Buffalo Chicken Potato Skins (Edit recipe)

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These Buffalo Chicken Potato Skins are smaller in size but pack so much delicious flavor into a hand held, tasty bite. They are gluten free with a dairy free option.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

7

Serves: 24

Ingredients

12 whole Yellow Potatoes
1 lb Pasture-raised Chicken Breasts - US Wellness Meats
0.75 cup Hot Sauce - Frank's RedHot
0.5 tsp Garlic Powder
1 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate
1 Tbsp Butter, Salted, dairy free if needed
0.75 cups Colby Jack Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the potatoes. Preheat the oven to 425° and line a sheet tray with parchment paper. Poke a hole in each potato and bake for 40-50 min, until fork tender. This will ultimately depend of the size of the potatoes. Let cool 15 minutes, slice in half the long way and gently scoop some of the potato out, leaving some intact as well as the skin. Spray with coconut oil or avocado oil and bake again, face up, for 5 minutes. This creates a sturdy base for the chicken.
Cook the chicken. Add the chicken, red hot, water, garlic powder, and ranch seasoning to the Instant Pot. Secure lid, close valve and cook for 8 minutes. Manual release the pressure, remove the lid, add the butter and stir the mixture. Hit the "sauté" button and cook until chicken is shredded and sauce is reduced, about 10 minutes. Add in more Red Hot if desired, I added about 2 more tablespoons for a little extra flavor and heat.
Reduce the oven to 375°. Add a scoop of chicken to each potato, gently pressing it in to make sure it's full. There may be a little chicken left over if your potatoes are on the smaller side. Top with cheese and bake for 20 minutes. Serve warm.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	120
Fat:	4 g
Carbohydrates:	13 g
Protein:	7 g
Cholesterol:	21 g
Sodium:	354 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.