Buffalo Chicken Potato Skins

Prep Time: 15

Cook Time: 1 30

Total Time: 2

Servings: Servings

Two of my favorite game day appetizers smashed together! Crispy baked potato skins filled with buffalo chicken and cheese and baked until bubbly.

Preheat oven to 400˚F. Drizzle potatoes with olive oil and season with salt. Bake potatoes for 60-75 minutes until very tender and crispy on the outside. Remove and let cool slightly.
Meanwhile, making the chicken filling. Add butter to a medium pot over medium heat. Once melted, add chicken and shred apart as it cooks.
When chicken is cooked, add hot sauce and continue to cook over low heat until sauce is soaked into shredded chicken. Remove and let cool slightly.
When potatoes are cool, cut in half and carefully hollow out the potatoes, leaving some potato so the skins aren't too thin. Cut each half in half again, so each potato yields four skins.
Brush potato skins with a little olive oil or butter (or spray them with avocado oil) and return to oven to crisp up for 10 minutes.
Remove potato skins and top with a sprinkle of cheese, a few tablespoons of buffalo chicken filling, and more cheese. Return to the oven for a final 10 minute bake.
Serve potato skins while warm, garnished with chives and blue cheese dressing.