Kasey's Kitchen: Lightened Up Buffalo Chicken Potato Skins featuring Black Gold Farm #BetterWithReds

I was recently asked to join a group of fabulous bloggers in creating fun new recipes featuring Red Bliss Potatoes from Black Gold Farm.

After being asked to tackle this campaign I started to try and think "outside the spud"... I didn't want to take the easy way out and do a potato salad of some sort or just roast the gorgeous little ruby reds up with seasoning. I wanted to do something a little different.

It was over the weekend while The Mr. was watching the Patriots v. Broncos game (we won't talk about the outcome) that it hit me. Super Bowl Food! Staples on game-day menus are buffalo wings and potato skins, right? So why not smash them together?

So there ya have it. Buffalo Chicken Potato Skins! Check out the recipe below and don't forget to enter the giveaway at the bottom of the post!

Ingredients
4 large red bliss potatoes
2 boneless skinless chicken breasts, shredded
1/2 cup of hot sauce (Franks or similar)
1 cup of light mild cheddar, finely shredded
1 pkg ranch seasonings
1 cup of plain Greek yogurt
carrots and celery, finely chopped for garnish

Preparation

Slice potatoes in half lengthwise and boil for about 20 minutes or until you can puncture with a fork.

Drain water and let the potatoes completely cool.

While the potatoes are cooling, mix together your shredded chicken and hot sauce, set aside until your ready to fill the spuds.

In a small bowl, mix together the ranch seasoning and Greek yogurt until completely smooth. Cover and keep chilled until you're ready to serve.

Using a melon baller or spoon, scoop out the insides of the potatoes and discard the "meat" of the spuds. You can always hold on to this for a later recipe!

Spray the skin side of the spuds with cooking spray and line them up on the cookie sheet.

Fill with heaping spoonfuls of the spicy shredded chicken mixture and top with shredded cheese.

Bake for 10-15 minutes or until cheese is completely melted.

Garnish with chopped carrots and celery and of course a drizzle of that Greek Ranch dressing!

A Special Thank You to the sponsors of this campaign! (Disclosure: I was not compensated for this post. Black Gold Farms did provide potatoes for recipe development. All opinions are my own)

Black Gold Farm