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 extra buffalo sauce for a bold, crowd-pleasing appetizer.
How To Make Buffalo Chicken Potato Skins
These potato skins come together in a few simple stages and make a great game-day or party snack. Start by baking 6 small to medium russet potatoes until tender, about 1 hour at 425°F. Let them cool until you can handle them, then slice each potato in half and scoop out most of the flesh, leaving about 1/4 inch so the shells hold their shape. Save the scooped potato for another use if you like.
Increase the oven temperature to 450°F. Brush both sides of the potato shells with olive or vegetable oil and season lightly with salt and pepper. Place the shells cut-side down on a rimmed baking sheet and bake 10 minutes, then flip and bake another 10 minutes so they become crisp on both sides.
Reduce the oven to 350°F while you make the filling. In a medium bowl, beat 4 ounces of softened cream cheese with 1/2 cup buffalo sauce until smooth—ensure the cream cheese is fully softened to avoid lumps. Stir in 2 cups shredded cooked chicken, 2 teaspoons ranch seasoning, and 1 cup shredded Monterey Jack cheese until evenly combined.
Spoon the buffalo chicken mixture into the crispy potato shells, dividing it evenly. Return them to the oven and bake 8–10 minutes, until the filling is heated through and the cheese is melted.
To serve, drizzle with blue cheese dressing and extra buffalo sauce, then top with sliced green onions. These potato skins are full of spicy, tangy flavor and are guaranteed to be a hit at any gathering.
Storage
These potato skins are best served immediately, but you can store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven or an air fryer to restore crispiness.
Try These Other Buffalo Recipes
- Buffalo Chicken Jalapeno Poppers
- Buffalo Chicken Mac and Cheese
- Buffalo Shrimp Dip
- Buffalo Chicken Sliders
- Slow Cooker Buffalo Chicken Dip
- Cheesy Buffalo Chicken Taquitos
- Crock Pot Buffalo Chicken Chili
Buffalo Chicken Potato Skins
Ingredients
- 6 small to medium russet potatoes
- Olive oil or vegetable oil
- 4 ounces cream cheese, softened
- 1/2 cup buffalo sauce
- 2 cups shredded cooked chicken (rotisserie works well)
- 2 teaspoons ranch seasoning
- 1 cup shredded Monterey Jack cheese
- Sliced green onions
- Blue cheese dressing
Instructions
- Scrub and dry the potatoes. Pierce each with a fork or knife and rub with oil.
- Preheat oven to 425°F. Bake potatoes about 1 hour, until tender. Let cool enough to handle.
- Cut each potato in half horizontally and scoop out the pulp, leaving about 1/4 inch of flesh. Reserve pulp if desired.
- Increase oven to 450°F. Coat both sides of the potato shells with oil and season with salt and pepper.
- Place cut-side down on a foil-lined baking sheet and bake 10 minutes. Flip and bake another 10 minutes until crisp.
- Reduce oven to 350°F.
- In a medium bowl, beat cream cheese and buffalo sauce until smooth. Stir in chicken, ranch seasoning, and Monterey Jack cheese.
- Divide the mixture among the potato skins and bake 8–10 minutes until heated through and cheese melts.
- Drizzle with blue cheese dressing and extra buffalo sauce, then sprinkle with green onions. Serve warm.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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