Cheesy Buffalo Chicken Potato Skins
These cheesy buffalo chicken potato skins make for a spicy, satisfying appetizer perfect for game day or any gathering.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl medium
- 1 Oven
Ingredients
Potato Skins
- 4 large russet potatoes
- 1 tbsp olive oil
- Salt and pepper to taste
Buffalo Chicken Filling
- 1 1/2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chopped green onions
Instructions
Preparation
- Preheat oven to 400°F. Wash potatoes thoroughly and prick with a fork. Bake directly on the oven rack for 45 minutes until tender.
- Let potatoes cool slightly, then slice in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato on the skin.
- In a bowl, mix shredded chicken with buffalo sauce. Add half of the cheese and season with salt and pepper.
- Fill each potato skin with the buffalo chicken mixture. Sprinkle remaining cheese on top.
- Place filled skins on a baking sheet and bake in the oven for 10 minutes, or until cheese is melted and bubbly.
Serving
- Top with sour cream and chopped green onions before serving.
Storage
- Store any leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For extra crispy skins, brush with olive oil before baking. Ingredient Substitutions: Use rotisserie chicken for convenience. How to Serve: Pair with ranch or blue cheese dressing. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the chicken filling a day in advance to save time.