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Brush the potato skins all over with the oil and bake in a preheated 450F/230C over for 10 minutes on each side. Mix the hot sauce and the melted butter and then mix in the chicken. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses. Broil until the cheese has melted, just a few minutes.

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Ingredients in this Potato Skins recipe. As always, here is a quick overview of the ingredients used in our Buffalo Chicken Potatoes. For the complete recipe, just scroll to the bottom of the page. Russet potatoes, olive oil, salt, pepper. Shredded chicken, cream cheese, Ranch seasoning, buffalo sauce. Green onions, cheddar cheese.

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Set aside. In a mixing bowl, beat together the blue cheese, sour cream, mayonnaise, and white wine vinegar. Fill each potato skin with a small about of the blue cheese mixture. Top each potato skin with a few small pieces of chicken. Place the filled potato skins into the oven at 425° F, and cook until the cheese mixture begins to bubble.

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Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides. Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes. Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.

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Add salt and pepper and turn them over and brush the backs of the potatoes. Place the baking sheet back in the oven and cook for about 10 minutes. Turn the potatoes over and continue cooking for about 5 minutes. Remove from the oven and set aside. While the potatoes are cooking combine the shredded chicken with the hot sauce in a small saucepan.

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Bake for 40 minutes or until fork tender. Remove potatoes from baking sheet, allowing them to rest until cool enough to handle. Increase oven temperature to 425°F. Meanwhile, in a medium bowl, combine shredded chicken with salt, pepper, celery and cream cheese. Stir with a wooden spoon or combine with your hands.

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If it doesn't seem saucy enough, add more butter and hot sauce. 4. Spoon into the potato skins and top with grated mozzarella and chopped green onions. Bake or broil until the cheese melts - you can do this at any temperature, really - it should take about 10 minutes at 350F. 5. Serves as many as you like.

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Arrange on the lined baking sheet. Brush the cut sides of the potatoes with olive oil and sprinkle lightly with salt and pepper. Bake for 10 minutes. In a medium sized bowl, mix together shredded chicken, cream cheese, buffalo sauce, ranch mix, Mozzarella cheese and half of the cheddar. Divide the mixture between the potato skins and top with.

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Step 3. Increase oven temperature to 425 degrees F. Cut each potato in half, lengthwise. Using a spoon, scoop out most of potato, leaving a thick layer behind. Return potato skins to wire rack and brush inside of each with 3 tablespoons melted butter. Season with salt and pepper.

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Generously brush the potato skins with oil again. Place in the oven, skin-side up, for another 5 minutes. Then flip, brush with oil, and place in the oven for an additional 5 minutes. Remove the potato skins from the oven and fill them with the Buffalo Chicken Dip, using a spoon to smooth the dip inside of the skin.

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In a large bowl, combine the cooked chicken breast, cream cheese, yogurt, hot sauce, garlic powder, dehydrated onion, cheeses, and ground mustard. Fill each potato skin with the chicken mixture. Air fry for another 5 minutes at 400F. Garnish with scallions, serve with ranch or blue cheese dressing for dipping. Notes.

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Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes. Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

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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.

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How to Make Crock Pot Buffalo Chicken Potato Skins. Put your chicken, onion, garlic and broth in your crock pot. Cover and cook on high for 4 hours, until chicken is tender and done (check with meat thermometer) When your chicken is done, remove it from your crock pot and shred with two forks or your mixer. Pour 1/2 cup of the cooking juices.

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Place directly on rack in oven and bake for 50-60 minutes or until potato is tender. While potatoes are cooking, combine shredded chicken and buffalo sauce until chicken is coated. Remove potatoes from the oven and allow to cool until they are cool enough to handle. Cut potatoes in half lengthwise with a knife.

Slow Cooker Buffalo Chicken Potato Skins

Instructions. Preheat oven to 375°F. Brush the potatoes with olive oil, sprinkle with kosher salt. Place on a baking sheet and into the oven for 40 minutes, or until fork tender. Combine the cooked, shredded chicken, carrots, celery and buffalo sauce in a medium mixing bowl.