Buffalo Chicken Potato Skins with Greek Yogurt Ranch
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 30 mins
- Yield: 6 large potato skins 1x
Ingredients
Scale
- 3 russet potatoes
- Vegetable oil
- 1/2 cup Frank’s Buffalo Sauce
- 8 oz cream cheese
- 2 cups diced chicken
- 2 stalks of celery
- 1/4 cup Greek yogurt
- A few splashes of 2% milk
- 1 1/2 teaspoons dry ranch dressing mix
Instructions
- Preheat your oven to 350 degrees
- Scrub your russet potatoes under cold water for a few seconds and dry off completely with paper towels
- Place the potatoes in a bowl and drizzle on one tablespoon of vegetable oil, 1/2 tablespoon of salt, and 1/4 tablespoon of pepper
- Using your hands, rub the oil, salt, and pepper onto the potatoes until they are all evenly coated
- Using a fork, poke holes all over the potatoes so the moisture can release while they are baking
- Place them directly on the center grate of your oven (you might want to place a baking sheet on the grate beneath the potatoes to avoid any mess)
- Bake for one hour
- The potatoes should be fork tender when you take them out
- Remove the potatoes to a cooling rack and let sit until they are cool enough to handle
- While your potatoes are cooling, start on your buffalo chicken
- Dice up 2 cups of chicken (you can use left over roast chicken, rotisserie chicken, or anything else as long as it is two cups when diced)
- Heat a medium pot over medium low/medium heat and add your cream cheese and buffalo sauce
- Let this mixture melt together, whisking frequently, until it forms a uniform sauce
- While that is happening, thinly slice two stalks of celery
- Set your sauce aside once it is melted together
- Turn your oven broiler on
- Cut your potatoes in half and carefully scoop out the center, leaving enough potato to still give the skin some structure
- Brush on some vegetable oil onto each potato skin, just enough to moisten it
- Sprinkle some salt and pepper into each potato skin
- Place the potato skins on a baking sheet and place under the broiler for about 5-7 minutes, or until the edges are golden brown (watch them carefully!)
- While your potatoes are in the oven, make your Greek yogurt ranch
- Stir together 1/4 cup Greek yogurt, a few splashes of 2% milk, and 1 1/2 teaspoons dry ranch dressing mix until it comes together
- Taste your dressing and add any extra ranch powder that you think it needs
- Once your potatoes are ready, take them out of the oven and spoon equal portions of buffalo chicken into each skin
- Sprinkle some celery onto each potato skin and drizzle with some of your Greek yogurt ranch