Tuesday, October 21, 2014

Buffalo Chicken Potato Skins



What is it about buffalo wing sauce?  It makes everything better--chicken, shrimp, cauliflower, pizza and yes, potato skins.  I swear you could slather it on shoe leather and everyone would attempt to eat it.

Appetizers have always been one of my favorite food groups.  Honestly, the only thing I love more than appetizers is steak.  And soup on a chilly day.  Or anything hot off the grill.  I have a lot of favorites.  I'm allowed.  I make my own food rules.

I was perusing Pinterest the other day and saw a pin for Philly Cheese Steak Potato Skins and then I drooled.  Potato skins have become a super versatile dish.  I've made them with barbecue chicken, pulled pork and now, buffalo style chicken.  Yum-o.

Years ago I got into the habit of buying split chicken breasts when they're on sale, throwing them in the crock pot (ok, I don't really throw.  Gently place is more accurate), shredding it and freezing in one cup portions.  It's a rare occasion when you can't find bags of chicken in my freezer.  As an added bonus I use the bones to make homemade broth which I also freeze.  Have I ever mentioned that I love saving money?

Don't have a stock pile of shredded chicken on hand?  No worries.  You could use leftover rotisserie chicken or in a pinch, canned chicken.  I would just recommend rinsing it first.


Buffalo Chicken Potato Skins

5 potatoes, baked and cooled*
1 cup chicken, cooked and shredded
3/4 cup Franks Hot Sauce
2 tablespoons butter 
1 tablespoon brown sugar
1 to 1 1/2 cups shredded cheddar cheese
Green onions

In a small saucepan bring butter, hot sauce and brown sugar to a slow boil over medium heat. Add chicken to the sauce pan. Continue to cook over low heat for about five to ten minutes. Remove from heat. 

Meanwhile, slice potatoes in half length wise, being careful to not rip the skin.  With a spoon, scoop out the center of the potato leaving a well in the center. 

Place potatoes on a foil lined baking sheet. Place some shredded cheese in each potato--about a tablespoon for each half. Next, spoon in the buffalo chicken into each potato skin. Cover each potato half with shredded cheese. 

Place baking sheet in a preheated 400 degree oven until cheese is gooey and melty--about 10 minutes. Enjoy!!

*I coat my potatoes in olive oil and salt the skin.  Bake in a 375 degree oven for 45 minutes to an hour. Until they are fork tender.  Delish!