Ultimate Cheesy Buffalo Chicken Potato Skins
Ultimate Cheesy Buffalo Chicken Potato Skins
Introduction
Get ready to elevate your appetizer game with these Ultimate Cheesy Buffalo Chicken Potato Skins! Crispy potato shells are generously loaded with a creamy, tangy buffalo chicken mixture, then topped with a generous blanket of melty cheese. This recipe perfectly balances warmth, spice, and savory goodness, making it an irresistible choice for game day, parties, or simply a satisfying snack. They're surprisingly easy to make and guaranteed to be a crowd-pleaser!
Ingredients
- 4 large Russet potatoes (about 8-10 ounces each), scrubbed clean
- 2 tablespoons olive oil, plus more for brushing
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked chicken, shredded or finely diced (rotisserie chicken works great!)
- ½ cup buffalo wing sauce (mild or hot, to your preference)
- 4 ounces cream cheese, softened
- ¼ cup ranch dressing (or blue cheese dressing for a classic touch)
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh green onions, for garnish
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place directly on the oven rack and bake for 45-60 minutes, or until tender when squeezed.
- Prepare the Skins: Let the baked potatoes cool slightly until they are comfortable to handle. Carefully cut each potato in half lengthwise. Using a spoon, scoop out most of the potato flesh, leaving about ¼-inch border attached to the skin. Reserve the scooped potato flesh for another use (like mashed potatoes!).
- Crisp the Skins: Reduce the oven temperature to 375°F (190°C). Brush both sides of the potato skins lightly with olive oil and sprinkle with a pinch of salt. Place them cut-side up on a baking sheet. Bake for 10-15 minutes, or until the skins are starting to crisp up and turn golden.
- Make the Buffalo Chicken Filling: While the skins are crisping, in a medium bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, and ranch dressing. Mix until well combined and creamy.
- Fill the Skins: Remove the crispy potato skins from the oven. Evenly spoon the buffalo chicken mixture into each potato skin.
- Add Cheese and Bake: Sprinkle the tops of the filled skins with the remaining shredded cheddar cheese and Monterey Jack cheese. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Carefully remove from the oven. Garnish with fresh chopped green onions. Serve immediately with extra ranch or blue cheese dressing for dipping, if desired.
Pro Tips & Notes
- Choose the Right Potatoes: Russet potatoes are ideal for potato skins because their starchy flesh bakes up fluffy, and their thick skins hold their shape well and crisp up beautifully.
- Don't Waste the Flesh: The scooped-out potato flesh can be used for mashed potatoes, potato patties, or added to soups.
- Make it Your Own Spice Level: Adjust the amount and type of buffalo sauce to suit your heat preference. For extra spice, add a pinch of cayenne pepper to the chicken mixture.
- Rotisserie Chicken Shortcut: Using a pre-cooked rotisserie chicken is a fantastic time-saver, making this recipe even quicker to prepare.
- Prep Ahead: You can bake and scoop the potato skins a day in advance. Store them covered in the refrigerator. The chicken filling can also be mixed ahead of time. Assemble and bake just before serving.
Nutrition Facts (per serving)
- Calories: 410
- Protein: 28g
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 23g
- Fiber: 2g
- Sugars: 3g
- Sodium: 980mg
Frequently Asked Questions
- Q: Can I make these potato skins in an air fryer? A: Yes! After scooping, brush skins with oil and air fry at 375°F (190°C) for 5-7 minutes until crispy. Then fill, top with cheese, and air fry for another 5-8 minutes until cheese is melted and bubbly.
- Q: What's the best way to reheat leftovers? A: Reheat potato skins in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer for 5-8 minutes, until heated through and crispy. Microwaving is not recommended as it can make them soggy.
- Q: Can I substitute different cheeses? A: Absolutely! Feel free to experiment with your favorite melting cheeses like Colby Jack, Pepper Jack (for more heat), or a sharp white cheddar for a different flavor profile.