You know those evenings when you’re just craving something that hits all the right spots – a little spicy, a little cheesy, a little bit of everything that makes your taste buds sing? Yeah, me too. And lately, my go-to has been these incredible Buffalo Chicken potato skins. Honestly, if you haven’t tried them yet, prepare to have your world rocked. They’re like the most epic mashup of comfort food you could ever imagine. I first stumbled upon this idea when I was trying to use up leftover shredded chicken and a bunch of potatoes, and let me tell you, it was a game-changer. They’re so much more satisfying than your average appetizer, and dare I say, even better than some of those fancy potato dishes you find at restaurants. These are the kind of bites that disappear in minutes at any gathering, and trust me, the requests for the recipe start before the last one is even gone!
Thank you for reading this post, don't forget to subscribe!What Are Buffalo Chicken Potato Skins?
So, what exactly are these magical little things? Think of them as your favorite crispy potato skins, but with a zesty, savory explosion of flavor packed inside. We’re talking about perfectly baked potato halves, hollowed out to create little edible boats, then loaded up with a creamy, cheesy buffalo chicken mixture. It’s a delightful twist on the classic Buffalo Chicken Dip, all nestled into a warm, fluffy potato. It’s essentially a hearty, portable, and utterly irresistible way to enjoy the beloved flavors of buffalo chicken, but with the satisfying base of a potato. The name itself just screams comfort and good times, right? And that’s exactly what this dish delivers. It’s not just food; it’s an experience!
Why You’ll Love This Recipe
There are so many reasons why I keep coming back to this recipe, and I have a feeling you will too! First off, the flavor profile is just out of this world. You get that tangy, spicy kick from the buffalo sauce, balanced by the cool, creamy ranch or blue cheese dressing, all embraced by tender shredded chicken. Then, of course, there’s the potato – crispy on the outside, soft on the inside, providing that perfect savory foundation. What I love most about this recipe is its incredible simplicity. Despite how gourmet they taste, they’re surprisingly easy to whip up, making them a lifesaver on busy nights when you need something delicious but don’t have a ton of time. And the cost-efficiency! Potatoes are so budget-friendly, and you can often use up leftover chicken, making this a super economical choice. Plus, they are ridiculously versatile. Serve them as an appetizer, a hearty snack, or even as a light meal with a side salad. They’re a guaranteed crowd-pleaser, and my kids ask for them all the time, which is always a win in my book!
How to Make Buffalo Chicken Potato Skins
Quick Overview
Making these buffalo chicken potato skins is a straightforward process that yields impressive results. You’ll start by baking your potatoes until they’re tender, then scoop out most of the flesh, leaving a sturdy shell. Next, you’ll mix that scooped-out potato with some creamy elements and seasonings to create a fantastic base. Meanwhile, you’ll combine shredded chicken with your favorite buffalo sauce and a creamy binder. Finally, you’ll stuff those potato shells with the Cheesy Chicken mixture, bake them until golden and bubbly, and finish them off with a drizzle of ranch or blue cheese and some fresh toppings. It’s a simple assembly line of deliciousness that anyone can master.
Ingredients
For the Potato Shells:
4 large russet potatoes (about 10-12 oz each)
2 tablespoons olive oil
Salt and freshly ground Black Pepper to taste
For the Creamy Potato Base:
The scooped-out potato flesh from the 4 potatoes
1/2 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
1/4 cup sour cream (or plain Greek yogurt for a lighter option)
2 tablespoons milk (you might need a little more or less)
Salt and pepper to your liking
For the Buffalo Chicken Filling:
2 cups cooked shredded chicken (rotisserie chicken is a lifesaver here!)
1/2 cup buffalo wing sauce (use your favorite brand, or make your own!)
1/4 cup ranch dressing or blue cheese dressing (plus more for drizzling)
1/2 cup shredded Monterey Jack or cheddar cheese
“I don’t know if I’ve ever eaten a better Healthy Buffalo Chicken Potato Skin Wonders. The rub alone is wonderful, but the sauce??? Over the top!”
For Topping:
Chopped green onions or chives
Crumbled blue cheese (optional, but highly recommended!)
Extra ranch or blue cheese dressing for drizzling
Step-by-Step Instructions
Step 1: Preheat & Prep Potatoes
First things first, let’s get those potatoes ready for their starring role. Preheat your oven to 400°F (200°C). Scrub your russet potatoes really well under running water. Pat them completely dry with a paper towel – this is key for getting that crispy skin. Now, pierce each potato a few times with a fork all over. This lets steam escape as they bake, preventing any potential potato explosions! Rub each potato all over with the olive oil and sprinkle generously with salt and pepper. Place them directly on the oven rack (you can put a baking sheet on the rack below to catch any drips, though it’s usually pretty clean with russets). Bake for about 50-60 minutes, or until they are fork-tender. You’ll know they’re ready when a fork slides in easily with no resistance.
