Wisconsin Potato and Vegetable Growers Association

Buffalo Wild Wing Stuffed Potato Skins

Posted September 16th, 2014

Buffalo Wild Wing Stuffed Potato Skins
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Servings Prep Time
12 1 hour
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
12 1 hour
Cook Time Passive Time
15 minutes 1 hour
Buffalo Wild Wing Stuffed Potato Skins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 1 hour
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
12 1 hour
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Servings:
Units:
Instructions
  1. Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt.
  2. Place potatoes on a shallow baking pan and bake in a 425 degree oven for 50-60 minutes or until tender.
  3. Allow potatoes to cool; split potatoes in half lengthwise and scoop out the insides leaving a scant 1/4” potato shell. The potato insides can be saved and used elsewhere.
  4. Brush the inside of each potato half with the melted butter and sprinkle each with a pinch of salt (or to taste); set aside.
  5. In a medium size mixing bowl beat together the cream cheese, ranch dressing, hot pepper sauce and black pepper until smooth and creamy; stir in chicken.
  6. Top each potato half with 2 tablespoons of chicken mixture.
  7. Bake potatoes on the shallow baking pan 10-15 minutes or until mixture is bubbly and heated through.
  8. Remove pan from oven and top potatoes with shredded cheddar cheese and sprinkle with cayenne pepper to taste.
  9. Bake an additional 2-3 minutes or until cheese is melted.
  10. Serve with celery sticks and bleu cheese or ranch dressing.
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