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Frank's® RedHot®



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Servings: 20


  • 5 cups Mashed potatoes, prepared
  • 1 1/2 cups Cheddar cheese, shredded
  • 1/2 cup Green onions, minced
  • 2 1/2 cups Chicken, cooked, diced
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup Butter, hot, clarified
  • 20 each Baked potato skins, frozen
  • 5 cups Sour cream
  • 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup Chives, dried


  • 5. To reheat: Bake stuffed potato skins in preheated conventional oven at 350 °F for 30 minutes, or until thoroughly heated. Portion 1/4 cup sour cream mixture on the side.
  • 1. Combine potatoes, cheese, onions and chicken in a bowl.
  • 2. Combine RedHot and butter. Add to potato mixture. Mix well. Keep warm.
  • 3. Place skins on a sheet pan. Bake in preheated conventional oven at 400 °F for 10 minutes, or until thoroughly heated. Remove from oven. To assemble: Fill each potato skin with 1/2 cup of potato mixture. Cover and chill.
  • 4. Combine sour cream, RedHot and chives in small bowl. Mix well. Cover and chill.