An easy and filling appetizer sure to please the hungry bunch at your house!
2wholeskinless, boneless chicken breasts
1/2teaspoonwhole black peppercorns,or fresh ground pepper
2cupslow sodium chicken broth
a few sprigs of fresh Thyme
1/2cupHot Sauce(such as Frank's wing sauce)
4large baking potatoes
Salt and Pepper
Blue Cheese Dip(see recipe below)
Extra blue cheese or shredded cheddar for garnish
Sliced green onions for garnish
Sliced celery and carrots for serving
To poach the chicken combine the broth, salt, thyme and peppercorns in a high-sided frying pan or sauté pan. Make sure the broth will almost cover the chicken breasts so use a pan that is just about large enough to fit them in one layer. Bring the broth to a boil and reduce the heat to maintain a simmer. Add the chicken breasts and poach (lightly simmer - do not boil) turning once, about 15 minutes. Turn off the heat and cover the pan. Allow the chicken to rest in the broth and finish cooking for about 15 more minutes. If the breasts are large or thick, allow them to poach an extra 10 minutes or so. Remove the chicken (save about 1/2 cup of the broth) slice or shred as desired. Refrigerate the chicken if making ahead until ready to use.
Preheat oven to 400 degrees.
Using a vegetable brush, scrub and wash the potatoes in clean water making sure to remove any blemishes. Pat the potatoes dry with a paper towel. Rub the potatoes with canola oil and place on a baking sheet. Bake for about 60 minutes or until the potatoes are cooked through. Remove from the oven and set aside to cool slightly. (Leave the oven on)
When cool enough to handle, cut the potatoes in half lengthwise and scoop out the middle leaving about 1/2" of potato attached to the skin, forming a boat. Store the extra potato in a container and refrigerate for another use (makes great mashed potatoes!)
Combine 1 tablespoon canola oil with the melted butter. Brush the mixture on the inside of each potato skin. Add salt and pepper and turn them over and brush the backs of the potatoes. Place the baking sheet back in the oven and cook for about 10 minutes. Turn the potatoes over and continue cooking for about 5 minutes. Remove from the oven and set aside.
While the potatoes are cooking combine the shredded chicken with the hot sauce in a small saucepan. Add a little of the chicken broth to thin as needed. You want the chicken to be moist but not drippy wet. Heat on medium low until hot.
Fill each potato skin with 1/8 of the chicken, then top with a dollop of the Blue Cheese Dip, additional blue cheese crumbles and sliced green onions if desired. If you prefer top a few with cheddar cheese in place of the blue cheese. Plain sour cream goes well with the cheddar Buffalo Chicken Skins.
Serve with carrots and celery and additional Blue Cheese Dip
Substitute leftover baked or rotisserie chicken for the poached chicken for a super quick appetizer