Buffalo Chicken Potato Skins
Ingredients
- Buffalo Chicken Potato Skins
- 3 large baked potatoes cooled and quartered
- 1 1/2 c. cooked shredded chicken (I used rotisserie)
- 1/3 c. sour cream
- 3 oz. cream cheese softened
- 3 Tbsp. hot sauce I used Frank's Red Hot
- 1/2 c. shredded cheddar cheese
- 1/8 to 1/4 c. crumbled blue cheese enough to sprinkle a little on top of each
Instructions
- Scoop out inside of each potato wedge. Place wedges on a large, lightly greased baking sheet.
- In a small bowl, combine chicken, sour cream, cream cheese, and hot sauce and mix thoroughly.
- Divide mixture evenly among potato skins.
- Bake at 350 degrees 10 minutes.
- Remove wedges from oven; sprinkle each with 2 tsp. shredded cheddar cheese and top with a sprinkle of blue cheese.
- Bake an additional 2-3 minutes or until cheese is melted.