Buffalo Chicken Potato Skins

Name: Buffalo Chicken Potato Skins
Prep time: 30 min
Cook time: 60 min
Total time: 30 min
Yield: 4
Ingredients: russet potatoes; chicken breasts; franks hot sauce; mayo; shredded sharp cheddar; diced green onions; diced tomatoes; salt; pepper

30 mins prepServes 4

These Buffalo Chicken Potato Skins are a perfect Sunday game day appetizer! They involve a bit more time to prepare but are worth every minute. You can bake the potatoes the night before to save time. If you prefer milder flavors, replace buffalo sauce with mild BBQ sauce.

4 servings

What you need

1 pepper

2 tbsp mayo

1 salt

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Instructions

1: Scrub potatoes, rub with oil, salt & pepper; poke holes with a fork & bake for 1 hour at 400°F.

2: Cook chicken in the Instant Pot with 1 cup broth for 10 minutes + 10 minutes natural release.

3: Dice chicken & toss with Franks hot sauce, mayo, salt & pepper.

4: Let potatoes cool, slice in half lengthwise & scoop out inside, leaving about a quarter of an inch in place.

5: Rub with a little oil & bake empty skins for 10 minutes.

6: Stuff skins with chicken, sprinkle with cheese & return to bake for another 10 minutes.

7: Remove & top with diced green onion & tomatoes; serve with Greek yogurt or sour cream.

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Buffalo Chicken Potato Skins

What you need

Instructions

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