Buffalo Chicken Potato Skins
Crispy baked potato skins stuffed with creamy buffalo chicken and melted cheese. These loaded buffalo chicken potato skins are the ultimate game day appetizer.
Servings: 12
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
Calories: 178kcal | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 666mg | Potassium: 94mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 0.4mg
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