Buffalo Potato Skins
This is from Woman's Day. We had these for dinner tonight and thought they were very good. Be sure to dip them in the dressing -- it makes the recipe in our opinion. Next time I would double the hot pepper sauce but then we really like spicy. The recipe easily halves for two.
Ingredients
4 serv.- medium baking potatoes, scrubbed↗4
- tablespoons butter, melted↗2
- tablespoon hot sauce (can use more or less, we used Frank's)↗1
- sea salt (can use less)↗1⁄2
- teaspoon garlic powder (optional)↗1⁄4
- teaspoon onion powder↗1⁄4
- cup bottled blue cheese (lite may be used) or 1/2 cup ranch dressing (lite may be used)↗1⁄2
Step-by-step instructions
- 1
Heat oven to 350 degrees. Have a rimmed baking sheet ready.
- 2
Pierce potatoes in 3 or 4 places with a fork. Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool.
- 3
When baked and removed, increase oven temperature to 450 degrees,.
- 4
When cool enough to handle, cut each potato into quarters.
- 5
With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell. Reserve pulp for another use (I made mashed potatoes).
- 6
Place skin side down on ungreased rimmed baking sheet.
- 7
Mix butter, hot sauce, salt, garlic and onion powder in a small bowl.
- 8
Brush evenly on potatoes.
- 9
Bake 15 minutes or until browned at edges and crisp.
- 10
Serve with dressing for dipping.
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