Blazin’ Buffalo Potato Skins

Buffalo wings, hot wings and such are all the rage these days. While it’s a matter of opinion how the they got their start, buffalo or hot wings are one of the most popular bar foods and appetizers in the U.S.

Typically, classic buffalo-style chicken wings are coated  in a sauce composed of a vinegar-based cayenne pepper hot sauce and butter. They then are dipped in a dressing such as ranch or blue cheese.

Here’s another take on the food, using potatoes instead of chicken. These Blazin’ Buffalo Potato Skins will certainly bring the heat and are sure to be a hit at any holiday party.

Blazin’ Buffalo Potato Skins
3 pounds. small russet potatoes
Olive oil cooking spray
1 cup shredded reduced-fat or regular Monterey Jack cheese
1 cup shredded rotisserie chicken
¼ cup buffalo wing sauce
½ cup crushed Blue Diamond Sea Salt Nut Chips
1/3 cup chopped Blue Diamond Blazin’ Buffalo Wing Almonds
¼ cup sliced green onion tops
½ cup light sour cream
Preheat oven to 450 degrees and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife. Place in a large microwave-safe bowl; cover and microwave on high for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly. Cut in half and scoop out potato leaving a ¼-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp. Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with nut chips and almonds and bake for 5 minutes more. Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.
Yield: Serves 6 to 8 as appetizer.

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