Buffalo Chicken Potato Skins

I was all set to follow another Skinny Taste recipe, but my confidence got the best of me and I branched out. (I tend to do this a lot with cooking, sometimes it turns out great… and sometimes not. Once I tried a recipe from Pinterest about making Pad Thai using Ramen, peanut butter, and Sriracha sauce. It was a complete disaster.) Anyway, if you want to try out the recipe that inspired me, click here. I started out with every intention of following this recipe, but that quickly got nixed because I realized the chicken was supposed to have been cooked in the crock pot for umpteen hours, and I was doing this on the fly, soooo, ain’t nobody got time f’dat! I really did have to do this one on my own. Here we go!

Buffalo Chicken Potato Skins

The Stuff:

  • 4 small chicken breast fillets
  • Cumin, Cajun seasoning, salt and pepper (for seasoning the breasts)
  • shredded cheese (I used the triple cheddar with cream cheese package from Kraft… delish! I love cheddar!)
  • Buffalo sauce (We had some left over from some previous dishes, so I wanted to use it, which is why I was looking for something Buffalo-style)
  • fresh cilantro (I am really questioning the addition of the cilantro. You’ll see why later.)
  • 1 clove garlic, finely chopped
  • 1/2 onion, finely chopped
  • bleu cheese crumbles
  • 4 tbsp whipping cream

The Process

  • Poke 3 potatoes with a fork and pop them in either the oven for 45 minutes at 400 or into the microwave for 5 minutes per potato. (Really doesn’t matter which one you want to do, just depends on time.) When they’re done, bring them out and let them cool before handling them again.
  • While the potatoes are cooling, season your chicken breasts with the salt, pepper, Cajun seasoning (It brings more depth to the heat of the buffalo sauce), and cumin. Saute them in a lightly oiled pan on medium heat for about 3-4 minutes on each side. I did two breasts at a time, so it took about 15-17 minutes. Set aside. Buffalo Chicken Potato Skins
  • In the food processor, I blended up the onion, garlic, and cilantro. Then I sautéed that a little bit, because Bear doesn’t like “crunchy” veggies, so I wanted the onions to be soft. You can certainly skip this step. The onion is pretty soft after being chopped so finely in the food processor anyway.
  • Shred the chicken into smaller chunks and add to the food processor, with the buffalo sauce and the onion/garlic mixture. Let it process until it’s the consistency of a thick chicken salad. I added the Buffalo sauce as I went so I could make sure it didn’t get runny.
  • By now, you’re potatoes should have cooled down. Slice them in half long ways and leave about a 1/4 inch potato meat on the skins. (Save the potatoes for later. I’m thinking I’ll make mashed potatoes tonight with the left overs. Yum!) Place them on a baking sheet and make sure you’re oven is set to about 400, if you didn’t already cook the potatoes in there.
  • Add the mixture to the little potato boats you’ve just created in heaping spoonfuls. There should be just enough for 6. Top with the cheddar cheese mixture.  Then they go in the oven for about 15-20 minutes. Just long enough to get them hot again and melt all that delicious cheese!

Buffalo Chicken Potato Skins     Buffalo Chicken Potato Skins

  • While the potatoes are crisping and melting and filling your kitchen with the glorious smell of calories, get the bleu cheese sauce ready. I told Bear we had bleu cheese crumbles we could use, but he, of course, voiced his want for a sauce, rather than crumbles, so I got to work. I threw what was left of our bleu cheese crumbles into a sauce pan and added a splash of whipping cream to give it that creamy texture. I had to really stir this bad boy for the right consistency. (Just keep an eye on it, and you’ll be fine!)
  • When the potatoes come out, top with a spoonful or so of bleu cheese sauce on each and you’re set!

Buffalo Chicken Potato Skins     Buffalo Chicken Potato Skins

So, there it is! I found this dish to be pretty easy, and incredibly filling. I thought the flavors were really interesting. Seasoning the chicken, I would say, is pretty key. No one wants bland chicken, right? So, I was glad I thought to use the Cajun seasoning because it really added a little something extra. The addition of the cilantro, however, might have been a mistake. I found the flavors different, but in a good way. Bear just found them “different.” Womp, womp. The unfortunate part is this: he doesn’t know what flavor was in it that he didn’t enjoy, so I don’t know what to leave out or add more of next time. My guess? It was the cilantro. It’s a powerful herb, so only a minimal amount is needed. Knowing this, I used a VERY minimal amount. I’m thinking the cilantro can be sprinkled on top next time, rather than mixed into the chicken. Needless to say, we have about 5 leftover that I suppose I’ll eat for lunch for the next week or so. If you try this dish, let me know what works for you. I’d really love to make it again because I think it would be phenomenal for a party app! Good luck!

 

 

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2 thoughts on “Buffalo Chicken Potato Skins

    • Claire says:

      I brought the left overs to my office and sold them to raise money for a food drive. All 4 buyers wanted the recipe…. So, I would definitely recommend it. Let me know how it turns out!

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