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Title: Buffalo Chicken Potato Skins
Categories: Potatoes, Poultry, Cheese, Pork, Dairy
Yield: 24 servings

12 sm Red potatoes
2 ts Oil
1 1/2 c Shredded cooked chicken
1/3 c Buffalo wing sauce
1 1/2 c Shredded Cheddar cheese
1 1/3 c Crumbled cooked bacon
1 1/3 c Sour cream
1 c Shredded carrots
Thin sliced green onions

Set oven @ 400ºF/205ºC.

Scrub potatoes; pierce several times with a fork. Rub
potatoes with oil. Place in a 13" X 9" baking pan. Bake
until tender, 50-55 minutes.

When cool enough to handle, cut each potato crosswise in
half. Scoop out pulp, leaving 1/8-in.-thick shells (save
removed pulp for another use).

In a large bowl, combine chicken and Buffalo sauce.
Spoon chicken mixture into potatoes. Top with cheese and
bacon. Return potatoes to baking pan. Bake, skin side
down 15-18 minutes, or until cheese is melted. Serve
with sour cream, carrots and green onions.

Bridget O'Connor, Round Lake Beach, Illinois

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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