- 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
- Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt.
- Place potatoes in a shallow baking pan and bake at 425ºF for 50-60 minutes or until tender.
- 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.
- Brush the inside of each potato half with the melted butter and sprinkle each with a pinch of salt (or to taste); set aside.
- 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.
- 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.
- Remove pan from oven and top potatoes with shredded cheddar cheese and sprinkle with cayenne pepper to taste.
- 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.
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