Print

Buffalo Chicken Potato Skins with Greek Yogurt Ranch

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

  1. Preheat your oven to 350 degrees
  2. Scrub your russet potatoes under cold water for a few seconds and dry off completely with paper towels
  3. 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
  4. Using your hands, rub the oil, salt, and pepper onto the potatoes until they are all evenly coated
  5. Using a fork, poke holes all over the potatoes so the moisture can release while they are baking
  6. 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)
  7. Bake for one hour
  8. The potatoes should be fork tender when you take them out
  9. Remove the potatoes to a cooling rack and let sit until they are cool enough to handle
  10. While your potatoes are cooling, start on your buffalo chicken
  11. 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)
  12. Heat a medium pot over medium low/medium heat and add your cream cheese and buffalo sauce
  13. Let this mixture melt together, whisking frequently, until it forms a uniform sauce
  14. While that is happening, thinly slice two stalks of celery
  15. Set your sauce aside once it is melted together
  16. Turn your oven broiler on
  17. Cut your potatoes in half and carefully scoop out the center, leaving enough potato to still give the skin some structure
  18. Brush on some vegetable oil onto each potato skin, just enough to moisten it
  19. Sprinkle some salt and pepper into each potato skin
  20. 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!)
  21. While your potatoes are in the oven, make your Greek yogurt ranch
  22. 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
  23. Taste your dressing and add any extra ranch powder that you think it needs
  24. Once your potatoes are ready, take them out of the oven and spoon equal portions of buffalo chicken into each skin
  25. Sprinkle some celery onto each potato skin and drizzle with some of your Greek yogurt ranch

Find it online: https://www.thegarlicdiaries.com/buffalo-chicken-potato-skins-greek-yogurt-ranch/