Buffalo Chicken Potato Skins

• 4 russet potatoes
• 2 tablespoons olive oil
• 6 ounces light cream cheese
• 1/2 cup gluten free ranch dressing
• 1/2 cup hot sauce
• 3/4 cup shredded sharp cheddar cheese divided
• 12 ounces chicken breast white chunk, drained
• chives for garnish

1. Preheat oven to 400 degrees
2. Thoroughly wash/scrub potatoes and allow them to dry. Pierce them with a fork all over.
3. Bake potatoes on a wire rack for 60-70 minutes, or until a fork easily slides into the flesh.
4. Remove from oven and allow the potatoes to cool for at least 10 minutes.
5. Cut the potatoes in half, and with a spoon, gently scoop out the flesh of the potatoes, down to about 1/4 of an inch away from the skin.
6. Brush the insides and skins of the potatoes with the olive oil. Place the skins cut-side down on the baking sheet, and bake for another 10 minutes. Remove the skins from the oven, flip them over (skin-side down) and return to the oven for another 5 minutes. Remove from oven and decrease the temperature to 375 degrees.
7. While the potatoes are baking, mix the cream cheese, ranch dressing, hot sauce, and sharp cheddar together in a bowl. Gently fold in the chicken breast. Set aside.
8. Fill each potato skin with the buffalo chicken mixture, and then top with a sprinkling of the reserved sharp cheddar cheese.
9. Bake the potato skins once more, for about 25 minutes. Remove from oven and enjoy!

potatoes, olive oil, light cream cheese, hot sauce, cheddar cheese, chicken, chives

Taken from www.yummly.com/recipe/Buffalo-Chicken-Potato-Skins-1299523 (may not work)