Best Buffalo Stuffed Skins Recipes

Buffalo Chicken Stuffed Potato Skins image

Provided by @MakeItYours

Number Of Ingredients 9

9 large potatoes (baked)
⅔ cup Frank's Red Hot Sauce (Buffalo flavor)
⅔ cup blue cheese dressing
2 cups chicken (cooked)
1-2 tbsp chives
salt and pepper
½-3/4 cup crumbled blue cheese
¾ cup shredded cheddar cheese
green onions

Steps:

Heat your oven to 400°F and lightly coat your potatoes in olive oil, salt and pepper. Bake them for 40-50+ minutes, until a fork can easily be inserted.
Set the potatoes aside to cool. Once cool, slice the potatoes in half and scoop out the insides until you have a nice little shell.
Place the potato insides in a large bowl, add in your Frank's Red Hot Sauce, blue cheese dressing, chicken, chives and salt/pepper. Mash up until well combined.
Scoop your Buffalo Chicken mix into the potato skins, top with crumbled blue cheese, followed by the cheddar cheese and dress with green onions.
Bake at 350°F until the cheese is nicely melted.

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.