Easy Buffalo Potato Skins

Let me tell you, it is wonderful to be home! I think the perfect length of a trip is one that is just long enough for you to appreciate coming back to your own space (and your own country, your own town, and your own bed). I’m so glad to be back in my own kitchen as well, with easy access to all our usual foods. One of our favorite finger food dinners (that I need to make more often) is inspired by the only dish we ordered twice on our honeymoon. The buffalo potato skins at the local joint across from our resort were so good we made it a point to go back again on our last night just to order them.

It turns out, they’re just as great for summer entertaining (think graduation parties or family get-togethers) as they are for honeymoons because they’re as easy as they are delicious. You can do most of the work for these potato skins ahead of time, so right before the party, all you have to do is layer them up, pop them in the oven and serve a hot and delicious treat.

• 6 russet potatoes, washed
• 12 oz. cooked chicken, diced into cubes
• 1 bag shredded sharp cheddar cheese
• 1 container blue cheese crumbles
• 1 cup buffalo sauce
• Cilantro and sour cream for garnish

1. To prep the potatoes, cut the washed and cooked potatoes in half lengthwise. Use a spoon (this is easiest to do when they’re warm) to remove all but ¼ inch of the inside potato. In a bowl, combine diced chicken and buffalo sauce until the chicken is coated.
2. Place potato skins on baking tray and layer with chicken, cheddar cheese and blue cheese. Bake at 350° F for 20 minutes, or until all the cheese has melted and the chicken is heated through.
3. Garnish with sour cream and chopped cilantro. 

P.S. To make your prep even easier, use a rotisserie chicken and just shred the meat before mixing it with the buffalo sauce. 

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