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Buffalo Chicken Potato Skins

Josh Cohen
  • minutes
  • Serves 40

INGREDIENTS

1

cut into small 4-inch cubes 1 pound boneless, skinless chicken thighs, boneless skinless

1/2 cup

Frank\'s redhot hot sauce

1 handful

Chives

1 lb

Fingerling potatoes

1 tbsp

Mayonnaise

1/4 cup

Cornstarch

1

Salt

1

Grapeseed oil

1

Olive oil

1 tsp

White wine vinegar

1/4 cup

Blue cheese

2 tbsp

Butter

1/4 cup

Sour cream