Blazin’ Buffalo Potato Skins Courtesy of: Blue Diamond Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 Average: 5 (1 vote) Servings: 6 - 8 Prep: 20 minutes Cook: 20 minutes Total Time: 40 minutes Share this: facebook twitter pinterest email Print Description It's game day and you know everyone is bringing the same old snacks. Break out of the chips and dip rut with these potato skins that have a crunchy almond twist. Game on! Ingredients 3 lbs. small russet potatoes Olive oil cooking spray 1 cup shredded reduced-fat or regular Monterey Jack cheese 1 cup shredded rotisserie chicken 1/4 cup buffalo wing sauce 1/2 cup crushed Blue Diamond Sea Salt Nut Chips 1/3 cup chopped Blue Diamond Blazin’ Buffalo Wing Almonds 1/4 cup sliced green onion tops 1/2 cup light sour cream Directions Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife. Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly. Cut in half and scoop out potato leaving a 1/4-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp. Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with nut chips and almonds and bake for 5 minutes more. Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired Recipes you may also like NextBack Apple Cranberry Cobbler with Spiced Whipped Cream Strawberry Balsamic Milkshake Butternut Squash Soup Beach Bear Cupcakes Shrimp with Organic Baby Greens & Tamari Peanut Salad Dressing DIABOLO Cucumber & Lemon Twist Chocolate Mint Cookie Dough Smoothie Black Magic Brownies Coconut Cashew Chicken Satay Acai Power Smoothie Bowl Comments View the discussion thread.