- 6 small to medium russet potatoes
- 2 tablespoons butter, softened
- Sea salt
- 3 tablespoons butter, melted
- Cream cheese (4 oz), softened
- 1/4 cup bottled ranch dressing
- 3 tablespoons bottled hot pepper sauce
- 1 cup cooked chicken, shredded
- Shredded Cheddar cheese
- Cayenne pepper, ground
- Celery sticks with blue cheese or ranch dressing
Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle liberally with salt. Place potatoes on a shallow baking pan and bake in a 425º oven 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-inch 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 and hot pepper sauce until smooth and creamy; stir in chicken. Top each potato half with 2 tablespoons 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 desired amount of shredded cheddar cheese and sprinkle with a pinch 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.
This Buffalo Wild Wing Stuffed Potato Skins recipe won third place in the Wisconsin Potato and Vegetable Growers Association Spud Bowl 2010 contest. It was entered by Dawn Onuffer.