This was a meal that almost didn't happen. I had it on the meal plan for a Monday so Sunday morning I went into the freezer looking for chicken breasts only to discover we were out of chicken. Ooops. Monday I went to the grocery store to pick up a rotisserie chicken, got home and realized we were out of Frank's hot sauce. Nothing to do at that point but sub another dinner from later in the week and push these back. Not a big deal, really, but frustrating when I'd been practically salivating over these potatoes all day.
My baking potatoes were more medium-sized but I still managed to fill 4 of them and have leftover filling, so I froze it for another time. I'm glad my potatoes were on the small side - the filling is quite rich and I wasn't able to finish my potato.
To tie the theme together I made a quick salad of celery, shredded carrot, grape tomatoes, romaine and blue cheese crumbles with ranch dressing. It was the perfect accompaniment.
Cheesy Buffalo Chicken Stuffed Potatoes
As seen on Mary Ellen�s Cooking Creations, originally from Cheesecurd in Paradise
4 baking potatoes
2 chicken breasts, cooked and shredded
6 oz cream cheese
1/4 cup Frank's Red Hot
2 tablespoons ranch dressing
1/2 cup shredded mozzarella cheese
1/3 cup blue cheese crumbles
1/2 cup shredded cheddar cheese
Preheat your oven to 375 degrees.
Bake the potatoes or heat in the microwave until tender (mine took 25 minutes in 5 minute intervals since I was cooking four). When they are done, allow to cool slightly then cut off the top and gently scoop out the insides, saving the potato flesh for another time, to make a well for the filling.
Mix the shredded chicken, cream cheese, hot sauce, ranch dressing, mozzarella cheese and 1 tablespoon blue cheese.
Place the potatoes on a baking sheet lined with tin foil and spoon the chicken mixture into the potatoes. Top with the cheddar cheese and the remaining blue cheese crumbles.
Bake for about 20 minutes to melt the cheese.
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