Buffalo Chicken Potato Skins

So, I adapted this recipe from two different recipes I found on pinterest, and I will post the links at the bottom. For all my girlfriends, here is the recipe for my Buffalo Chicken Potato Skins!

As you know, I am a crockpot girl through and through so I made my buffalo chicken using the crockpot! This is how I made it. You can of course substitute fresh chicken and milder/hotter sauce. I used the frozen because it's something I always have on hand and you can put it in the pot frozen! Both of these recipes are fairly simple. The hardest part is waiting for the potatoes to be ready!

Crockpot Buffalo Chicken


8 hours on low
4 to 5 frozen boneless skinless chicken tenders
1 bottle of Texas Pete Wing Sauce
4(ish) tablespoons butter ( I used unsalted stick butter)
1 packet Hidden Valley Ranch Mix

1. Put the frozen chicken and most of the bottle of sauce into the crock pot. Top with the packet of Ranch mix.
2.Cook on low 6 to 7 hours.
3. Remove the chicken, using two forks to shred it. If it doesn't pull apart easily, it's not ready. (I did mine at 5 hours, but my chicken had thawed in the fridge over night)
4. Place shredded chicken back into pot, as well as your butter. This allows the chicken to really soak up the sauce.
5.Cook for an additional hour on low.
6. Enjoy! or begin the steps for putting it into potato skins!


Potato Skins


350 degree Oven
4 medium russet/baking potatoes
oil for brushing
2 cups (or more) of buffalo chicken
Salt and Pepper to taste
Cheddar cheese
Blue Cheese
Green onion if you want to garnish it up!
Ranch/Blue cheese dressing for dipping

1.Clean and prick potatoes, then microwave for 8 minutes or so (or with potato button).
2. Let the potatoes cool, then scoop out most of the insides. Try to leave about 1/8 inch left. Save the insides for some mashed potatoes later in the week!
3. Salt and pepper the insides to taste.
4.Brush oil over the potatoes skins and salt.
5. Place on a cookie sheet (I put down foil first....less cleaning) and bake for 10 minutes on each side at 350. (The recipe calls for 450, but 350 was perfect for me).
6. Remove potatoes and fill with chicken, then blue cheese, then cheddar cheese. Place back in oven under BROIL in order to melt the cheese. Make sure your chicken is already warm when you put your potatoes together. It will only take a few minutes for the cheese to melt.
7. Pig out!

http://mykitchenapron.blogspot.com/2011/07/crock-pot-buffalo-chicken.html
http://www.closetcooking.com/2012/02/buffalo-chicken-potato-skins.html