Buffalo Chicken Potato Skins
Not sure who'll win the Superbowl this Sunday, but we can definitely say that buffalo chicken takes home the prize in our eyes. This is a great way to make everyone happy—spicy bites for some, crispy bites for others. Everybody wins!
Makes 10 appetizer-sized servings
What you need
8 jalapenos, halved and seeds and ribs removed with a spoon
3 russet potatoes, scrubbed
4 tablespoons Tessemae’s Lemon Garlic
8 jalapenos, halved and seeds and ribs removed with a spoon
4 cups cooked, shredded chicken
½ cup Tessemae’s Mild or Hot Buffalo
Coarse salt and freshly ground black pepper
Tessemae’s Creamy Ranch, for drizzling
What you do
- Heat oven to 425. Place jalapeno halves on a rimmed baking sheet. Rub potatoes with 1 tablespoon of the Lemon Garlic and prick all over with a fork. Bake jalapenos and potatoes (placed directly on oven rack) for about 40 minutes or until tender.
- Meanwhile, gently toss together chicken, Buffalo sauce and salt and pepper to taste.
- Remove potatoes from oven and quarter lengthwise, let cool 5 minutes, then scoop out most of flesh (reserve for another use), leaving ¼-inch of potato flesh.
- Increase oven heat to 475 degrees and set a rimmed baking sheet inside oven. Brush exterior of potato skins with remaining 3 tablespoons Lemon Garlic. Roast potatoes, skin-side down, on preheated baking sheet until crisp, about 15 minutes.
- Remove potato shells from oven and fill them and jalapenos with buffalo chicken mixture. Return to oven for 5 minutes or until heated through. Drizzle with Creamy Ranch before serving.