Buffalo Potato Skins
Get ready to wow your taste buds with this ultimate party appetizer—Buffalo Potato Skins! Combining the crispy goodness of oven-baked russet potato skins with the bold, spicy kick of buffalo chicken, this recipe is a flavor-packed twist on a classic favorite. Each potato skin is loaded with tender shredded chicken coated in tangy buffalo sauce, topped with melted cheddar cheese, and finished with a drizzle of creamy ranch and sour cream. A sprinkle of fresh green onions and optional crumbled blue cheese adds the perfect finishing touch. Ideal for game days, parties, or snack cravings, these easy-to-make potato skins are a crowd-pleaser that delivers a delightful balance of heat, crunch, and creaminess. Serve them up fresh and watch them disappear fast!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cooked shredded chicken
- 0.5 cups Buffalo sauce
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Ranch dressing
- 2 tablespoons Green onions, sliced
- 0.25 cup Crumbled blue cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and dry the russet potatoes thoroughly. Use a fork to pierce each potato a few times to allow steam to escape during cooking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them on the prepared baking sheet and bake for 40-45 minutes, or until they are fork-tender.
Remove the potatoes from the oven and allow them to cool for 10-15 minutes, until they are safe to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin. Reserve the scooped-out potato for another use (like mashed potatoes or soups).
Brush the inside and outside of the potato skins with the remaining 1 tablespoon of olive oil. Sprinkle the potato skins with a pinch of salt and pepper.
Return the potato skins to the baking sheet, cut side down, and bake for 8-10 minutes at 400°F (200°C) to crisp up.
In a medium bowl, toss the shredded chicken with the buffalo sauce until evenly coated.
Flip the potato skins cut side up. Fill each potato skin with a generous spoonful of the buffalo chicken mixture, then sprinkle the shredded cheddar cheese evenly over the top.
Return the filled potato skins to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove the potato skins from the oven and let them cool for 2-3 minutes. Drizzle with ranch dressing and sour cream, and sprinkle with sliced green onions. If using, add crumbled blue cheese for an extra layer of flavor.
Serve immediately and enjoy your Buffalo Potato Skins!
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 8712 mg | 379% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.0 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1605 mg | 123% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 8290 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
