Description
Crispy potato skins filled with spicy shredded buffalo chicken, melted cheddar cheese, and topped with fresh carrots, celery, and blue cheese dressing. Perfect for game day or party appetizers.
Ingredients
6 medium russet or Idaho potatoes
Cooking spray
Salt
Black pepper
12 ounces boneless skinless chicken breast or chicken tenderloins
1 celery rib
1 garlic clove
16 ounces low-sodium chicken broth
1/3 cup hot cayenne pepper sauce
12 tablespoons shredded cheddar cheese
1/2 cup carrots, cut into thin 2-inch matchsticks
1 large celery rib, cut into thin 2-inch matchsticks
1/4 cup blue cheese dressing
Instructions
1. Place the chicken breast, celery rib, garlic, and chicken broth in a slow cooker. Ensure the liquid covers the chicken and add water if needed. Cook on high for 4 hours or low for 6 hours.
2. Remove the chicken and reserve 1/2 cup of the cooking broth. Discard remaining liquid. Shred the chicken with two forks.
3. Return the chicken to the slow cooker with the reserved broth and cayenne pepper sauce. Cook on high for another 30 minutes.
4. Pierce potatoes with a fork and microwave each for about 5 minutes until tender. Allow to cool slightly.
5. Slice potatoes in half lengthwise and scoop out most of the interior, leaving about 1/4 inch attached to the skin.
6. Preheat oven to 450°F. Spray both sides of potato skins with cooking spray and season with salt and pepper.
7. Bake skins for 10 minutes until crisp.
8. Remove from oven and fill each with about 2 tablespoons of buffalo chicken and 1 tablespoon cheddar cheese.
9. Return to oven for about 5 minutes until cheese melts.
10. Drizzle with blue cheese dressing and top with carrot and celery matchsticks before serving.
Notes
Use russet potatoes for the crispiest skins.
Chicken filling can be made ahead and refrigerated.
Serve immediately after baking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Appetizers & Snacks
- Method: Slow Cooker and Oven
- Cuisine: American