Buffalo Chicken Potato Skins are a mouthwatering appetizer that combines the best of two favorite comfort foods: spicy Buffalo chicken and crispy potato skins. These tasty bites feature potato skins that are baked to golden perfection, then stuffed with a mixture of shredded Buffalo chicken, melted cheese, and a drizzle of tangy hot sauce. Finished with a sprinkle of green onions and a side of cooling ranch or blue cheese dressing, these potato skins are perfect for game day, parties, or any time you’re craving a savory, spicy treat. The combination of flavors and textures makes them an irresistible addition to any snack spread.
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 2 cups cooked, shredded chicken
- 1/2 cup Buffalo sauce (plus more for drizzling)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons melted butter
- Salt and pepper, to taste
- 1/4 cup sliced green onions (for garnish)
- Ranch or blue cheese dressing (for serving)
Instructions:
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and place them directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- Prepare the Potato Skins: Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer of potato attached to the skin. (You can save the scooped-out potato for another use, like mashed potatoes.)
- Crisp the Skins: Brush the insides of the potato skins with melted butter and season with salt and pepper. Place the skins on a baking sheet, skin-side up, and bake for 10 minutes. Flip them over and bake for another 5-10 minutes, until the edges are crispy and golden brown.
- Prepare the Buffalo Chicken Filling: In a bowl, toss the shredded chicken with the Buffalo sauce until well-coated.
- Stuff the Potato Skins: Fill each potato skin with the Buffalo chicken mixture, then top with a generous sprinkle of cheddar and mozzarella cheese. Return the stuffed potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potato skins from the oven and drizzle with additional Buffalo sauce if desired. Garnish with sliced green onions and serve hot with ranch or blue cheese dressing on the side.
These Buffalo Chicken Potato Skins are sure to be a hit, offering the perfect combination of crispy, cheesy, and spicy goodness in every bite!
