If you love all the flavors of buffalo chicken and are a fan of crispy potato skins, then this recipe is definitely for you! These Buffalo Chicken Potato Skins are the perfect combination of spicy, savory, and crispy—all loaded onto a baked potato skin for the ultimate bite-sized treat. Whether you’re hosting a game day party or just craving something indulgent, these little guys will be the star of the show. Trust me, you’ll want to make extras!
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Why You’ll Love Buffalo Chicken Potato Skins
This recipe isn’t just about the ingredients—it’s about creating those delicious moments. Whether you’re relaxing with your family or sharing these with friends at a gathering, this dish is sure to bring everyone together. Here’s why it’s a favorite:
- Versatile: Serve them as a game-day snack, a fun appetizer at a party, or even as a hearty weeknight dinner. They’re perfect for any occasion where you need something flavorful and satisfying.
- Budget-Friendly: Made with simple ingredients, these potato skins are an affordable option for feeding a crowd without breaking the bank. Plus, you can use leftover chicken to make them even easier!
- Quick and Easy: With just a few steps, you can have these potato skins on the table in no time. They’re super straightforward, even for beginners.
- Customizable: Love it extra spicy? Add more hot sauce. Want it milder? Skip the hot sauce and use ranch dressing. You can tweak these to match your taste perfectly.
- Crowd-Pleasing: These potato skins are a guaranteed hit with both kids and adults. You’ll have everyone asking for seconds (and the recipe!).
Ingredients
Here’s the magic of these Buffalo Chicken Potato Skins. They’re made with simple ingredients that come together to create a flavor-packed snack or meal. Let’s break it down:
- Russet Potatoes: The perfect base for these skins. When baked until crispy, they provide a sturdy vessel for all the flavorful toppings.
- Cooked Chicken: Shredded cooked chicken is the star here. It’s soaked in spicy buffalo sauce to give it that signature flavor. Leftover rotisserie chicken works great for a quick and easy option.
- Buffalo Sauce: This gives the dish its signature spicy kick! You can adjust the amount based on how hot you want it to be.
- Cream Cheese: The creamy element that helps balance the heat from the buffalo sauce and makes the filling extra smooth and rich.
- Shredded Cheddar Cheese: Melty, gooey cheddar cheese is what makes these potato skins irresistible.
- Green Onions: For a little freshness and crunch to balance the richness of the cheese and buffalo sauce.
- Ranch or Blue Cheese Dressing: For dipping! You can choose whichever you prefer for that creamy cool contrast to the spicy buffalo chicken.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make these irresistible Buffalo Chicken Potato Skins:
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pierce them a few times with a fork, and bake directly on the oven rack for about 45-60 minutes until tender. Once they’re done, let them cool slightly.
- Prepare the Filling: While the potatoes are cooling, shred the cooked chicken and place it in a bowl. Mix in the buffalo sauce and cream cheese until well combined. If you like it extra spicy, feel free to add more buffalo sauce to taste!
- Scoop the Potatoes: Once the potatoes are cool enough to handle, slice them in half lengthwise. Use a spoon to scoop out the flesh, leaving a thin layer of potato along the edges. Don’t scoop out too much—you want the skins to hold up!
- Stuff the Skins: Spoon the buffalo chicken mixture into each potato skin, pressing it down gently to fill it evenly. Top each skin with shredded cheddar cheese.
- Bake Again: Place the stuffed potato skins on a baking sheet and return them to the oven for about 10-15 minutes, or until the cheese is melted and bubbly.
- Finishing Touches: Remove from the oven and sprinkle with chopped green onions. For extra creaminess, serve with a side of ranch or blue cheese dressing.
- Serve and Enjoy: Serve warm and enjoy these tasty, cheesy, spicy potato skins that will have everyone reaching for more!
How to Serve Buffalo Chicken Potato Skins
These Buffalo Chicken Potato Skins are amazing on their own, but they’re also great when paired with a few sides to round out the meal:
- Fresh Salads: Pair them with a crisp salad to balance out the richness of the potato skins.
- Vegetable Sides: Roasted vegetables, such as carrots, celery, or bell peppers, are a great way to add some healthy crunch alongside the cheesy potatoes.
