Buffalo Chicken Potato Skins

Servings: 4

Total time: 1 hour 20 minutes

INGREDIENTS

4 small russet potatoes
1 tablespoon extra virgin olive oil
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon black pepper
1½ cups cooked shredded chicken
¼ cup buffalo wing sauce, plus more for garnish
1 cup shredded Monterey Jack cheese
½ cup blue cheese crumbles
¼ cup ranch dressing, plus more for dipping
Chopped green onions, for garnish

DIRECTIONS

Preheat oven to 400°F. Scrub potatoes clean, prick each potato a few times with a fork, and place directly on oven rack. Bake until fork-tender, about 45-50 minutes.
Remove potatoes and let cool slightly until handleable. Slice in half lengthwise and scoop out centers, leaving about ¼-inch of potato around edges.
Brush potato halves inside and out with oil. Season with kosher salt and pepper, and place skin-side-down onto a parchment-lined baking sheet.
Bake until crisp, about 10 minutes.
Meanwhile combine chicken and buffalo wing sauce in a medium bowl until evenly coated.
Fill each potato skin evenly with the buffalo chicken, then top with shredded Monterey Jack cheese.
Bake until cheese is melted and bubbling, about 8-10 minutes. Remove from oven and sprinkle with blue cheese crumbles. Drizzle with ranch dressing and additional buffalo sauce. Garnish with green onions and serve.