Ingredients
- 6 small to medium Wisconsin Baking potatoes
- 2 tbsp Butter softened
- dash Sea salt
- 3 tbsp Butter melted
- 4 oz cream cheese softened
- 1/4 cup bottled ranch dressing
- 3 tbsp bottled hot pepper sauce
- 1/4 tsp fresh ground black pepper
- 1 cup cooked chicken shredded
- shredded Cheddar cheese
- cayenne pepper ground
Servings:
Units:
Instructions
- Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt.
- Place potatoes on a shallow baking pan and bake in a 425 degree oven for 50-60 minutes or until tender.
- Allow potatoes to cool; split potatoes in half lengthwise and scoop out the insides leaving a scant 1/4” potato shell. The potato insides can be saved and used elsewhere.
- Brush the inside of each potato half with the melted butter and sprinkle each with a pinch of salt (or to taste); set aside.
- In a medium size mixing bowl beat together the cream cheese, ranch dressing, hot pepper sauce and black pepper until smooth and creamy; stir in chicken.
- Top each potato half with 2 tablespoons of chicken mixture.
- Bake potatoes on the shallow baking pan 10-15 minutes or until mixture is bubbly and heated through.
- Remove pan from oven and top potatoes with shredded cheddar cheese and sprinkle with cayenne pepper to taste.
- Bake an additional 2-3 minutes or until cheese is melted.
- Serve with celery sticks and bleu cheese or ranch dressing.
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