Buffalo Ranch Chicken and Avocado Loaded Potato Skins

Bite-size potato skins loaded with the best toppings!

Prep Time:  5 minutes   |   Cook Time:  1 hour, 5  minutes   |   Total Time:  1 hour, 10  minutes   |   Servings:  4

Ingredients:

Loaded Potato Skins

• 4 large russet potatoes
• 1 tablespoon  Carlini  Pure Olive Oil
• 1 teaspoon  Stonemill  Iodized Salt

Buffalo Ranch Chicken and Avocado

• 2  Kirkwood  Fresh Chicken Breasts, cooked and cubed
• 1 cup  Happy Farms  Shredded Cheddar Cheese
• 2 avocados, diced
• ¼ cup  Tuscan Garden  Ranch Dressing
• ¼ cup  Burman's  Hot Sauce

Directions:

1. Preheat oven to 350°.
2. Rinse potatoes and rub with oil and salt.
3. Bake for 40 minutes or until soft when pierced with fork.
4. Let cool for 5 minutes. Slice into ½-inch rounds and place on a baking sheet. Scoop out a small pocket from each potato, leaving a sturdy shell. Choose one of the fillings below.

Buffalo Ranch Chicken and Avocado

Directions:

1. In a medium bowl, combine all ingredients.
2. Divide evenly among potato pieces. Bake for 15 minutes or until cheese is melted.

Make the full Loaded Potato Skins

Recipe courtesy of Chef Alyssa,  ALDI Test Kitchen