Buffalo Shrimp and Blue Cheese Potato Skins.
Potato skins stuffed with buffalo shrimp, blue cheese and diced celery, served with blue cheese dressing. This is the perfect appetizer for watching the Big Game … and cheering on the Pats!
Now that the Pats are headed to the biggest game of the year, we can start talking football food. If they weren’t playing in the championship game, we probably wouldn’t be watching … but since we are, bring on all the best football apps!
These potato skins are easy to make, but you need to commit to a few steps and allow time for baking the potatoes, hollowing out the center and then stuffing them. Not difficult, just require a couple extra minutes, but it’s well worth it.
For the shrimp, we used frozen extra large cooked shrimp, shell on. I thawed them in the fridge, then peeled them and they were ready to go, no cooking required. They do warm up when you stuff them in the potato skins and put them in the oven for a few minutes.
We used mild buffalo sauce here, because I don’t like spicy things and the kiddos sure don’t either. But use whatever level of hotness you’d like. Or serve with the hot stuff on the side.
This appetizer serves 4 hearty eaters (with 2 potato skins per person), or you could easily serve 8 people (1 skin per person) if you’re having other appetizers.
We’ll be making these on Big Game Sunday, along with a couple other apps.
Here’s how to make these Buffalo Shrimp and Blue Cheese Potato Skins:
Buffalo Shrimp and Blue Cheese Potato Skins
- 4 russet potatoes scrubbed and poked with a fork
- 1 tablespoon salted buter
- 1 tablespoon buffalo sauce (plus more for serving) mild, medium or hot
- 3 ounces blue cheese crumbled
- 8 extra large cooked frozen shrimp thawed, shell removed, patted dry (31-40 shrimp per pound)
- 2 stalks celery roughly chopped or diced
- fresh ground black pepper
- additional buffalo sauce
- blue cheese dressing
- celery sticks / and or carrot sticks
- Preheat oven to 400 degrees F. Place potatoes directly on rack and bake until fork tender, about 40-50 minutes. Our potatoes were small, so ours were ready in 30 minutes. Remove from oven.
- Prepare a baking sheet with tinfoil. Carefully (potatoes are hot!) cut potatoes in half lengthwise and scoop out flesh, leaving a thin flesh layer within each skin. Place potato skins on baking sheet. Set potato flesh aside for another use - you won't need it in this recipe.
- Place butter and buffalo sauce in a small microwave safe bowl and microwave 15-30 seconds until butter is melted. Stir mixture together.
- Brush buffalo sauce onto each potato skin and place the skins back onto baking sheet. Place back in oven for 5 minutes. Toss shrimp with remaining buffalo mixture and set aside.
- Remove potato skins from oven. Top each skin with 2 buffalo shrimp and blue cheese crumbles. Place back into oven for 2-3 minutes until shrimp are warm and cheese begins to melt. Remove from oven and top with diced celery and freshly ground pepper.
- Serve potato skins with buffalo sauce, blue cheese dressing and celery and/or carrot sticks.