Vegetarian Gluten Free Buffalo Chicken Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo chicken
- 1 lb boneless, skinless chicken breasts
- ½ cup gluten free hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter
- ½ tsp garlic powder
For the filling
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 green onions (green tops only), thinly sliced
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, rub with 1 tbsp of the olive oil, and place directly on the oven rack. Bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
- 2
While the potatoes bake, place the chicken breasts in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a large bowl and shred with two forks.
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