- Dipping Sauces: Offer a variety of dipping sauces like ranch, blue cheese, or even extra buffalo sauce for guests to customize their skins.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: You can bake the potatoes ahead of time and refrigerate them. When you’re ready, scoop them out and stuff them with the filling before baking again.
- Customize the Toppings: Add extra toppings like crispy bacon bits, jalapeños, or shredded lettuce for a fun twist.
- Dietary Adjustments: If you want to make this dish lighter, consider using a reduced-fat cream cheese or skipping the cheese on top.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven for the best results.
- Freezing: You can freeze these potato skins! Assemble them, then wrap in plastic wrap and foil. When ready to eat, bake directly from frozen at 400°F (200°C) for about 20-30 minutes.
FAQ Section
Q1: Can I use a different type of potato?
A1: While russet potatoes are the best for this recipe, you could try other varieties like sweet potatoes for a unique twist.
Q2: Can I make these potato skins ahead of time?
A2: Yes! You can bake the potatoes and prepare the buffalo chicken filling in advance. Just assemble the skins and bake when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store any leftover potato skins in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep them crispy.
Q4: Can I freeze these potato skins?
A4: Absolutely! Assemble and freeze them for up to 3 months. When ready to eat, bake them directly from frozen.
Q5: Can I use a different sauce instead of buffalo sauce?
A5: Sure! You could use BBQ sauce for a different flavor profile or a garlic parmesan sauce for something a little milder.
Q6: How do I reheat these potato skins?
A6: Reheat in the oven at 375°F (190°C) for 10-15 minutes, or until hot and crispy.
Q7: Can I add other ingredients to the buffalo chicken filling?
A7: Yes, feel free to add some diced celery or shredded carrots to the filling for extra crunch and flavor!
Q8: How can I make these spicier?
A8: You can add extra buffalo sauce or sprinkle some cayenne pepper on top to kick up the heat.
Q9: Can I make this recipe without meat?
A9: Yes! Use a vegetarian buffalo chicken substitute, like cauliflower or chickpeas, for a meat-free option.
Q10: How can I make these potato skins more filling?
A10: Add a layer of cooked bacon or crumbled sausage to the potato skins for a heartier option.
Conclusion
These Buffalo Chicken Potato Skins are the perfect way to enjoy the bold flavors of buffalo chicken in a fun, bite-sized form. Whether you’re feeding a crowd or treating yourself to something indulgent, they’re sure to be a hit. So grab your ingredients, fire up the oven, and get ready for a mouthwatering snack that everyone will love!
Print
Buffalo Chicken Potato Skins
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Crispy potato skins filled with spicy buffalo chicken and topped with tangy blue cheese, these are perfect for a savory snack or appetizer!
Ingredients
- 4 medium russet potatoes, scrubbed clean
- Oil for brushing
- 2 cups cooked chicken, shredded or diced and warm
- 1/2 cup hot sauce (such as Frank’s Red Hot)
- 2 tablespoons butter, melted
- Salt and pepper to taste
- 1/2 cup cheddar cheese, shredded
- 1/4 cup blue cheese, crumbled (optional)
- 2 green onions, sliced
- 1/4 cup blue cheese dressing (optional)
Instructions
- Prick the potatoes a few times with a fork, then bake in a preheated 400°F (200°C) oven for about 1 hour, or until tender.
- Let the potatoes cool, then cut them in half and scoop out the middle, leaving about 1/8 inch of potato on the skin. (Save the scooped-out potato for mashed potatoes or another use.)
- Brush the potato skins with oil and bake them in a preheated 450°F (230°C) oven for 10 minutes on each side.
- Mix the hot sauce and melted butter, then stir in the warm shredded chicken.
- Season the inside of the potato skins with salt and pepper, fill them with the buffalo chicken mixture, and sprinkle with cheddar and blue cheese.
- Broil the filled potato skins for a few minutes until the cheese has melted.
- Serve warm, garnished with green onions and optional blue cheese dressing for dipping.
Notes
- Option: Adjust the amount of hot sauce depending on your preferred spice level.
- Tip: Leftover buffalo chicken can be stored for another use like sandwiches or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg