Buffalo Chicken Potato Skins Recipe

In a crockpot, combine chicken, onions, celery stalk, garlic, and enough broth to cover the chicken.

Cover and cook on High for 4 hours or Low for 6 hours.

Remove the chicken from the pot, reserve ½ cup of broth, and discard the rest.

Shred the chicken with 2 forks, return to the slow cooker with the reserved broth and the hot sauce.

Cook on High for an additional 30 minutes.

Meanwhile, pierce potato with a fork a few times all around.

Place in microwave and cook on High for about 5 minutes per potato; set aside to cool.

Cut potatoes in half horizontally.

Scoop out potatoes leaving about a ¼-inch thick wall, skins will weigh about 1 ounce each.

Heat oven to 450 degrees F.

Lightly spray potato skins on both sides with oil and place a foil lined baking sheet.

Season with salt and pepper and bake for 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tablespoon of shredded cheese, and bake for 5 minutes or until cheese is melted.

Top each with 1 teaspoon of blue cheese dressing, shredded carrots, and celery.

Serve and enjoy.