Recipe: Blazin' Buffalo Gluten-Free Potato Skins

If you are looking for a way to impress Dad this weekend, check out this recipe for Blazin’ Buffalo Potato Skins. I don’t know why I don’t ever think to make potato skins at home, as I have always been a fan. This recipe includes the use of Blue Diamond Nut Thins (love these!) and Blue Diamond Almonds.

Blazin’ Buffalo Potato Skins

Ingredients

3 lbs. small russet potatoes

Olive oil cooking spray

1 cup shredded reduced-fat or regular Monterey Jack cheese

1 cup shredded rotisserie chicken (Costco’s is gluten-free)

1/4 cup buffalo wing sauce (check to make sure it’s gluten-free)

1/2 cup crushed Blue Diamond Sea Salt Nut Chips

1/3 cup chopped Blue Diamond Almonds

1/4 cup sliced green onion tops

1/2 cup light sour cream

Instructions

Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife.

Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

Cut in half and scoop out potato leaving a 1/4-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.

Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with Nut Thins and almonds and bake for 5 minutes more.

Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.

Makes 6 to 8 appetizer servings.

*Recipe courtesy of Blue Diamond