Step 2: Mix Dry Ingredients (for potato base)
While the potatoes are baking, let’s get a head start on the creamy potato base. Once the potatoes are out of the oven and still hot (but cool enough to handle), carefully slice each one in half lengthwise. Then, using a spoon, gently scoop out the fluffy potato flesh into a medium bowl, leaving about a 1/4-inch border around the edges to create your “skins.” Be careful not to scoop too close to the skin, or you’ll end up with fragile shells! Set the hollowed-out potato skins aside on a baking sheet. Now, to the bowl with the scooped-out potato flesh, add the shredded cheddar cheese, sour cream, and 2 tablespoons of milk. Season with salt and pepper. Mash and mix everything together with a fork or potato masher until it’s well combined and creamy. If it seems a little dry, add another tablespoon of milk at a time until you reach a nice, mashable consistency. You don’t want it runny, just smooth and spreadable.
Step 3: Mix Wet Ingredients (for filling)
Now for the star of the filling: the buffalo chicken! In a separate bowl, combine your 2 cups of cooked shredded chicken with the buffalo wing sauce and the ranch or blue cheese dressing. Give it a good stir until all the chicken is nicely coated. This is where the magic starts to happen. The sauce will coat the chicken beautifully, infusing it with that signature tangy heat. If you’re using blue cheese dressing and you want more chunks of blue cheese, you can add a bit more now, or wait until the end for topping. Make sure everything is well mixed.
Step 4: Combine (potato base and filling prep)
We’re almost there! Take your prepared creamy potato mixture and spread a thin, even layer of it into the bottom of each hollowed-out potato skin. This layer adds an extra layer of creamy goodness and ensures every bite is full of flavor. It acts like a delicious cushion for the buffalo chicken. Then, spoon the buffalo chicken mixture generously over the potato base in each skin. Top the chicken mixture with the shredded Monterey Jack or cheddar cheese. You want a good blanket of cheese to get all melty and golden.
Step 5: Prepare Filling (already done in Step 3, but let’s re-emphasize)
We’ve already prepped our filling in Step 3, and it’s crucial to ensure the chicken is well-coated and flavorful. The ratio of chicken to sauce to dressing is key here – you want it moist and punchy, not dry. If you find your chicken is a bit dry from shredding, adding an extra splash of dressing can help. Taste a tiny bit of the mixture to ensure it’s seasoned to your liking before filling the skins.
Step 6: Layer & Swirl (Filling the skins)
As described in Step 4, we’re layering. First the creamy potato base, then the glorious buffalo chicken, and finally, the cheese topping. Make sure to distribute the chicken mixture evenly among all the potato skins. Don’t be shy with the filling; these are meant to be loaded! Once they’re filled and cheesed, they’re ready for their final bake.
Step 7: Bake
Now, place the baking sheet with your loaded potato skins back into the preheated 400°F (200°C) oven. Bake for about 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown, and the potato skins are heated through. You want them to be utterly irresistible. Keep an eye on them to prevent the edges from burning, but a little browning on the cheese is exactly what we’re going for!
Step 8: Cool & Glaze
Once they come out of the oven, let the potato skins cool on the baking sheet for just a few minutes. This is important because they will be incredibly hot! While they’re cooling slightly, you can get your toppings ready. Drizzle generously with extra ranch or blue cheese dressing. Then, sprinkle with chopped green onions or chives for a pop of freshness and color. If you’re a blue cheese lover like me, now’s the time to add some crumbled blue cheese for that extra tangy punch.
“New family favorite! This Healthy Buffalo Chicken Potato Skin Wonders was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 9: Slice & Serve
These are best served warm, right after they come out of the oven. You can serve them whole or, if you want to make them easier to share or just have smaller portions, you can carefully slice each loaded potato half in half again. Present them on a platter and watch them disappear! They are perfect for game day, a casual get-together, or even just a satisfying weeknight treat. Trust me, the aroma alone will have everyone flocking to the kitchen.
What to Serve It With
These buffalo chicken potato skins are so satisfying on their own, but they can really shine when paired with the right accompaniments. For a true game day feast, I love serving them alongside some celery sticks and carrot sticks with extra ranch for dipping – it adds a nice crunch and a fresh counterpoint to the richness. If you’re making a bigger spread, consider adding some mini sliders or chicken wings to round out the appetizer selection. For a more substantial meal, these make a fantastic “main” with a big, fresh green salad. A simple Caesar salad or a mixed greens salad with a vinaigrette works beautifully to cut through the decadence of the potato skins. And, of course, if you’re feeling really indulgent, a side of homemade macaroni and cheese is never a bad idea! My family also loves them with a side of sweet potato fries – the sweet and savory combo is incredible.
