The Pioneer Woman Tasty Kitchen
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Buffalo Chicken Potato Skins

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Level: Easy

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Description

A spicy, tangy, and ever so delicious classic potato skin turned into a Buffalo chicken bite. Life just got better.

Ingredients

  • FOR THE BLUE CHEESE SAUCE:
  • 8 ounces, weight Sour Cream
  • 4 ounces, weight Blue Cheese, Crumbled
  • ½ whole Lemon, Zested
  • ½ teaspoons Garlic Salt
  • 1 pinch Cracked Black Pepper
  • ¼ cups Milk (optional)
  • FOR THE POTATO SKINS:
  • 6 whole Russet Potatoes, Cleaned
  • 1 cup All-purpose Flour
  • 3 whole Eggs
  • 1 cup Yellow Corn Meal
  • 5 whole Chicken Tenders
  • 4 Tablespoons Unsalted Butter
  • 1-½ cup Canola Oil
  • ½ Tablespoons Salt
  • ½ cups Franks RedHot Sauce
  • 2 Tablespoons Unsalted Butter
  • 1 whole Rib Of Celery, Sliced Thinly

Preparation

Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let them cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and cut lengthwise, into three segments for each potato. So you are making three long slices. Each potato will yield two skins, right? Discard the middle slice or use it for breakfast the following morning. Or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes. So in the end you will have 12 potato skins plus that middle section that you are going to use for something else! Set the skins aside.

Make the blue cheese sauce. Now this sauce makes quiet a bit, so if you do not want to make this much, feel free to cut the recipe in half. Otherwise, make it and use it as a spread for sandwiches or crackers. Combine the sour cream, blue cheese, lemon zest, garlic salt, black pepper, and milk in a mixing bowl. Mix the ingredients with a fork, crumbling the blue cheese as you go. Mix it into a nice sauce. Cover, and store in the refrigerator. This sauce can be made the day before as well.

Next, make the chicken. Add the flour to a plate. Add the eggs into a bowl and beat them. Add the cornmeal onto another plate.

Take a chicken tender and roll it in the flour. Shake off any excess flour, then roll it in the egg mixture. Then roll it in the cornmeal and set it on a plate. Repeat with remaining chicken tenders.

Next, melt 4 tablespoons of butter in the microwave, heating for 30-60 seconds or until melted.

Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place the skins under the broiler for 8-10 minutes or until the insides get a bit crispy from the melted butter. Remove them from the oven and prepare everything for the next step. Turn the oven down to 400 F when you pull the skins out of the oven.

Next, add the canola oil into a large, non stick skillet and bring it up to a medium high heat until it reaches about 350 F.

Add in the breaded chicken strips and cook for about 4 minutes per side. Once cooked remove them from the oil and place on a paper lined plate to drain any excess oil.

Add the Frank’s Red Hot sauce and 2 tablespoons butter to a saucepan and bring that up to medium heat and cook until the butter is melted. Give that a good stir then remove from heat.

Chop up the chicken and add this to a bowl. Add in the Frank’s Red Hot sauce and give that a good stir.

Add the chicken to the top of the potato skins, and place back into a 400 F oven for about 5 minutes to heat everything through.

Remove the skins from the oven, and finish assembling them.

Drizzle a generous amount of the blue cheese dressing on top of the chicken, and garnish with the thinly sliced celery. Feel free to drizzle any remaining Frank’s Red Hot sauce over the top, and dig in.

The end result is everything you would expect with great Buffalo chicken, except it is nestled into a potato skin. It’s the best of both worlds. These potato skins were awesome. The spice along with the blue cheese sauce, well, let’s just say you’ll love them. I hope you enjoy!

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