Bite size loaded potato skins, stuffed with a creamy and spicy buffalo chicken filling.
Servings: 1dozen +
1lbYukon Gold potatoes
1Cchicken breastcooked and shredded
1/2tspground black pepper
3ozPHILADELPHIA Cream Cheesesoftened
1/4CFranks RedHot Buffalo Wing sauce
1/4Cblue cheese crumbles
1/2CMonterey Jack cheeseshredded
Preheat oven to 400°F. Lightly grease a baking sheet with olive oil.
In a large bowl, toss potatoes with olive oil, coating well. Transfer to prepared baking sheet. Bake for 40 minutes or until fork tender.
Remove potatoes from baking sheet, allowing them to rest until cool enough to handle.
Increase oven temperature to 425°F.
Meanwhile, in a medium bowl, combine shredded chicken with salt, pepper, celery and cream cheese. Stir with a wooden spoon or combine with your hands. Mix in buffalo sauce, coating mixture completely. Finally stir in blue cheese crumbles. Set aside.
With a sharp knife, carefully slice off the top of each potato. Hollow out potatoes with a melon baller or small spoon, being careful to not rip through the potatoes edge. Fill with buffalo chicken mixture and sprinkle with Monterey Jack cheese.
Bake for an additional 10 minutes or until potatoes are heated through and cheese is fully melted. Garnish with a sprinkle of ground black pepper and chopped green onions.