Potato Skins with Buffalo Chicken

조리법

1. 1

   Center oven rack and preheat oven to 425 °F.

2. 2

   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.

3. 3

   While chicken is simmering, wash and scrub potatoes with a clean vegetable brush under running water and slit each one lengthwise about 1-inch deep.

4. 4

   Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes. Let cool slightly.

5. 5

   Slice each potato in half length-wise, scoop out potato, leaving a 1/4 inch shell. Mash potato together with hot pepper sauce, sour cream, margarine, and milk. Fold in blue cheese and shredded chicken.

6. 6

   Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking).

7. 7

   Place filled potato skins on a 9x13 inch baking sheet and bake about 15 to 20 minutes until tops are golden brown.

8. 8

   Dice tomatoes and green onions. Cut celery stalks into four inch sticks.

9. 9

   To serve, top potatoes with onions and tomatoes. Serve celery sticks on the side for scooping potato contents.