Just when you thought I’d covered every possible incarnation of Buffalo chicken themed food, I’ve got another one for you! We’ve already enjoyed luscious Chicken Wing Dip, a decadent Buffalo Chicken Pizza, a tasty Buffalo Chicken Sandwich, and mouthwatering Chicken Wing Lasagna. And today, we’ve got Mini Buffalo Chicken Potato Skins; the perfect bite-sized way to enjoy all the flavor of Buffalo chicken wings, without the bones!
This recipe is inspired by a recipe I ran across on another food blog, Sprinkles of Parsley. I’d originally intended to make them as part of our Super Bowl party menu. But at the last minute, our planned party turned into a quiet night on the couch.
News of the party cancellation was easily the most distressing to our three year old, who’d spent weeks telling everyone he encountered about our planned ‘Thunder Bowl’ party. We’re still not quite sure how he dreamed up this ‘Thunder Bowl’ idea or what exactly he expected to happen during this grand event…Two men enter, one man leaves. Perhaps he’d imagined that we’d harness his little brother to his shoulders in Master-Blaster style and engage in some sort of rough and tumble mischief.
Whatever he’d been thinking, he was devastated to learn of the cancellation. He couldn’t be consoled without the promise of special Thunder Bowl treats. Bust the deal, face the wheel, Mommy!! And so, Super (or Thunder) Bowl party aside, I still had to try my hand at these tempting little appetizers!
I wonder what other ways we can come up with to get our chicken wing fix…perhaps Buffalo chicken eggrolls, ravioli, or maybe even quesadillas?
Buffalo Chicken Potato Skins
- 5 pounds Baby Red Potatoes
- 1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
- 2 Tablespoons Butter, melted
- 2 cups Chicken, cooked and finely chopped
- 1/2 cup Gorgonzola, crumbled
- 1/2 cup Cheddar Cheese, shredded
- 3-4 Green Onions, sliced
- Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees. Wash and dry the potatoes. Place the potatoes on a baking sheet and bake for about 30 minutes, until fork-tender, but firm. Once they are cool enough to handle, cut each potato in half and scoop out most of the insides using a spoon or melon baller. (You can reserve the scooped potato insides for another purpose.) Brush both sides of the potato skins with a bit of olive oil and season with salt and pepper. Arrange the potatoes cut side down on the baking sheet. Bake for 5 minutes. Turn the potatoes over and bake for 5 more minutes.
Meanwhile, prepare the filling. Combine the melted butter and hot sauce. Toss the chicken in the sauce until well coated. When the potato skins have finished baking, fill each skin with the sauced chicken. Top each potato skin with a sprinkle of gorgonzola, cheddar and green onions. Bake for 5 minutes, until hot and melty.