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Buffalo Chicken Potato Skins

whitneybond
  • 70 minutes
  • Serves 12

INGREDIENTS

1/4 cup

Buffalo sauce

1 cup

Chicken breast, boneless skinless cooked & shredded

1/2 cup

Carrots

1/2 cup

Celery

2 tbsp

Green onions

6

Russet potatoes, small

1 tbsp

Kosher salt

2 tbsp

Olive oil

1/2 cup

Pepper jack cheese