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Buffalo Chicken Potato Skins
Buffalo Chicken Potato Skins are hollowed out russet potatoes with a crispy skin, stuffed with creamy, spicy buffalo chicken and cheese.
Prep Time 15 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr45 minutesmins
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Course Appetizer
Cuisine American
Servings 12
Calories 253kcal
Ingredients
6small-medium russet potatoes
1tablespoonolive oil
6ouncescream cheesesoftened
2cupscooked shredded chicken
½cupbuffalo sauce
11-ounce packet ranch dip seasoning
½cupMozzarella cheese shredded
1 ½cupssharp Cheddar cheesedivided
2green onionssliced thin for garnish
Blue cheese dressing or ranch dressing 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
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the microwave for 60-90 seconds.