Potato Skins with Buffalo Chicken
1 batch Buffalo Chicken Dip
4 medium russet potatoes, washed and scrubbed
½ cup cheddar cheese, shredded
2 green onions, sliced thin
1) Preheat your oven to 400 degrees. With a fork, stab your potatoes three or four times so it doesn’t explode. Bake for one hour
2) After the hour, take the potatoes out of the oven and let them cool down. Turn your oven up to 450 degrees. Scoop out all but about ⅛ of the potato guts so that you have just the skin and that small amount of potato left. (Save the leftover potatoes for a recipe I’ll post tomorrow)
3) Brush your potato skin with extra virgin olive oil and bake in the oven for 10 minutes
4) Take out the baked potato skins and fill them with your buffalo chicken dip and top with a sprinkle of cheddar cheese on top
5) Broil for a few minutes until the cheese has melted. Top with green onions