Mix the marinade ingredients in a bowl. Pour over the skinless drumsticks, cover, and refrigerate for a few hours or overnight.
Note: Ask the butcher to remove the skin from the chicken drumsticks for you or take a piece of paper towel, grab the skin at the top and pull it all the way down to remove.
Preheat oven to 425°F (220°C), convection. Cut the ends off each potato and scoop with a melon baller, making a wide enough indent for the drumstick to fit snugly.
Note: Do not discard the potato scraps from the inside. I like to coat them in a little oil (and seasoning of choice) and air fry at 390F for about 10-12 min or until crispy and cooked!
When the potato is scooped, place the marinated drumstick inside and press it in making sure it’s snug. Repeat this step for each one.
When buying drumsticks at the store, you will have to select a smaller drumstick and a larger potato so the drumstick can fit nicely inside.
Place 1-2 stuffed potatoes on a sheet of parchment paper, drizzle lightly with olive oil, and wrap tightly. Repeat for all. Place wrapped potatoes on a baking sheet and bake for 60-70 minutes, or until golden.
Unwrap and serve warm with ranch or your favorite dip.
Notes
Potato size: Bigger than you think you need. A too-small potato means a loose fit and a drier bite.
Marinade time: Overnight is ideal, but even 2-3 hours will still give you great flavor.
Scraps: Don't throw them away, air fry them for a crispy bonus side.
Storage: Fridge for up to 3 days, reheat in the oven or air fryer to keep the potato crisp.