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These Buffalo Chicken Potato Skins are crispy potato skins loaded with a creamy, spicy buffalo chicken filling and finished with plenty of melty cheese. The cream cheese and ranch filling is extra creamy and irresistible. Perfect for game day or parties, they’re easy to make and guaranteed to disappear fast.
For more tasty appetizers, try my Buffalo Chicken Dip or Buffalo Chicken Nachos, or check out all my Game Day Recipes.
4 Tips That Make or Break This Recipe
- Choose the right potatoes. Small to medium russet potatoes work best. They have thick, sturdy skins that crisp up nicely and hold the filling without falling apart.
- Don’t skip the re-bake. After scooping, brush the insides with oil and bake the empty skins before filling. This step is what gives you crispy (not soggy) potato skins.
- Leave enough potato. When scooping, leave about ¼ inch of flesh so the skins hold their shape and have some substance.
- Rotisserie chicken is your shortcut. Use a store-bought rotisserie chicken for quick, flavorful shredded chicken with almost no extra effort.
RECIPE WALK-THROUGH
How To Make Buffalo Chicken Potato Skins
See the recipe card below for full, detailed instructions
Step 1: Bake the Potatoes
Brush potatoes with olive oil, sprinkle generously with salt, and bake at 425°F for about an hour.
How to tell they’re done: A fork or skewer should slide easily into the center with no resistance.
Let them cool for about 10 minutes before handling.
- Pro Tip: Poking a few holes in the potatoes before baking helps steam escape and prevents them from bursting.
Scoop and Crisp the Skins
Cut potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving about ¼ inch to form a sturdy “bowl.”
Brush the cut sides with olive oil and season lightly with salt and pepper.
Bake empty skins at 350°F for about 10 minutes until the edges start to crisp.
- Quick Note: Save the scooped potato for mashed potatoes, hash, or soup. No waste!
Make the Buffalo Chicken Filling
Mix shredded chicken with softened cream cheese, buffalo sauce, ranch seasoning, mozzarella, and half of the cheddar.
The filling should be creamy and well combined. If the cream cheese is too stiff, microwave it for 15-20 seconds to soften.
Use full-fat brick-style cream cheese (not the spreadable kind) for the best texture.
- Pro Tip: Start with less buffalo sauce and taste. You can always add more heat, but you can’t take it away.
Fill and Bake
Divide the filling evenly among the potato skins. Top with the remaining cheddar.
Bake for 8-10 minutes at 350°F until the cheese is melted and bubbly.
- Sensory Cue: The cheese should be golden and slightly bubbling around the edges.
Finish and Serve
Drizzle with blue cheese or ranch dressing, a little extra buffalo sauce if desired, and sprinkle with sliced green onions.
For extra cooling, add a drizzle of sour cream on top or serve it on the side.
Serve with extra dressing for dipping.
Air Fryer Option
For extra-crispy skins, finish the filled potato skins in the air fryer. After filling, air fry at 375°F for 5-6 minutes until the cheese is melted and the edges are crispy. Watch closely to prevent burning.
Variations
- Swap the protein: Use leftover shredded pork or turkey instead of chicken.
- Adjust the heat: Use mild buffalo sauce or add a splash of ranch to the filling for less spice.
- Extra blue cheese: Stir crumbled blue cheese directly into the filling for extra tang.
- Add bacon: Top with crispy bacon bits for even more crunch and flavor.
- Cool it down: Sour cream makes a great cooling drizzle or dipping option alongside blue cheese or ranch dressing.
Serving Ideas
Pair with a simple side salad for a more complete meal.
Arrange on a platter with celery and carrot sticks for dipping.
Serve alongside wings, nachos, or sliders for a full game day spread.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Store leftover filled potato skins in an airtight container in the fridge for up to 3 days.
- Reheating: For the crispiest results, reheat in the oven at 350°F for 8-10 minutes or in an air fryer at 350°F for 4-5 minutes. The microwave works in a pinch (60-90 seconds), but the skins won’t be as crispy.
- Make Ahead: Prep the filling and bake/scoop the potatoes up to a day in advance. Store separately in the fridge. Assemble and bake when ready to serve. For best results, crisp the skins right before filling so they stay crunchy.
Frequently Asked Questions
Which potatoes are best for potato skins?
Russet potatoes are the go-to choice. Their thick skins crisp up nicely and they’re easy to scoop without falling apart.
How do you keep potato skins crispy after filling?
The secret is re-baking the scooped skins before adding the filling. Brushing with oil and baking for 10 minutes crisps them up so they stay sturdy even with a creamy filling.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of the easiest shortcuts and adds great flavor. Just shred the meat and use about 2 cups for this recipe.
Can I make these ahead of time?
Yes! Prep the filling and bake/scoop the potatoes in advance. Store them separately and assemble right before baking for best results.
What’s better: blue cheese or ranch?
It’s personal preference. Blue cheese adds a tangy, classic buffalo wing flavor. Ranch is milder and creamy. You can also offer both and let guests choose.
More Appetizer Recipes
- Buffalo Chicken Sliders
- Slow Cooker Chicken Wings
- Teriyaki Chicken Wings
- Jalapeno Poppers
- Crispy Baked Buffalo Wings
Buffalo Chicken Potato Skins
Ingredients
- 6 small-medium Russet potatoes
- 1 tablespoon Olive oil
- 6 ounces Cream cheese softened
- 2 cups Cooked shredded chicken
- 1/2 cup Buffalo sauce
- 1 packet Ranch dip seasoning 1 ounce
- 1/2 cup Mozzarella cheese shredded
- 1 ½ cups Sharp cheddar cheese divided
- 2 Green onions sliced thin for garnish
- Blue cheese dressing or ranch dressing for topping
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Brush potatoes with olive oil and sprinkle generously with salt. Place potatoes on the lined baking sheet and bake for one hour. Let sit until cool enough to handle; about 10 minutes.
- Turn down the oven temperature to 350 degrees.
- Cut the potatoes in half lengthwise, then carefully scoop out the flesh from each half, leaving about ¼ inch of flesh to form a bowl. Arrange on the lined baking sheet.
- Brush the cut sides of the potatoes with olive oil and sprinkle lightly with salt and pepper. Bake for 10 minutes.
- In a medium sized bowl, mix together shredded chicken, cream cheese, buffalo sauce, ranch mix, Mozzarella cheese and half of the cheddar. Divide the mixture between the potato skins and top with remaining cheddar.
- Bake for 8-10 minutes or until cheese is melted.
- Drizzle with blue cheese or ranch dressing, extra buffalo sauce and sprinkle sliced green onions on top. Serve with extra dressing for dipping.
Notes
- Use small to medium russet potatoes for the best texture and size.
- Let potatoes cool for 10 minutes before scooping to avoid burns.
- Leave about ¼ inch of potato flesh when scooping so the skins hold their shape.
- Re-bake the empty skins before filling to prevent sogginess.
- Rotisserie chicken is the easiest shortcut for shredded chicken.
- Use full-fat brick-style cream cheese (not spreadable) and soften before mixing.
- Adjust buffalo sauce to taste. Start with less and add more if you like it spicier.
- Sour cream can be drizzled on top or served on the side as a cooling option.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for crispiest results.
- For extra-crispy skins, finish in an air fryer at 375°F for 5-6 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
