Rachael's Daytime Talk Show
Buffalo-Stuffed Skins -- 01/23/09

Buffalo-Stuffed Skins

Ingredients

  • 4 large Idaho potatoes
  • Salt and pepper
  • 3 tablespoon EVOO – Extra Virgin Olive Oil, divided
  • 1 tablespoons butter
  • 1 1/2 to 2 pounds all-white ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 2 ribs celery, finely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 1/2 cups chicken stock
  • 1/4 to 1/2 cup hot sauce, depending on how hot you like it
  • 1 15-ounce can tomato sauce
  • 3/4 pound blue cheese (recommended type Maytag Blue), crumbled
  • 1 egg
  • 1/2 cup sour cream
  • 6 scallions sliced on bias, whites and green parts kept separate

Yields: 4 servings

Preparation

Preheat oven to 350°F.

Step

Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO. Pop them into the preheated oven and bake for about 1 hour, until tender.

Step

While the potatoes are cooking, place a large pot over medium-high heat. Add 1 turn of the pan of EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.

Step

Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf, some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.

Step

Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat. Gently scoop out the potato pulp out of the skins, reserving it in a bowl.

Step

To the bowl with the potato pulp, add the blue cheese, egg, sour cream, salt, pepper and the whites of the scallions. Gently mix to combine.

Step

Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.

To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili. Garnish with the sliced green scallions.