This dish is a combination of the foods I crave most when I’m watching sports at a bar: buffalo chicken and potato skins. I chose to use fingerling potatoes in this recipe in order to create a single-bite snack that is easy to eat at a party. It can be cumbersome to scoop out the flesh of so many small potatoes, but the reward is worth it: a crispy, mini potato skin filled with blue cheese and buffalo chicken! —Josh Cohen
approximately 40 bite-size potato skins
fingerling potatoes (larger is better)
boneless, skinless chicken thighs, cut into small 1/4-inch cubes
Frank's RedHot hot sauce (or your favorite hot sauce)
crumbled blue cheese (I used Stilton)
white wine vinegar
A handful of thinly sliced chives
In This Recipe
Preheat the oven to 425° F. Place the potatoes on a foil-lined rimmed baking sheet, drizzle them with olive oil so they are barely coated, and season with salt. Cook for approximately 20 minutes, until they are tender when pierced with a fork. When the potatoes are cool enough to handle, slice them in half, and using a small spoon, remove about 2/3 of the flesh from the inside of each potato. You can discard this potato flesh or save it for another purpose.
Arrange the potato skins on a foil-lined rimmed baking sheet, drizzle each one with a tiny bit of olive oil, and roast in the oven for an additional 8 to 10 minutes at 425° F, until the edges of the potatoes appear crispy and brown. Remove the potatoes from the oven and set aside.
In a large mixing bowl, season the chicken with salt, and then toss it with the cornstarch so that the pieces of chicken are lightly dusted. Set a large skillet over high heat, and add grapeseed oil until the bottom of the skillet is covered with 1/8 inch of oil. When the oil begins to lightly smoke, add the chicken. Be aware that the hot oil may splatter. Stir the chicken regularly, and cook until the chicken begins to brown and become crispy. If you cannot cook all of the chicken in a single even layer, cook it in batches—otherwise your chicken will not get crispy. When the chicken is crispy, remove it to a rimmed baking sheet lined with paper towels to drain any excess fat.
Set a large skillet over medium heat. Add the hot sauce and the butter, and when the butter melts, stir to combine. Add the chicken, and toss to fully coat. Set aside.
In a mixing bowl, beat together the blue cheese, sour cream, mayonnaise, and white wine vinegar. Fill each potato skin with a small about of the blue cheese mixture. Top each potato skin with a few small pieces of chicken. Place the filled potato skins into the oven at 425° F, and cook until the cheese mixture begins to bubble, approximately 5 minutes. Transfer the potato skins to a serving platter, garnish with chives, and enjoy.
Born and raised in Brooklyn, I'm perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer's market, making ingredients taste like the best versions of themselves, and rolling fresh pasta.