Recipes

Buffalo Chicken Potato Skins

Yield: 2

INGREDIENTS

PREPARATION

Pre-Preparation

1. Thaw buffalo chicken dip under refrigeration, keeping it’s temperature at 41°F or lower or under running potable water of 70°F or lower for 2 hours prior.
2. Pre heat oven at 350°F / Pre heat Fryer at 350°F.
3. Slice scallions 1/8” on a bias; set aside for garnish.
4. Flash fry potato shells in the deep fryer for 4 - 6 minutes until golden brown. Line up potato shells on a coated sheet tray.

Recipe Preparation Method

1. Top each potato shell with 2½ oz buffalo chicken dip and ½ oz of bleu cheese crumbles. Bake in oven for 6 - 8 minutes.
2. Garnish with scallions. Serve with ranch dressing on the side.

*Information is compiled from multiple sources and may vary depending on the actual ingredients and prep methods used.