Buffalo Chicken Dip on Potato Half Shells | Buffalo Chicken Dip| Big Game
Creamy buffalo chicken dip served in crispy, oven baked potato half shells with crumbled blue cheese and ranch dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Ingredients
- 2.2lbs (1 kg) Russet Potatoes, washed, cut in half lengthwise
- As Needed Cold Water
- 1 teaspoon (1g) Kosher Salt
- 1 tablespoon (15 ml) Olive Oil
- 4 cups (1 lb.) Shredded Chicken Breast, cooked, cooled
- 16 ounces (454g) Cream Cheese, softened
- ¾ cup (180ml) Buffalo Wing Sauce
- 1 cup (240 ml) Ranch Dressing
- ½ cup (90g) Blue Cheese Crumbles
- ¼ cup Carrots, finely diced
- ¼ cup Celery, finely diced
- ½ cup Ranch Dressing
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