Ingredients
Scale
- For the potatoes:
- 3 – 4 medium russet potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons butter, melted
- For the filling: Buffalo chicken dip (from this recipe) or, for a vegetarian recipe Buffalo Cauliflower dip (from this recipe)
Instructions
- Preheat the oven to 350 F. Wash the potatoes and, while wet, sprinkle the skins liberally with salt. Poke each one with a fork once and set it in the oven. Bake at 350 F. for about an hour or until the potato is tender when pierced with a fork.
- While the potatoes are baking, put the olive oil and butter in a small bowl and melt the butter, stirring to mix. Prepare the buffalo filling, following one of the recipes given above for buffalo chicken dip or buffalo cauliflower dip.
- When the potatoes are done, let them cool slightly, then cut them lengthwise with a sharp knife. Carefully scoop out the inside of the potato with a grapefruit (or regular) spoon, leaving at least 1/4 inch edge on the potatoes. Save the inside of the potato for another use (like potato soup or mashed potatoes).
- Melt the butter with the olive oil and lightly brush the potato skins on both sides with the butter/oil mixture. Set the potato skins, cut side down, on a baking sheet, increase heat in the oven to 425 F and bake for 8 – 10 minutes or until crispy. Flip the potato skins and bake another 5 minutes.
- Stuff the potato skins with buffalo mixture, letting the filling mound up a bit. Sprinkle blue cheese crumbles on top. Return the potato skins to the baking sheet and bake for another 10 minutes or so or until the cheese is nicely melted and bubbly. Enjoy while they are hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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