Sunday, February 3, 2013

Buffalo Chicken Potato Skins

It's been a long and crazy week so I'm going to keep things short and sweet. But it is time for my weekly Sunday recipe post, and it just so happens to be Super Bowl Sunday. I can't let Super Bowl Sunday just slip by unnoticed. I didn't have a party, but no matter how hard you try, it's simply impossible to watch the big game without craving some hot and greasy finger foods. I guess tradition is just tradition, and all that. Luckily (or maybe not?), I've been on Pinterest a lot lately, and I discovered several great recipes. Really, what is it about Pinterest? I'm on a 5 out of 5 streak here. The recipes have been easy and delicious! And that's basically how it works for this one too. I can't take credit for the recipe, so you'll find the link below.

Buffalo Chicken Potato Skins
6 medium baking potatoes, scrubbed clean
3 tbsp butter, melted
Salt and pepper, to taste
2 cups cooked chicken, diced
½ cup hot sauce (such as Frank's Red Hot)
2 tablespoons butter, melted
1 cup cheddar cheese, shredded
½ cup bleu cheese, crumbled (optional)
2 green onions, sliced
¼ cup bleu cheese dressing

These are the ingredients as I tweaked them to make it a little bit more paleo/primal-friendly. Minor changes, really. You can find the actual recipe here at Closet Cooking. I did make more potatoes because I wanted extras for lunch (also great for a party). I used melted butter instead of oil to brush the skins, and I salted and peppered before the second cooking step because I felt it would stick to the butter better. If the buffalo sauce is too mild, add more hot sauce; if it is too spicy, add more butter. I cut the chicken into small cubes because I prefer a chunky texture over the shreds. I tried the bleu cheese on some skins and kept other skins with just cheddar. I think the bleu cheese overpowers the skins and you loose some of the heat. Personally, I would skip the actual bleu cheese crumbles and just use a dip, but experiment and find what works for you. I did skip the green onions; I like them in stir frys, and that's about it! Overall, fantastic dish! And it's a perfect finger food for a party!