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!

Quick Info

⏱️ 140 min • 🍽️ 4 servings • ⭐ 95%

Nutrition

798 cal • 37g protein • 65g carbs • 42g fat

Tags

[North American] • [Gluten-Free] • [Healthy] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Sides]

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
• ¼ cup (½ stick) unsalted butter, melted
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ½ cup Frank's RedHot® Buffalo Wings Sauce
• ⅓ cup unsalted butter
• ⅛ teaspoon McCormick® cayenne pepper
• 1½ teaspoons distilled white vinegar
• 2 boneless, skinless chicken breasts (about 14 ounces)
• 1 teaspoon McCormick® garlic powder
• ½ cup chicken broth
• 1½ cups (6 ounces) shredded Mexican cheese blend, divided
• 2 Roma tomatoes, diced
• ½ red onion, diced
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Juice of ½ lime
• 1 cup [Guacamole] (https://tasty.co/recipe/guacamole)
• ¼ cup blue cheese dressing
• Roughly chopped fresh cilantro

Instructions Preview

1. Preheat the oven to 425°F (220°C). Line a …
2. Place the potatoes on the prepared baking …
3. Bake the potatoes for 60–70 minutes, until…

…and 13 more steps

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Recipe by: Tikeyah Whittle, Karlee Rotoly • From: Tasty