Buffalo Chicken Potato Skins
- 2 #38 200-count potato skins
- 4oz fried breaded chicken tenders, chopped and tossed in buffalo sauce
- 1oz blue cheese crumbles
- 2oz shredded cheddar-Jack cheese
- 1oz cooked chopped bacon
- 1oz sour cream “drizzle”
Fry the potato skins until golden brown. Toss the chicken in buffalo sauce, then load into the skins. Sprinkle both cheeses and the chopped bacon over the skins, then bake at 375–400°F for 1–2 minutes until the cheese has melted. Finish with a sour cream drizzle over the top.