Buffalo Chicken Stuffed Potatoes
2 1/2 – 3
Frank’s Red Hot Wings Sauce
or sweet potato, about 1 per person
blue cheese crumbles
shredded sharp cheddar cheese
sour cream and chive sauce
Sour Cream and Chive Sauce
light or regular
Pour chicken broth into the pressure cooker pot. Add paprika, cumin, garlic powder, onion powder, salt and pepper; stir. Add chicken thighs and stir.
Arrange chicken in a single layer on the bottom of the pan (or as close to a single layer as possible).
Place a tall trivet on top of the chicken and arrange russet or sweet potatoes on top (no need to poke holes in the potatoes).
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 16 minutes.
Meanwhile, whisk the sour cream and chive sauce ingredients together in a small bowl and set aside (the sauce can be prepared up to 3 days in advance)
When pressure cooking is complete, use a natural release.
Place potatoes on a plate and cover with foil to keep warm.
Remove chicken from the pot and discard liquid. Place chicken in a bowl and shred. Pour Franks Red Hot sauce over the chicken. Add more sauce to increase spice level.
To serve, slice the potatoes long ways and fluff. Top with shredded buffalo chicken and desired toppings.
Feel free to mix up toppings and type of potato as desired!