Buffalo Chicken Loaded Potato Wedges
cut into wedges
Salt and pepper
Boneless skinless chicken thighs
Franks Hot Sauce
Buffalo cheese curds
Crisp bacon and set aside.
Wash russet potatoes and slice into wedges, place onto baking pan.
Toss wedges with avocado oil and salt and pepper.
Air fry at 400 for 15 to 20 minutes or until tender and crispy.
While they cook, you can start your buffalo chicken.
Place chicken, franks and butter into Instant pot.
Close lid, and set instant pot to manual for 12 minutes. Allow to naturally release pressure.
When pressure is released, open pot and shred chicken.
Place potato wedges into baking dish or cast iron pan.
Add chicken and cheese curds to the potatoes.
Place in Omni and broil 5 minutes to melt cheese curds.
Drizzle with ranch and buffalo sauce and top with bacon and green onions.