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.
CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, oil, shredded chicken breasts, cheddar cheese, cream cheese, spinach, salt, pepper
Provided by Camille Bergerson
Categories Appetizers
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ªC).
- Debone, remove skin, and shred rotisserie chicken.
- Brush potatoes with oil and sprinkle with salt and pepper.
- With a fork, poke several sets of holes on the front and back of the potato.
- Bake for 40-45 minutes or until inside is cooked.
- Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
- In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
- Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
- Bake for 15 minutes, or until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS
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
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
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