Fan food...Buffalo Chicken Potato Skins

Football season has arrived. It's just one of the many reasons I love fall. Another reason is the way things change in my kitchen. The smells of pumpkin, apples and spice make everything so nice. Fall baking becomes a standard weekend occurrence.  Soups are devoured on a regular basis along with warm crusty bread.

As I mentioned,  football season is here which means fan food is on the menu. I had the idea to combine two of our favorite football foods: buffalo chicken and potato skins. Thus the Buffalo Chicken Potato Skins came into existence. I know the name isn't very original but they are so good!

**I opted to put my chicken in the slow cooker to save on time. I added 1/4c. hot sauce and 1/3c. water to the crockpot and allowed the chicken to cook about 9 hours on low. When I got home I shredded the chicken and cooked up some bacon.


Buffalo Chicken Potato Skins

Ingredients:
2 chicken breasts, boneless and skinless
1/4 c hot sauce (I use Frank's)
3 strips of low sodium bacon, crisp
3 baking potatoes
3/4 c shredded cheddar cheese

Directions:
Preheat the oven to 400.

Wash the potatoes thoroughly and wrap individually in paper towels (do not dry). Cook in the microwave for about 12 minutes or until the potatoes are soft. Remove and allow to cool for a few minutes.

Slice the potatoes in half long ways. Scoop out the centers, leaving a thin layer of potato. Place on a cookie sheet. Bake 6-8 minutes.

Remove and top with the chicken, bacon and cheese. Bake an additional 5-10 minutes or until the cheese is well melted and the edges of the potatoes are crisp.

Top with your favorite toppings such as ranch, sour cream, etc. Enjoy!

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