Description
Make this for a perfect party appetizer or a special dinner!
Ingredients
For the Buffalo Creamy Chive Dressing:
- 1 large egg
- ¾ cup light olive oil
- 3 tablespoons finely chopped chives
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 1 garlic clove, grated or pressed
- 1 anchovy, optional
- ½ teaspoon grated lemon zest
- ½ teaspoon kosher salt
- 4 tablespoons buffalo sauce
For the Potato Skins:
- 4 Russet potatoes, scrubbed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons butter, melted
- 1 cup shredded cheddar cheese
For the Buffalo Chicken Thighs:
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- ¾ teaspoon black pepper
- ¾ teaspoon paprika
- 6 skin-on, boneless chicken thighs
- 1/3 cup buffalo sauce
- 2 tablespoons olive oil
For the Salad:
- 6 ounces romaine lettuce, chopped
- 1 cup julienned carrots
- 1 cup thinly sliced celery
- ½ cup quartered cherry tomatoes
- 1/8 cup blue cheese crumbles
- ¼ cup sliced green olives
- 1 avocado, sliced
- 1/8 cup sliced green onions
Instructions
- Preheat the oven to 400F.
- Make the Buffalo Creamy Chive Dressing. To a wide-mouth mason jar, add the egg and, using an immersion blender, slowly add the olive oil and blend until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to thicken.
- Bake the potatoes. Prick potatoes all over with a fork and rub generously with the olive oil, salt, and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 60-70 minutes. Remove from the oven and set aside to cool.
- Raise oven temperature to 475F.
- Make the Buffalo Chicken Thighs. Combine the spices in a large bowl then add the chicken thighs. Toss to coat them with the spice blend and set aside.
- In a small saute pan, heat up the buffalo sauce over low heat. Or, place it in a microwave-safe bowl and cook for a minute or so until heated through.
- Heat a skillet or cast-iron pan over high heat for 2-3 minutes. Lower heat to medium and add the olive oil. Cook the chicken thighs, skin side down without moving, for 5-6 minutes or until the skin is golden and crispy.
- Once the skin is crispy and golden, flip the thighs and cook for 4-5 more minutes. Note: the timing on the chicken thighs may vary depending on the size of each thigh and how many you cook in the same pan.
- Using a spoon or basting brush, top each thigh with about a tablespoon of buffalo sauce and quickly flip them twice. Remove the chicken from the skillet and place on a plate to rest.
- Make the potato skins. Once the potatoes are cool enough to handle, cut them through lengthwise, slicing parallel to the surface the potatoes are on. Note: If you start to cut the potatoes and you notice that the skin starts to rip, that means they are still too hot. Wait another five minutes, then cut them.
- With a spoon, scoop the potato flesh out of the skins, leaving ¼ inch potato attached to the skin around the edges, saving it for another use. (There’s a few fun ideas for what to do with the flesh in the post!) Brush the inside of the potatoes with butter and season with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes, until the skin is crispy and flesh is golden.
- Remove the potato skins from the oven and sprinkle with cheddar. Return to the oven until the cheese is melted, about 1 minute. Remove the potato skins from the oven and place them on a large serving platter.
- Assemble the Potato Skins. Cut the chicken thighs into chunks and place them in a large bowl. Toss with romaine, carrots, celery, cherry tomatoes, blue cheese, olives, and ¼ cup of the dressing (or more, if needed). Fill the potato skins with the salad and top each with a few slices of avocado, a sprinkle of green onions, and another drizzle of dressing.
- Serve with the remaining dressing on the side and enjoy!
Nutrition
- Serving Size: 1 potato skin
- Calories: 513
- Sugar: 2.5 g
- Sodium: 766.7 mg
- Fat: 43.3 g
- Carbohydrates: 21.6 g
- Protein: 14 g
- Cholesterol: 71.1 mg