Buffalo Chicken Potato Skins
Buffalo Chicken Potato Skins are tender hollowed out potatoes with a crispy skin, stuffed with creamy, spicy buffalo chicken and cheese. They are an easy appetizer, perfect for game day or any party.
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Buffalo Chicken Stuffed Potato Skins
Potato Skins are a classic appetizer at restaurants or finger food at parties. I decided to kick them up a few notches and instead of the typical bacon and sour cream, I stuffed them full of spicy buffalo chicken, cheese, and ranch.
Because these crispy potato skins are a finger food, you can pick them up and eat them, or use a knife and fork if you’re feeling a little more sophisticated.
The potatoes do need an hour to cook in the oven. You can microwave them too, but baking them helps give the skins a kickstart on getting crispy. The chicken is spicy and rich with buffalo sauce but gets a creamy coolness from the cream cheese and ranch.
Ingredients for Buffalo Chicken Potato Skins
- Russet Potatoes – These are the best potatoes to use because the skins get nice and crispy, but still hold their shape well when you scoop the insides of the potatoes out.
- Cooked Shredded Chicken – Use leftovers, or pluck the meat off of a rotisserie chicken.
- Cream Cheese – Full fat, block style is best.
- Buffalo Sauce – Cayenne pepper sauce, Like Frank’s Red Hot.
- Ranch Dip Seasoning – A packet of the dry seasoning mix.
- Mozzarella Cheese – Freshly grated off the block.
- Sharp Cheddar Cheese – Also freshly grated off the block.
- Olive Oil – For brushing on the whole potatoes before baking.
- Green Onions – Thinly sliced, for garnish. Fresh chives are great too.
- Blue Cheese or Ranch Dressing for Topping
How To Make Buffalo Chicken Potato Skins
Be sure to check the recipe card below for full ingredients & instructions.
- Prep. Preheat the oven to 425°F and line a baking sheet with foil. Scrub potatoes clean and pick off any eyes.
- Bake potatoes. Rub olive oil all over the potatoes and sprinkle kosher salt all over them. Bake them for an hour then let them cool at least 10-15 minutes, until they are cool enough to handle. While they are cooling, turn down the oven temperature to 350°F.
- Slice, scoop, bake again. Cut the potatoes in half lengthwise, then carefully scoop out the flesh, leaving a 1/4-1/2-inch rim of flesh to form a bowl. Discard the insides it or keep for another use. Arrange the skins on the baking sheet, brush with olive oil and sprinkle with salt and pepper. Bake them again for 10 minutes.
- Mix the chicken filling. While the potatoes are baking the second time, combine the shredded chicken, cream cheese, buffalo sauce, ranch mix and cheese. Save some cheddar for topping.
- Stuff and bake. Spoon the chicken into the potato shells and top with more cheddar. Bake for another 8-10 minutes. The cheese should be melted and the chicken warmed through.
While this is one of my favorite ways to stuff potato skins, there are some other yummy fillings I like to use.
Chili – Scoop some of your favorite chili into the shell, top with cheese, and bake. Serve with sour cream and garnish with sliced green onions.
Mexican – Spread some refried beans into the shells, sprinkle with cheese, and bake. Top with salsa, sour cream, and guacamole.
Taco – Spoon some leftover taco meat and sprinkle with jack and cheddar cheese. Top with shredded lettuce and diced tomatoes.
Pizza – Spread some pasta sauce in the bottom of the shell, sprinkle mozzarella cheese on top and any pizza toppings you like, and bake. Garnish with minced parsley or basil.
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the microwave for 60-90 seconds.
- When choosing potatoes, choose the smallest ones; they will be easier to hold and will hold their shape better.
- If you happen to remove a little too much of the potato flesh, you can always press a little back in. When you bake the shells it will all stick together just fine.
- Save time by using a rotisserie chicken. You should get about 4 cups and can use the rest for BBQ Chicken Pizza Rolls!
More Classic Appetizer Recipes to Try
Buffalo Chicken Potato Skins
- 6 small-medium russet potatoes
- 1 tablespoon olive oil
- 6 ounces cream cheese softened
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
- 1 1-ounce packet ranch dip seasoning
- ½ cup Mozzarella cheese shredded
- 1 ½ cups sharp Cheddar cheese divided
- 2 green onions sliced thin for garnish
- Blue cheese dressing or ranch dressing topping
- 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.