Buffalo Wild Wing Stuffed Potato Skins

Ingredients

• 6 small to medium Wisconsin baking potatoes
• 2 Tbsp. butter, softened
• sea salt
• 3 Tbsp. butter, melted
• 4 oz. cream cheese, softened
• 1/4 c. bottled ranch dressing
• 3 Tbsp. bottled hot pepper sauce
• 1/4 tsp. fresh ground black pepper\
• 1 c. cooked chicken, shredded
• cheddar cheese, shredded 
• cayenne pepper, ground

Directions

1. Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt.
2. Place potatoes in a shallow baking pan and bake at 425ºF for 50-60 minutes or until tender.
3. Allow potatoes to cool; split potatoes in half lengthwise and scoop out the insides leaving a scant 1/4” potato shell. The potato insides can be saved and used elsewhere.
4. Brush the inside of each potato half with the melted butter and sprinkle each with a pinch of salt (or to taste); set aside.
5. In a medium-size mixing bowl beat together the cream cheese, ranch dressing, hot pepper sauce and black pepper until smooth and creamy; stir in chicken.
6. Top each potato half with 2 Tbsp. of chicken mixture. Bake potatoes on the shallow baking pan 10-15 minutes or until mixture is bubbly and heated through.
7. Remove pan from oven and top potatoes with shredded cheddar cheese and sprinkle with cayenne pepper to taste.
8. Bake an additional 2-3 minutes or until cheese is melted. Serve with celery sticks and blue cheese or ranch dressing.

We featured this recipe in the October/November 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photos and recipes courtesy of the Wisconsin Potato & Vegetable Growers Association.