Buffalo Chicken Stuffed Potato Skins is a spicy twist on the pub favorite. Created on the grill with ease. Instructions :- :- Heat your oven to 400°F and lightly coat your potatoes in olive oil, salt and pepper. Bake them for 40-50+ minutes, until a fork can easily be inserted. :- Set the potatoes aside to cool. Once cool, slice the potatoes in half and scoop out the insides until you have a nice little shell. :- Place the potato insides in a large bowl, add in your Frank’s Red Hot Sauce, blue cheese dressing, chicken, chives and salt/pepper. Mash up until well combined. :- Scoop your Buffalo Chicken mix into the potato skins, top with crumbled blue cheese, followed by the cheddar cheese and dress with green onions. :- Bake at 350°F until the cheese is nicely melted.

Servings:  4-6
Prep Time:  25 minutes
Total Time:  35 minutes