Home AppetizersBuffalo Chicken Potato Skins

Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins are crispy on the outside and filled with a spicy buffalo chicken and cheese mixture.

Prep15 min
Cook1 hr 30 min
Total1 hr 45 min
Serves6

Buffalo Chicken Potato Skins are crispy on the outside and filled with a spicy buffalo chicken and cheese mixture. Drizzle them with blue cheese dressing and buffalo sauce for a spicy hot party appetizer!

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There are a few steps to making these Buffalo Chicken Potato Skins but they are so easy. First bake 10 small to medium russett potatoes until soft, about an hour. Let cool until cool enough to handle and then cut them in half and scoop out most of the insides. Grease both sides of the potatoes with oil and then bake them for 10 minutes. Flip them over and bake 10 more minutes. They will be nice and crispy on both sides.

Buffalo Chicken Potato Skins are the perfect spicy appetizer!

To make the filling, use a hand-held mixer to beat the cream cheese and buffalo sauce. Be sure the cream cheese is plenty soft first are it will be lumpy when you beat it.

Stir in the chicken, ranch seasoning, and cheese.

Stuff the shells with the filling and bake for about 10 minutes.

To serve, drizzle with blue cheese dressing and buffalo sauce and sprinkle with green onions.

These potato skins have so much spicy flavor and are sure to be a hit.

Storage

These potato skins are bets eaten right after they are made but they can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350 degree oven or an air fryer to get them crispy again.

Buffalo Chicken Potato Skins with blue cheese dressing

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Ingredients

6 small to medium russett potatoes
olive oil or vegetable oil
4 ounces cream cheese, softened
1/2 cup Buffalo sauce
2 cups shredded cooked chicken, rotisserie chicken is perfect
2 teaspoons ranch seasoning
1 cup shredded Monterey Jack cheese
sliced green onions
Blue Cheese dressing

Equipment Hand-held electric mixer, Rimmed Baking Sheet

Steps

1
Scrub and dry the potatoes. Pierce each one with a fork or a knife. Rub each potato with olive oil or vegetable oil.
2
Preheat oven to 425 degrees. Bake potatoes for 1 hour. Let cool until cool enough to handle.
3
Cut each potato in half horizontally. Scoop out the pulp, leaving 1/4 of an inch. Save pulp for another use. It is great for thickening soups.
4
Turn oven heat up to 450 degrees. Coat both sides of potatoes with oil. Lightly season both sides of potatoes with salt and pepper.
5
Place on a baking sheet lined with foil. Bake cut side down for 10 minutes. Flip over and bake 10 more minutes.
6
Reduce oven temperature to 350 degrees.
7
In a medium bowl, use a hand-held electric mixer to beat cream cheese and Buffalo sauce until smooth.
8
Stir in chicken, ranch seasoning, and Monterey Jack cheese.
9
Divide mixture between potato skins. Bake 8 to 10 minutes.
10
Drizzle with blue cheese dressing, extra Buffalo sauce, and sprinkle with green onions.

Nutrition

Calories384
Carbs39
Protein22
Fat15
Sodium983
Fiber5
Sugar2