Buffalo Chicken Potato Skins


  • 5 lbs baby red potatoes
  • 1/2 cup Frank’s Red Hot Sauce (my personal favorite)
  • 2 tbsp butter, melted
  • 2 cups chicken, cooked and finely chopped
  • 1/2 cup gorgonzola, crumbled
  • 1/2 cup cheddar, shredded
  • 3-4 green onions, sliced
  • olive oil
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Wash and dry potatoes and place on a baking sheet and bake for 30 minutes, until fork-tender, but firm.
  3. Once cool, cut each potato in half and scoop out most of the insides, which can be reserved for another purpose – like mashed potatoes!
  4. Brush both sides of potato skins with olive oil and season with salt and pepper.
  5. Arrange potatoes cut side down on baking sheet and bake for 5 minutes.
  6. Turn potatoes over and bake for 5 more minutes.
  7. Prepare filling during 30 minute stint in oven.
  8. Combine melted butter and hot sauce.
  9. Toss chicken in sauce until well-coated.
  10. When potato skins have finished baking, fill each with sauced chicken.
  11. Top each potato with sprinkle of gorgonzola, cheddar and green onions.
  12. Bake for 5 minutes, until hot and melty.

Courtesy of Gourmand Mom


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: