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Spicy Chicken Stuffed Potato Skins Spicy Chicken Stuffed Potato Skins 0 Makes: 12 servings 6 small russet potatoes 2 Tbsp. vegetable oil 0 salt and pepper to taste 1 1/2 cooked and shredded cups chicken 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 4 oz. cream cheese 1/2 sharp cup cheddar cheese 2 green onions 2 minced Tbsp. red onion
24 200

Spicy Chicken Stuffed Potato Skins

Makes: 12 servings
Prep Time: 20 min
Cook Time: 1h
User Rating:

Ingredients

  • 6 small russet potatoes
  • 2 Tbsp. vegetable oil
  • salt and pepper to taste
  • 1 1/2 cups cooked and shredded chicken
  • 1/4 cup frank's redhot® Original Cayenne Pepper Sauce
  • 4 oz. cream cheese
  • 1/2 cup sharp cheddar cheese,shredded, plus additional for topping
  • 2 green onions,sliced
  • 2 Tbsp. minced red onion

Directions

PREHEAT oven to 400ºF/200ºC and cover a sheet tray in foil.

POKE each potato 4-5 times with a fork. Rub the potatoes in oil, salt, and pepper. Place the potatoes on the sheet tray and bake for 40-45 minutes or until cooked inside. After the potatoes are done baking, allow to cool.

WHILE potatoes are cooling, combine chicken, Frank's RedHot Original, cream cheese, cheddar cheese, onions, salt and pepper in a bowl and stir to fully combine.

ONCE the potatoes are cool, slice in half lengthwise and scoop out the inside to create a bowl. (Tip - save the insides for mashed potatoes!)

EVENLY distribute the filling between the potato halves and bake for 15 minutes.

REMOVE the potatoes from the oven, sprinkle the tops of with additional cheese, then put them back in the oven for 2-3 minutes, or until the cheese on top is melted.

TOP with sliced green onion and Frank’s RedHot Original. Enjoy!

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Spicy Chicken Stuffed Potato Skins

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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