Buffalo chicken dishes seem to be all the rage right now. Maybe because they are delicious. :) We had these this week and thought they were yummy! Add some carrot and celery sticks, and you've got a complete meal.
Buffalo Chicken Stuffed Potatoes
{Adapted from Food Network Magazine}
- 4 russet potatoes, scrubbed and dried
- 1 T butter
- 1/4 cup sour cream
- 1/4 cup celery leaves, chopped
- 1/4 tsp garlic powder
- Salt & pepper, to taste
- 1/2 lb. chicken tenders, cooked and cubed
- 1/4 cup buffalo sauce
- 1/2 cup cheese, shredded (cheddar, monterey jack or bleu)
- Sour cream or ranch/bleu cheese dressing (optional)
Directions:
1. Preheat the oven to 400 degrees.
2. Wrap the potatoes in foil and bake directly on the oven rack for one hour or until tender. (Wait until they are done and then let them cool a little before you start the next step.)
3. In a medium bowl, combine butter, sour cream, celery leaves, garlic powder, salt and pepper.
4. In a separate small bowl, toss chicken with buffalo sauce until well-coated.
5. When potatoes are cool enough to handle (or use an OveGlove!), cut a thin slice off the top and discard. Scoop the flesh out with a small spoon, leaving enough on the sides to hold the skin up, and place in the bowl with the sour cream mixture.
6. Mash potatoes and sour cream mixture until well-blended. Add more sour cream if necessary to make it smooth.
7. Add buffalo chicken and any remaining sauce into the potato mixture. Stir well to combine. Taste and re-season if necessary.
8. Spoon filling into potato skins and top each with cheese.
9. Place potatoes on a rimmed baking sheet and place back in the hot oven until heated through. Broil to brown the cheese.
Top with sour cream or dressing and serve with carrots and celery!
