WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Buffalo Chicken Potato Skins

12 oz. boneless, skinless chicken breast
1 cup water
4 medium russet potatoes (about 6 oz. each)
3 Tbsp. hot pepper sauce (like Frank’s, not Tabasco)
1/4 cup non-fat milk
1/4 cup reduced-fat sour cream
1 Tbsp. margarine
1/4 cup crumbled blue cheese
2 green onions
2 medium tomatoes
4 celery stalks

Center oven rack and preheat oven to 425 degrees. Place chicken in a sauté pan, add water, and cover. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using two forks, one in each hand. While the chicken is simmering, prepare remaining ingredients: Wash potatoes and slit each one lengthwise about 1-inch deep. Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes. Let cool slightly. Slice each potato in half length-wise, scoop out potato, leaving a 1/4-inch shell. In a bowl, mash potato together with hot pepper sauce, sour cream, margarine, and milk. Fold in blue cheese and shredded chicken. Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking). Place filled potato skins on a 9-x13-inch baking sheet and bake about 15–20 minutes until tops are golden brown. Dice tomatoes and green onions. Cut celery stalks into four-inch sticks. To serve, top potatoes with onions and tomatoes. Serve celery sticks on the side for scooping potato contents.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News