Super Stuffed Potatoes with the Works AND Hot Buffalo Chicken Sandwiches

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Potatoes:
  • 4 slices bacon, chopped
  • 2 Russet potatoes
  • 1/2 cup sour cream
  • 2 scallions, chopped
  • salt and pepper
  • 1 cup shredded cheddar
  • Chicken:
  • 4 chicken breasts
  • salt and pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • olive oil
  • 2 tbsp butter
  • 1/2 cup hot sauce
  • 4 crusty rolls, split
  • leaf lettuce leaves
  • 2 cups sour cream
  • 4 scallions, sliced thin
  • 1/2 lb blue cheese crumbles
  • 8 ribs celery, cut into sticks
  • 2 large carrots, cut into sticks

Directions

  1. Potatoes:

  2. In a small nonstick skillet over medium-high heat, brown bacon then drain on paper towels.

  3. Pierce potatoes. Microwave on high 12 minutes. Let cool.

  4. Preheat broiler.

  5. Carefully split potatoes and scoop out flesh into a small bowl. Combine with sour cream, scallions, salt, pepper and cheese. Scoop back into the potato skins and place under broiler to lightly brown tops and serve.

  6. Chicken:

  7. Heat a large nonstick skillet over medium-high. Season chicken with salt, pepper, paprika, and chili powder and drizzle with olive oil to coat. Cook 5 minutes per side.

  8. Heat an oven-safe glass bowl over low heat to melt butter. Add hot sauce to butter and combine. When the chicken is done, remove from pan and add to bowl and coat evenly with hot sauce mixture.

  9. Place chicken on bun bottoms and top with lettuce.

  10. Combine sour cream, scallions and blue cheese and slather on bun tops. Top sandwiches and serve, using remaining sauce for dipping veggies.

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