Potato skins. A bar food favorite! Buffalo chicken. Best flavor of chicken. Let’s mix them, ok?!
I live alone and didn’t want to eat these for 18 days. Therefor, I only made 4 skins, you can easily double, triple, quadruple (etc.) this recipe for your serving needs.
Buffalo Chicken Ranch Potato Skins
2 Baked Potatoes
1 Cup Cooked Shredded Chicken
1/2 Cup Frank’s Hot Sauce
2 Tablespoons Ranch* (additional for garnish)
1. Cut your potatoes in half and scoop out the middles. (I saved it for mashed potatoes later in the week)
2. Put empty skins back in oven on 400 degrees for 7-10 minutes to crisp up a little.
3. Mix together warm chicken, hot sauce, and ranch.
4. Stuff inside your skins with 1/4 of the mixture each. Garnish with whatever you’d like… chives, ranch, cheese, bacon, e.) all of the above.
*To make some dairy free ranch, I mixed 1 Cup of Tofutti Sour Cream with 2 Tablespoons of a homemade ranch seasoning.
Homemade Ranch Seasoning
1 Tablespoon Parsley
1 Tablespoon Dill Weed
2 Teaspoons Dried Onions
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Dried Chives
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
I mix these spices together and keep in a glass jar then add it to EVERYTHING. Because, ranch makes life better!