Buffalo Chicken Potato Skins
Ingredients:
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 ounces cream cheese, softened
Directions:
- Preheat oven to 400º F.
- Wash the potatoes and dry them completely.
- Pierce the potatoes in several spots with a fork.
- Place the potatoes on a baking sheet and bake for 60-70 minutes or until the insides are soft.
- Remove the potatoes from the oven and cool for at least 10 minutes.
- Cut the potatoes in half lengthwise and scoop out the flesh leaving a thin border of flesh on the skin. You will not need the flesh for these potato skins. You can save them for another use.
- Brush the insides of the potatoes skins with olive oil. Place the skins back on the baking sheet and bake for 10 minutes.
- Remove the baking sheet from the oven and carefully flip the potato skins over and bake for 5 minutes.
- While the potatoes are baking, in a large bowl stir together 1/2 cup cheddar cheese, mozzarella cheese, cream cheese, shredded chicken, ranch seasoning and hot sauce, until well mixed.
- Fill the potato skins evenly with the chicken mixture.
- Top each potato skin with the remaining 1 cup cheddar cheese.
- Bake for 15 minutes or until the cheese has melted and is starting to brown.
- Remove the baking sheet from the oven and top the potato skins with green onions, if desired.
Notes:
You can use 6 small potatoes instead of 4 medium.
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Nutrition Facts |
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Serves: 4 |
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Amount Per Serving |
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Calories 716 |
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Total Fat |
41.7g |
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Saturated Fat |
19g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
2.5g |
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Trans Fat |
0.3g |
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Cholesterol |
196.2mg |
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Sodium |
1,760.7mg |
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Potassium |
49.4mg |
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Total Carbohydrates |
29.5g |
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Dietary Fiber |
2.4g |
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Sugars |
3.2g |
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Protein |
63.7g |
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Vitamin A 26.85% Vitamin C 8.1% |
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Calcium 20.1% Iron 19.48% |
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*Nutritional information will vary depending on the brands you use. |
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