Buffalo Chicken Potato Skins

I apologize now if you're not a fan of anything buffalo style, I can't help it, our family just loves it. Even the kids, as long as the sauce isn't too spicy, they'll eat it right up. I'm calling these potato skins, but I suppose they almost look like a twice baked potato of some sort.

I think they're a great appetizer, side dish, heck even a light lunch or dinner. You could probably sneak more veggies in there but I like the hot wing/potato combination just fine.  If buffalo sauce isn't your thing, try substituting barbecue. Of course you'd want to eliminate the ranch dressing as well.  I bet barbecue would taste just as good too!

I know football season is a bit ways away right now, but I'm thinking these would be a great addition to your spread.  Don't you agree?

Buffalo Chicken Potato Skins

Ingredients:
8 medium sized potatoes
2 boneless, skinless chicken breasts, cooked and shredded
1/2 cup grated cheddar cheese
1/4 cup ranch dressing
1/2 - 3/4 cup hot wing sauce {I prefer Cookie's brand}
Lawry's and black pepper, to taste
green onion, for topping

Directions:
Scrub potatoes well and place onto a baking sheet. Bake in the oven at 400 degrees for 45-60 minutes. Remove from oven, slice in half and scoop out the potatoes. Add half to a large bowl and save the other half for another use, such as mashed potatoes.

Combine the shredded chicken, cheese, ranch, hot wing sauce, Lawry's and pepper with the potatoes. Sort of mash the potatoes with the serving spoon as you're mixing everything together well. You'll want the mixture a little chunky.

Using a spoon, scoop the mixture back into the potato skins. Sprinkle with diced green onion if desired.

If preparing right away, put back into the oven at 400 degrees for 10-15 minutes. Just until skins are crispy.

For freezing: do not bake, place baking sheet into the freezer for 1-2 hours or until frozen. Remove from freezer and wrap each potato individually in saran wrap. Then place potatoes into a large freezer bag, make sure to label with contents and date. When ready to use; let thaw and bake in the oven for 15-20 minutes or until warmed through.