Top Tips for Perfecting Your Buffalo Chicken Potato Skins
Over the years, I’ve picked up a few tricks that I think make these buffalo chicken potato skins absolutely perfect. When it comes to the potatoes, russets are definitely my favorite. They have that fluffy interior that mashes up beautifully and a skin that gets wonderfully crisp when baked. Make sure to prick them well and rub them with oil – it really makes a difference in texture. When you’re scooping out the potato flesh, don’t be too aggressive! You want to leave enough of a shell so they don’t fall apart. And if a few crack, don’t fret; they’ll still taste amazing. For the creamy potato base, I find that adding the milk gradually is key. You want it creamy and smooth, but not watery. Overmixing can make it gummy, so just combine until it’s well integrated. For the buffalo chicken filling, I always opt for pre-cooked shredded chicken from a rotisserie chicken. It saves so much time and is usually perfectly seasoned. If your buffalo sauce is very thin, you might want to thicken it slightly by simmering it for a few minutes before mixing it with the chicken. And a little tip I learned after a few tries: don’t be afraid to pack the filling in! The more delicious buffalo chicken mixture you have, the better. Finally, for the baking, keep an eye on them. Ovens can vary, so once the cheese is bubbly and golden, they’re good to go. A quick broil for the last minute can give you an extra crispy cheese topping, but watch it like a hawk!
Storing and Reheating Tips
These buffalo chicken potato skins are definitely best enjoyed fresh, but life happens, and sometimes you have leftovers! If you find yourself with any (which is rare in my house!), here’s how I handle them. Once they’ve cooled completely, you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The potato skins might lose a little bit of their crispness, but they’ll still be wonderfully tasty. For reheating, I find the best method is in the oven. Pop them back onto a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the cheese is melty again. This helps to crisp them up a bit. If you’re in a real pinch for time, you can try the microwave, but I find it makes them a bit soggy. Air frying them is also a fantastic option if you have one; it brings back a lot of the crispiness! I wouldn’t recommend freezing these, as the texture of the potato can change significantly, and the skin can become quite mushy upon thawing. It’s best to enjoy them within a couple of days of making them.
Frequently Asked Questions
Final Thoughts
I really hope you give these buffalo chicken potato skins a try. They’re more than just an appetizer; they’re a reason to gather, to celebrate, and to just enjoy some seriously delicious food. The combination of crispy potato, creamy filling, and that irresistible buffalo kick is something truly special. They’re perfect for game nights, holiday parties, or even just a cozy night in. What I love most is seeing the smiles they bring to people’s faces – it’s pure comfort food joy. If you’re a fan of buffalo chicken or love a good loaded potato, this recipe is a must-try. I can’t wait to hear how yours turn out and what variations you come up with! Happy cooking, and enjoy every single bite!
buffalo chicken potato skins
Ingredients
Main Ingredients
- 6 medium Idaho or Russet potatoes
- cooking spray
- 12 oz boneless skinless chicken breast or tenderloins
- 1 stalk celery
- 0.5 onion
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 0.33 cup hot cayenne pepper sauce Frank's recommended
- 12 tbsp reduced fat shredded cheese
- 0.5 cup carrots cut into 2-inch matchsticks
- 1 large stalk celery cut into 2-inch matchsticks
- 0.25 cup Skinny Blue Cheese Dressing
Instructions
Preparation Steps
- In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough).
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove the chicken from pot, reserve 0.5 cup broth and discard the rest (or save for other recipes).
- Shred the chicken with two forks, return to the slow cooker with the 0.5 cup of the broth and the hot sauce.
- Cook on HIGH for an additional 30 minutes. (Makes 1.5 cups chicken)
- Meanwhile, pierce each potato with a fork a few times all around.
- Place potatoes in microwave and cook on high about 5 minutes per potato; set aside to cool.
- Cut potatoes in half horizontally.
- Scoop out potatoes (you can save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 0.25 inch thick wall; skins will weigh about 1 oz each.
- Heat oven to 450°F.
- Lightly spray potato skins on both sides with cooking spray and place on a foil lined baking sheet.
- Season with salt and pepper and bake for 10 minutes.
- Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
- Top each with 1 tsp blue cheese dressing, shredded carrots and celery and enjoy!
