Buffalo Chicken Potato Skins
Ingredients
- 6 russet potatoes
- 2 chicken breasts
- 1/2 cup Frank's hot sauce
- 2 tbsp mayo
- 1 cup shredded sharp cheddar
- 1/3 cup diced green onions
- Diced tomatoes (optional)
- Salt & pepper
Preparation
Scrub potatoes, rub with oil, salt & pepper; poke holes with a fork & bake for 1 hour at 400°F (200°C).
Cook chicken (Instant Pot: 10 mins + 10 mins natural release with 1 cup broth).
Dice chicken & toss with Frank's hot sauce, mayo, salt & pepper.
Let potatoes cool, slice in half lengthwise & scoop out inside, leaving about a quarter of an inch in place.
Rub with a little oil & bake empty skins for 10 mins.
Stuff skins with chicken, sprinkle with cheese & return to bake for another 10 mins.
Remove & top with diced green onion & tomatoes; serve with Greek yogurt or sour cream.