Spicy Buffalo Potato Skins
Get ready to upgrade your appetizer game with these irresistible Spicy Buffalo Potato Skins! Perfectly crispy russet potato skins are loaded with melted cheddar cheese, zesty buffalo sauce, and the creamy bite of blue cheese, making them a flavor-packed snack that’s hard to resist. Topped with fresh green onions and optional bacon crumbles for extra indulgence, these potato skins deliver the ultimate combination of heat and comfort. Whether you're entertaining on game day or serving up a crowd-pleasing side dish, these spicy treats are quick to make with simple ingredients like hot sauce, butter, and ranch dressing for drizzling. Easy to customize and bursting with bold, tangy flavors, these buffalo potato skins will be the star of any gathering! Search-friendly keywords: crispy potato skins, buffalo sauce appetizer, spicy snack recipes, game day foods, easy potato appetizers.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.25 cup hot sauce (e.g., Frank's RedHot)
- 1 cup shredded cheddar cheese
- 0.25 cup crumbled blue cheese
- 2 tablespoons chopped green onions
- 2 tablespoons ranch dressing (optional, for drizzling)
- 0.25 cup crumbled cooked bacon (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork, then rub them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper.
Bake the potatoes directly on the oven rack for 45-50 minutes, or until tender when pierced with a knife. Remove them from the oven and let them cool slightly, about 10 minutes.
Once cool enough to handle, slice each potato in half lengthwise. Use a spoon to carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out flesh for another use.
Brush both the inside and outside of the potato skins with the remaining 1 tablespoon of olive oil. Place them skin-side-up on the baking sheet and return to the oven for 5-7 minutes to crisp up.
Meanwhile, prepare the buffalo sauce by melting the butter in a small saucepan over medium heat. Stir in the hot sauce and a pinch of black pepper until combined. Remove from heat.
Flip the potato skins so the hollowed-out side faces up. Brush the interiors generously with the buffalo sauce.
Sprinkle shredded cheddar cheese evenly into each potato skin. If using, add crumbled cooked bacon on top. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Remove the potato skins from the oven and immediately garnish with crumbled blue cheese and chopped green onions.
Drizzle with ranch dressing if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 7331 mg | 319% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.0 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1068 mg | 82% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 4146 mg | 88% | |
*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.
