Buffalo Chicken Stuffed Potatoes
Recipe and photos by Real Food With Sarah
Ingredients
- 4-6 russet potatoes (depending on size), scrubbed
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 2 cups cooked shredded chicken
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (10 oz) container La Terra Fina Buffalo Dip & Spread
- ½ cup shredded cheddar cheese
- Sliced green onions, for garnish
- Celery sticks and carrot sticks, for serving (optional)
Instructions
- Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tablespoon olive oil and a pinch of salt & pepper, and place on a baking sheet. Bake for 45–55 minutes, until tender.
- While the potatoes bake, heat the remaining olive oil in a skillet over medium heat. Add onion and cook 5–7 minutes until softened. Stir in garlic and cook for 30 seconds.
- Mix in the shredded chicken and the entire 10 oz container of La Terra Fina Buffalo Dip & Spread, salt and pepper. Turn off the heat.
- Once the potatoes are cool enough to handle, cut each in half lengthwise. Gently scoop out some of the potato flesh into a bowl.
- Spoon the chicken mixture into each potato shell. Top each potato with a sprinkle of the cheese.
- Return the potatoes to the oven and bake for 12–15 minutes, until the tops are golden and crisp.
- Arrange potatoes on a large platter. Garnish with green onions and serve with celery and carrots.