INGRÉDIENTS
- 6 small russet baking potatoes
- 2 Tbsp olive oil, divided
- salt and pepper to taste
- 1/4 cup butter
- 1/2 cup hot red pepper sauce
- 2 cups shredded roast chicken
- 2/3 cup shredded Cheddar & Monterey Jack cheese blend, divided
- 2 Tbsp sour cream
- 1/2 cup ranch or blue cheese dressing
- 1/4 cup minced celery
PRÉPARATION
Cut each potato in half horizontally. Scoop out centers, leaving 1/4-inch of edge. (Reserve scooped-out potato for use another time.) Place potato halves, cut side up, on foil-lined baking sheet. Brush with remaining tablespoon olive oil; sprinkle lightly with salt and pepper. Bake 10-12 minutes until lightly browned.
Reduce oven to 350 degrees F.
In small saucepan, melt butter. Remove from heat. Stir in red pepper sauce, then add chicken, 1/3 cup cheese and sour cream.
Divide mixture evenly among potato skins. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
Divide mixture evenly among potato skins. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
Preheat oven to 425 degrees F.
Wash and dry potatoes; rub with 1 tablespoon olive oil. Pierce each potato several times using a fork.
Bake potatoes 40 minutes or until done. Remove from oven and cool slightly.
PAIR WITH: BIG BOLD RED
Grand et audacieux, confituré de fruits noirs luxuriants, d'épices et d'une touche de vanille.