and green parts kept separate

Steps:

  • Preheat oven to 350F
  • Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO
  • Pop them into the preheated oven and bake for about 1 hour, until tender
  • While the potatoes are cooking, place a large pot over medium-high heat
  • Add 1 turn of the pan of EVOO and the butter
  • Once the butter has melted and the pot is hot, add the ground chicken
  • Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes
  • Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf, some salt and pepper
  • Cook, stirring frequently, for about 3-4 minutes
  • Add the chicken stock and scrape up any brown bits on the bottom of the pot
  • Add the hot sauce and tomato sauce, and bring up to a bubble
  • Simmer for 8-10 minutes to let the flavors come together
  • While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat
  • Gently scoop out the potato pulp out of the skins, reserving it in a bowl
  • To the bowl with the potato pulp, add the blue cheese, egg, sour cream, salt, pepper and the whites of the scallions
  • Gently mix to combine
  • Fill the hollowed-out potato skins with the potato mixture
  • Place them into the oven for 10 minutes, until nice and hot
  • To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili
  • Garnish with the sliced green scallions

BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY



Buffalo Chicken Stuffed Shells Recipe by Tasty image

Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce

Provided by Catie Sorrano

Categories     Dinner

Yield 8 servings

Number Of Ingredients 8

1 box jumbo pasta shell
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blue cheese, optional
3 cups chicken breast, cooked, shredded, or cubes
1 packet McCormick's original Buffalo wing seasoning
1 package cream cheese
1 tablespoon hot sauce, if desired on top on shells

Steps:

  • Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
  • In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
  • Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
  • Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.

Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams

BUFFALO CHICKEN STUFFED SHELLS



Buffalo Chicken Stuffed Shells image

Fan of Buffalo wings? Then you'll love this family friendly twist stuffed in jumbo pasta shells and covered with cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

18 jumbo pasta shells
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup part-skim ricotta cheese
1 egg, slightly beaten
3 cups diced cooked chicken breast
1/2 cup shredded reduced-fat mozzarella cheese (2 oz)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1/2 cup quartered grape tomatoes
2 tablespoons chopped green onions (2 medium)
1/4 cup blue cheese crumbles

Steps:

  • Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
  • Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
  • Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
  • Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
  • Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

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

BUFFALO STUFFED SKINS



Buffalo Stuffed Skins image

Yield serves 4

Number Of Ingredients 18

4 large Idaho potatoes
Salt and pepper
3 tablespoons EVOO (extra-virgin olive oil), divided
1 tablespoon butter
1 1/2 to 2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
2 celery stalks, finely chopped
2 garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
2 1/2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 (15-ounce) can tomato sauce
3/4 pound blue cheese (preferably Maytag), crumbled
1 egg
1/2 cup sour cream
6 scallions sliced on bias, whites and green kept separate

Steps:

  • Preheat the oven to 350°F.
  • Place the potatoes on a rimmed baking sheet and rub them with salt, pepper, and 1 tablespoon of the EVOO. Bake for about 1 hour, until tender.
  • While the potatoes are baking, place a large pot over medium-high heat. Add 1 tablespoon of the EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5 to 6 minutes.
  • Add the carrot, onions, celery, garlic, paprika, bay leaf, and some salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.
  • Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring up to a bubble. Simmer for 8 to 10 minutes to let the flavors come together.
  • While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat. Gently scoop the potato pulp out of the skins, reserving it in a bowl.
  • To the bowl with the potato pulp, add the blue cheese, egg, sour cream, the whites of the scallions, and salt and pepper. Gently mix to combine.
  • Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.
  • To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili (be sure to discard the bay leaf). Garnish with the sliced scallion greens.

STUFFED POTATO SKINS



Stuffed Potato Skins image

If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.

Provided by Karen ~~.,.~~

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

2 medium russet potatoes
½ medium sweet onion, roughly chopped
½ cup shredded sharp Cheddar cheese, divided
¼ cup sour cream
1 tablespoon minced garlic
salt and ground black pepper to taste
2 tablespoons seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
  • Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
  • Bake in the preheated oven until tender, about 1 hour.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g

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.

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From pinterest.co.uk


BUFFALO CHICKEN STUFFED SHELLS - BOWL OF DELICIOUS
2017-08-24 In a large bowl, mix together chicken, ricotta cheese, 1/2 of the pepper jack cheese, 1/2 of the blue cheese crumbles, celery, egg, and 3/4 cup of the hot sauce/butter mixture. Spread 1/4 cup of the hot sauce on the bottom of a large baking pan / casserole dish. Stuff the shells with the chicken mixture and place in the prepared baking pan.
From bowlofdelicious.com


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