Buffalo Chicken Stuffed Skins


  1. Heat Buffalo Chicken Dip in steamer or water bath for 30 minutes or until product reaches 140°F for 15 seconds.
  2. Heat 5 potato skins (see operational heating instructions) and hold hot.
  3. Per Order Preparation: Place 1 oz. of Buffalo Chicken Dip in each potato skin.
  4. Sprinkle 1/2 oz. of shredded mozzarella cheese over Buffalo Chicken Dip.
  5. Sprinkle 1/4 oz. of crumbled bleu cheese and scallions over shredded mozzarella.
  6. Bake or broil for 3-5 minutes or until cheese is melted.


  • 1/2 oz. Bacio® Cheese Shredded, Mozzarella
  • 1/4 oz. cheese, blue
  • 2 bunches Peak Fresh Produce® Onion(s), Green
  • 60 potato skins
  • 5 pounds West Creek® Dip, Buffalo Chicken, thawed