Loaded Buffalo Chicken Potato Skins

Directions

1. 1

   Preheat oven to 350°; line rimmed baking pan with aluminum foil and spray with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan and bake 45 minutes or until tender. Cool potatoes 20 minutes.

2. 2

   Prepare nuggets in air fryer as label directs; cool 10 minutes. Transfer nuggets to cutting board; chop. Transfer to large bowl; stir in sauce and bacon. Makes about 3 cups chicken mixture.

3. 3

   Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Turn potatoes cut side up; with spoon, leaving at least a 1/4-inch wall, scoop out inside portion of each potato half (reserve for another use). Brush both sides of potatoes with oil; sprinkle with salt and pepper. Broil potato skins, skin side down, 5 minutes or until crisp.

4. 4

   Spoon chicken mixture into potato skins; sprinkle with cheese and broil 1 minute or until cheese is melted. Makes 12 potato skins.

5. 5

   Serve potato skins topped with sour cream and onions drizzled with sauce, if desired.