Crispy potato skins loaded with spicy buffalo chicken, melted cheeses, and fresh garnishes on a festive board.
# Components:
→ Potatoes
01 - 6 medium russet potatoes
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp black pepper
→ Buffalo Chicken
05 - 2 cups cooked, shredded chicken (rotisserie or poached)
06 - 1/3 cup Buffalo wing sauce (e.g., Frank’s RedHot)
07 - 2 tbsp unsalted butter, melted
→ Potato Skin Fillings
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup shredded Monterey Jack cheese
→ Toppings & Board Extras
10 - 1/2 cup sliced green onions
11 - 1/2 cup sour cream
12 - 1/4 cup crumbled blue cheese
13 - 1/4 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. Line a baking sheet with parchment paper.
02 - Scrub the potatoes and prick each several times with a fork. Rub evenly with olive oil, then sprinkle with salt and pepper. Place on the 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 let cool until safe to handle. Cut each potato lengthwise in half and carefully scoop out most of the flesh, leaving a 1/4-inch border intact.
06 - Arrange the potato skins cut-side up on the baking sheet and return to oven for 10 minutes to crisp.
07 - Divide the Buffalo chicken evenly among the potato skins. Top each with shredded cheddar and Monterey Jack cheeses.
08 - Bake the filled potato skins for 8 to 10 minutes until cheese is melted and bubbly.
09 - Transfer loaded potato skins to a serving platter. Garnish with sliced green onions, crumbled blue cheese, and chopped cilantro or parsley.
10 - Serve with sour cream, celery sticks, carrot sticks, and extra Buffalo sauce and dressings for dipping.
