Crispy potato skins loaded with spicy chicken, melted cheese, and fresh toppings for festive gatherings.
# What You Need:
→ Potatoes
01 - 6 medium russet potatoes
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Buffalo Chicken
05 - 2 cups cooked, shredded chicken (rotisserie or poached)
06 - ⅓ cup Buffalo wing sauce (e.g., Frank’s RedHot)
07 - 2 tablespoons unsalted butter, melted
→ Potato Skin Fillings
08 - 1 cup shredded cheddar cheese
09 - ½ cup shredded Monterey Jack cheese
→ Toppings & Board Extras
10 - ½ cup sliced green onions
11 - ½ cup sour cream
12 - ¼ cup crumbled blue cheese
13 - ¼ cup chopped fresh cilantro or parsley
14 - Celery sticks (for serving)
15 - Carrot sticks (for serving)
16 - Extra Buffalo sauce and ranch or blue cheese dressing (optional, for dipping)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub potatoes and prick several times with a fork. Rub with olive oil and season with kosher salt and black pepper. Place on the prepared baking sheet.
03 - Bake the potatoes for 50 to 60 minutes until tender when pierced with a fork.
04 - While potatoes bake, toss shredded chicken with Buffalo wing sauce and melted butter. Set aside.
05 - Remove potatoes from oven and cool until manageable. Slice each potato lengthwise and carefully scoop out most of the flesh, leaving about a ¼-inch border.
06 - Arrange potato skins cut side up on the baking sheet and bake for 10 minutes until crisp.
07 - Distribute Buffalo chicken evenly inside each potato skin, then top with shredded cheddar and Monterey Jack cheeses.
08 - Return potato skins to the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Transfer loaded potato skins to a large serving platter. Sprinkle with green onions, crumbled blue cheese, and chopped cilantro or parsley. Serve immediately with sour cream, celery sticks, carrot sticks, and optional extra sauces.
