Buffalo Jacket Potatoes
4 baking potatoes
1/2 chicken stock cube
1/2 dl water
1/2 tbsp ranch dressing mix
100 g cream cheese
2-4 tbsp Frank's hot sauce
2 cooked chicken breasts
50 g shredded cheese
Served with:
A little ranch dressing or blue cheese sauce
2 celery stalks, cut into sticks
1-2 carrots, cut into sticks
Chopped chives
Heat each potato in the microwave for 5 minutes. Cut them in half and scoop out most of the flesh, leaving 3-4 mm of potato inside the skin.
Drizzle the potato skins with a little olive oil, salt, and pepper, and bake them in the oven at 220°C for 10 minutes.
In a pot, heat the water, stock cube, and ranch dressing mix until it comes to a boil. Add the cream cheese and buffalo sauce. Bring to a boil again, add the cooked chicken, and mix in the mashed potato flesh.
Fill the potato skins with the chicken mixture, sprinkle with cheese, and bake for an additional 5 minutes.
Serve with ranch dressing, thinly sliced carrots, and celery sticks. Garnish with chopped chives.