Buffalo Chicken Potato Skins

• 12 small red potatoes (about 1-1/2 pounds)
• 2 teaspoons canola oil
• 1-1/2 cups shredded cooked chicken
• 1/3 cup Buffalo wing sauce
• 1-1/2 cups shredded cheddar cheese
• 1-1/3 cups crumbled cooked bacon
• 1-1/3 cups sour cream
• 1 cup shredded carrots
• Thinly sliced green onions

1. Preheat oven to 400u0b0. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a
2. . Bake until tender, 50-55 minutes.
3. When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use).
4. In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down, until cheese is melted, 15-18 minutes. Serve with sour cream, carrots and green onions.

red potatoes, canola oil, chicken, buffalo wing sauce, cheddar cheese, bacon, sour cream, carrots

Taken from www.tasteofhome.com/recipes/buffalo-chicken-potato-skins/ (may not work)