Buffalo Chicken Potato Skin Nachos

Buffalo Chicken Potato Skin Nachos

4.8(21)

Nachos, buffalo chicken, and potato skins come together to create this all-in-one knockout appetizer. Crispy potato skins, shredded buffalo chicken, all the best nacho fixings, topped with blue cheese dressing–say no more! This dish is the perfect game day show stopper. Pro tip: save the inside of the potatoes for hash browns the next morning!

Cook Time
1 hr 45 min
Total Time
2 hr 20 min
Yield
4 servings

Ingredients

  • 4 small russet potatoes, (about 3–4 inches long and 2 inches wide),scrubbed
  • 2 tablespoons canola oil, divided
  • 2 teaspoons kosher salt, divided, plus more to taste
  • ½ stick unsalted butter, melted
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ½ cup Frank's RedHot® Buffalo Wings Sauce (120 mL)
  • ⅓ cup unsalted butter (75 g)
  • ½ teaspoon McCormick® cayenne pepper
  • 1 ½ teaspoons distilled white vinegar
  • 2 chicken breasts, boneless, skinless
  • 1 teaspoon McCormick® Garlic Powder
  • ½ cup chicken broth (120 mL)
  • 1 ½ cups shredded mexican cheese blend (150 g), divided

Pico de Gallo

  • 2 roma tomatoes
  • ½ red onion, diced
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 3 tablespoons fresh cilantro, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • lime, juiced

For Serving

  • 1 cup guacamole (260 g)
  • ¼ cup blue cheese dressing (30 g)
  • fresh cilantro, roughly chopped

Nutrition Info

  • Calories 856
  • Fat 48g
  • Carbs 67g
  • Fiber 39g
  • Sugar 8g
  • Protein 37g

How to Make It

1. Step
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Step
Place the potatoes on the prepared baking sheet. Pierce all over with a fork. Rub with 1 tablespoon canola oil and season with 1 teaspoon salt.
3. Step
Bake the potatoes for 60–70 minutes, until they are soft enough to gently squeeze with an oven mitt. Remove the potatoes from the oven and let sit for 15–20 minutes, until cool enough to handle.
4. Step
Cut the potatoes in half lengthwise and scoop out the insides, leaving a ⅛-inch-thick border of potato flesh around the edges. Cut each piece in half again lengthwise and once more crosswise to create 2-inch-long triangles.
5. Step
Arrange the potato triangles skin-side-up in a single layer on the baking sheet and brush with the melted butter. Flip skin-side-down and brush the insides with melted butter, then season with salt and ¼ teaspoon black pepper.
6. Step
Bake for 12–15 minutes, until the insides are golden brown. Flip the potatoes skin-side-up again and bake for 8–10 minutes more, until the skins are crispy.
7. Step
In a medium microwave-safe bowl, combine the buffalo sauce and butter. Microwave for 30–60 seconds, until the butter is melted. Whisk well to combine. Add the cayenne and white vinegar and whisk to combine.
8. Step
Season the chicken breasts on both sides with 1 teaspoon salt, pepper to taste, and the garlic powder.
9. Step
Heat the remaining tablespoon of canola oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook without moving until browned, 4–5 minutes. Flip the chicken and cook for another 3–4 minutes, until browned on the other side. Pour in the chicken broth, reduce the heat to medium-low, cover, and cook for 10–12 minutes more, or until the chicken is tender and cooked through.
10. Step
Transfer the chicken to a medium bowl and shred with an electric hand mixer on medium-low speed, 1–2 minutes. (Alternatively, use 2 forks to shred the chicken.) Add the buffalo sauce and ½ cup shredded Mexican cheese and mix to combine.
11. Step
Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice and stir to combine.
12. Step
Set the broiler to high.
13. Step
Arrange the potato wedges around the edges and over the bottom of an 8-inch cast-iron skillet. Top with the buffalo chicken and sprinkle the remaining 1 cup shredded Mexican cheese on top.
14. Step
Broil the nachos for 2–3 minutes, until the cheese is melted and bubbling.
15. Step
Top the nachos with guacamole, the pico de gallo, blue cheese dressing, and cilantro. Serve immediately.
16. Step
Enjoy!

Tags

Walmart Meal PlanningHigh-FiberHigh-ProteinFranks NachosGame DayPan FryBakeCasual PartyAppetizersSpatulaMixing BowlSidesLiquid Measuring CupSauce PanMeasuring SpoonsParchment PaperCooling RackBaking PanWhiskTongsChef's KnifeOvenComfort FoodCutting BoardAmericanHand MixerCast Iron Pan

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