If you have been following me for some time, you already understand that I’m a huge fan of potato skins, even so much that I created a site dedicated to my potato skin recipes called bakedpotatoskins.com. Yep, I love them. Â There is something to be said about the simplicity and comfort of a potato skin, and the beauty is that you can come up with lots of creations. Â This is yet another creation. The buffalo chicken potato skin.
Let me say that I am a fan of Frank’s RedHot sauce, chicken, and blue cheese. Those few ingredients are amazing when combined into a bite, and as I am one to typically not go out and order buffalo chicken at a restaurant, I have no problem making buffalo chicken at home. The spice and tanginess is just awesome and when placed into a potato skin, well, you get that nice potato addition.
Let’s get started.
Ingredients:
- 8 oz sour cream
- 4 oz Blue cheese, crumbled
- 1/2 lemon, zest only
- 1/2 tsp garlic salt
- Generous pinch of cracked black pepper
- 1/4 milk, optional
- 6 whole russet potatoes, cleaned
- 4 tbsp unsalted butter
- 5 chicken tenders
- 1 cup of all purpose flour
- 3 eggs, beaten
- 1 cup yellow corn meal
- 1 1/2 cup Canola oil
- 1/2 tbsp salt
- 1 rib of celery, thinly sliced
- 1/2 cup of Frank’s RedHot Sauce
- 2 tbsp unsalted butter
Begin by preheating your oven to 400 degrees. 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 cool for about 15 minutes.
Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
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 to a mixing bowl, and with a fork, crumble and mix into a nice sauce. Cover, and store in the refrigerator. This sauce can be made the day before as well.
Next, add the flour to a plate, the eggs to a bowl, and the corn meal to another plate.
Take a chicken tender and roll it in the flour. Shake off any access flour, then roll it into the egg mixture. Then roll it in the corn meal and set it on a plate. Repeat with remaining chicken tenders.
Next, melt your butter in the microwave. 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 them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
Remove them from the oven and prepare everything for the next step.
Next, add the canola oil to a large, non stick skillet and bring it up to a medium high heat until it reaches about 350 degrees.
Add in the breaded chicken strips and cook for about 4 minutes per side, and once cooked remove them from the oil and place on a paper lined plate to drain any access oil.
Add the Frank’s RedHot sauce and butter to a sauce pot and bring that up to medium heat and cook until the butter is melted. Give that a good stir.
Chop up the chicken, and add this to a bowl. Add in the Frank’s RedHot sauce and give that a good stir.
Add the chicken to the potato skins, and place back into a 400 degree 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 RedHot sauce over the top, and dig in.
The end result is everything you would expect with great buffalo chicken, except it is nestled in a potato skin. It’s the best of both world’s. You get great buffalo chicken and think of eating that with some french fries. 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!
Buffalo Chicken Potato Skins
Ingredients
- 8 oz sour cream
- 4 oz Blue cheese crumbled
- 1/2 lemon zest only
- 1/2 tsp garlic salt
- Generous pinch of cracked black pepper
- 1/4 milk optional
- 6 whole russet potatoes cleaned
- 4 tbsp unsalted butter
- 5 chicken tenders
- 1 cup of all purpose flour
- 3 eggs beaten
- 1 cup yellow corn meal
- 1 1/2 cup Canola oil
- 1/2 tbsp salt
- 1 rib of celery thinly sliced
- 1/2 cup of Frank's RedHot Sauce
- 2 tbsp unsalted butter
Instructions
- Begin by preheating your oven to 400 degrees. 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 cool for about 15 minutes.
- Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
- 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 to a mixing bowl, and with a fork, crumble and mix into a nice sauce. Cover, and store in the refrigerator. This sauce can be made the day before as well.
- Next, add the flour to a plate, the eggs to a bowl, and the corn meal to another plate.
- Take a chicken tender and roll it in the flour. Shake off any access flour, then roll it into the egg mixture. Then roll it in the corn meal and set it on a plate. Repeat with remaining chicken tenders.
- Next, melt your butter in the microwave. 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 them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
- Remove them from the oven and prepare everything for the next step.
- Next, add the canola oil to a large, non stick skillet and bring it up to a medium high heat until it reaches about 350 degrees.
- Add in the breaded chicken strips and cook for about 4 minutes per side, and once cooked remove them from the oil and place on a paper lined plate to drain any access oil.
- Add the Frank's RedHot sauce and butter to a sauce pot and bring that up to medium heat and cook until the butter is melted. Give that a good stir.
- Chop up the chicken, and add this to a bowl. Add in the Frank's RedHot sauce and give that a good stir.
- Add the chicken to the potato skins, and place back into a 400 degree 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 RedHot sauce over the top, and dig in.