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I barely caught a picture of these Buffalo Chicken Potato Skins before the family devoured them. Oh my! They’re delicious and so easy to throw together.
Try them for an upcoming football game or family game night.
We used feta cheese because we like the flavor for so many dishes. Feel free to use bleu cheese if that’s what suits your fancy.
We also used sour cream. You might enjoy substituting ranch dressing or bleu cheese dressing to suit your tastes.
You could garnish with carrot strips and olives, too. Whatever suits your tastes.
The crispiness of the potato skins is essential. To achieve this you have to bake the potatoes directly on your oven racks. No coating or poking or oiling. Just bake them directly on the rack and they’ll be crispy on the outside and perfectly cooked.
The potatoes I used were pretty small and they worked perfectly for eating by hand. If you’re using larger potatoes you’ll definitely need to bake them longer. You might also split them into four skins instead of two by slicing them in half like normal, scooping out the meat, and then cutting those “boats” into half again.
When you scoop out the potato, please don’t waste it. We use cooked potato to thicken soups, stews, and chilis. Just stir it in when the dish is almost done.
You could also use baked potato “meat” for making mashed potatoes, potato salad, and potato soup! Yum!
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