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Close-up of crispy Buffalo Chicken Potato Skins, showcasing the melted cheese, shredded chicken, and buffalo sauce drizzle.

Ultimate Buffalo Chicken Potato Skins

These Buffalo Chicken Potato Skins are a crowd-pleasing appetizer or game-day snack. Crispy potato skins are loaded with a creamy, spicy buffalo chicken mixture and topped with melted cheese for the ultimate flavor explosion. Garnish with fresh green onions for a burst of freshness.
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Prep Time 20 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 27 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup buffalo wing sauce
  • 1/4 cup cream cheese, softened
  • 1/4 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese optional
  • 2 green onions, thinly sliced, for garnish

Equipment

  • Baking sheet
  • Fork
  • Medium bowl
  • Knife
  • Spoon
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Prick each potato several times with a fork.
  2. Rub potatoes with olive oil, salt, and pepper.
  3. Bake for 45-60 minutes, or until potatoes are easily pierced with a fork. Let cool slightly.
  4. While the potatoes are baking, in a medium bowl, combine the shredded chicken, buffalo wing sauce, cream cheese, and ranch dressing. Mix well until everything is evenly coated.
  5. Once the potatoes are cool enough to handle, cut each potato in half lengthwise.
  6. Carefully scoop out the potato flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out potato for another use.
  7. Place the potato skins on a baking sheet, skin-side down.
  8. Bake for 10-15 minutes, or until the skins are crispy and slightly browned.
  9. Remove the potato skins from the oven. Fill each skin with the buffalo chicken mixture.
  10. Top with cheddar cheese and blue cheese (if using).
  11. Return the filled potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
  12. Remove from the oven and garnish with green onions. Serve immediately.

Notes

For extra crispy skins, pre-bake the potato skins skin-side down before adding the filling. Adjust the amount of buffalo wing sauce to your spice preference. If you don't like blue cheese, you can omit it or substitute with Monterey Jack cheese. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.