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Monday, October 1, 2012

Buffalo Chicken Twiced Baked Potatoes

I know I've mentioned Foodgawker many times before. I love browsing through the delicious photos, and dreaming the one day when I get a camera that takes magazine-worthy pics I can one day grace the pages of Foodgawker. As I was scrolling through my favorites, I noticed I have "favorited" many recipes from the blog Closet Cooking. If you don't know this blog, you need to read it now. His recipes are amazing. I think I love it so much because it's not pretentious or trying to be adorable in the writing style. Just straight forward, awesome recipes written in a tone that doesn't make me that's rare!

I only made a few minor modifications to this recipe. First, it was originally a potato skin, but I added the potato into the mixture and made it more of a twice baked potato. I also omitted the bleu cheese dressing and used ranch instead since the husband doesn't really care for bleu cheese. These are so so good! Another way to enjoy the incredibly addicting buffalo chicken flavor. I think next time, at the husband's request, I may add a little bacon. I think the salty might be a good fit to cut all the creaminess. These will definitely be on the menu again!

-2 baking potatoes
-1 cup cooked chicken
-1 cup shredded cheddar cheese, plus a little more for topping
-1/3 cup ranch dressing
-1/4 cup hot sauce (I use Texas Pete)
-1 tablespoon butter
-Sale & pepper to taste
-1/4 teaspoon garlic powder
-3-4 scallions
1. Prick potatoes and microwave for 13 minutes.
2. In a mixing bowl, combine the chicken, hot sauce, cheddar cheese, ranch dressing, salt, pepper, and garlic powder. When potatoes are cooked, slice length wise and scoop out inside. Add potato to mixture, then add butter and stir to combine. Scoop back into potato shells and sprinkle with more cheddar cheese.
3. Place on baking sheet under broiler 7-8 minutes until cheese is browned and bubbly, garnish with diced scallions.

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