This post may contain affiliate links. Please read my disclosure policy.
These Buffalo Chicken Potato Skins are delectably spicy and cheesy! They’re perfect for your next get-together or game day! Totally a crowd pleaser!
Now this is a fun recipe to make! I order potato skins whenever I see them on a menu, so why not add a little twist and spice up an already delicious classic. Using a handful of simple ingredients, we can create such a flavorful and delicious appetizer in just about 30 minutes! Perfect for parties, game days or whenever you want to add a little pizazz to your weekly dinner rotation!
In my opinion, there’s nothing easier to make than potato skins. The buffalo chicken filling here is almost like a dip but without all the mayo and sour cream, so much healthier, if you ask me. As for potato skins, they are a CLASSIC party food and the perfect appetizer to serve! I don’t think I’ve ever met a person that has turned down a potato skin at a party, they’re always the first to go! So combining the two? A no brainer.
Buffalo Chicken Potato Skin Highlights
EASY TO MAKE. By using already cooked chicken, these potato skins are incredibly easy to make plus you can prep them in advance.
SHORT LIST OF SIMPLE INGREDIENTS. You only need 5 ingredients to make these delicious morsels.
PERFECT APPETIZER FOR ANY OCCASION. Buffalo chicken potato skins are the ideal game day snack! Seriously, it’s a crowd pleaser.
Ingredients You’ll Need
- Potatoes – I used large baking potatoes. Russet potatoes are probably the best choice because they are high in starch and low in moisture, plus the skin is tough enough making it easier to handle during preparation.
- Chicken – Chicken breasts, cooked and shredded. To save some time you can also buy a pre cooked rotisserie chicken and shred it yourself.
- Buffalo Wing Sauce – You can use store bought sauce or you can even make your own using my homemade Buffalo Sauce recipe!
- Cheese – We are going to be using both cheddar cheese and blue cheese. I know some people aren’t fans of blue cheese so in that case you can use feta cheese.
How To Make Buffalo Chicken Potato Skins
- Prep Potatoes: Wash potatoes and pat them dry. Cut in half lengthwise and place them in the microwave. Follow your microwave’s instructions on baking potatoes. For mine, it took about 15 minutes.
- Prep the Chicken: In the meantime shred the chicken with a couple forks and toss it with the buffalo wing sauce in a medium size bowl. Turn your oven on to the BROIL setting.
- Broil Potato Skins: Scoop out the potato flesh and set it aside for later use. Brush potato skins on both sides with olive oil and place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the oven and broil for about 5 minutes until they’re nice and crisp.
- Assemble: Divide the chicken among and fill each potato skin. Top with cheddar cheese and blue cheese and place under the broiler for a couple more minutes until the cheese melts.
- Finish and Serve: Garnish with parsley or green onions (optional.) Serve.
Which Potatoes Are Best For Potato Skins?
You can really choose to use any potato of your preference when it comes to this recipe! It all comes down to what size you want your potato skins. The larger the potato, the larger the skin. I used large baking potatoes so I could have big, deep pockets to load up with that buffalo filling! Russet potatoes are probably your best option, as the skins hold up really well.
Can I Make These In Advance?
Yes! If you want to save yourself some time, you can make your buffalo chicken potato skins in advance. See “Freezing/Make Ahead” for full instructions.
How To Serve
You will absolutely love these babies! They’re so full of flavor and perfect for any night of the week. Not to mention, these are the perfect appetizer for game night!! You can serve them as is, top them with some sour cream, a little extra crumble of blue cheese or serve them up with a side of either blue cheese or ranch dressing!
Expert Tips
- I opted to microwave my potatoes first, because I didn’t want to wait for an hour until the potatoes were done – I know, I know, I’m impatient; but I couldn’t wait to get my hands on these potato skins!
- Adding parsley or green onions is optional, but I always do because it enhances the flavor and perfects the whole bite, plus it’s nice to have a pop of green color!
- Feel free to incorporate any additional ingredients you see fit!
Leftovers
Your leftover potato skins will last about 2 – 3 days stored in an airtight container in the fridge. If you find the potatoes get a little pendulous (floppy or lose their crispness), just pop them back up in the oven for a couple minutes until you get your desired texture!
Freezing/Making Ahead
As a bonus, you can freeze your potato skins! Assemble the potato skins as instructed, leaving off the cheese blend. Place them on a baking sheet and pop them into the freezer. Once they are solid you can remove them and store in airtight containers or freezer bags. Your buffalo chicken potato skins will last 2 months in the freezer.
When ready to serve, bring them back up to room temperature, top them with the cheese and pop them in the oven to finish the recipe off!
More Delicious Recipes To Try
Buffalo Chicken Potato Skins
Ingredients
- 3 large baking potatoes
- 2 chicken breasts cooked and shredded
- 2 tablespoons buffalo wing sauce
- ¼ cup cheddar cheese shredded
- ¼ cup blue cheese crumbled
Instructions
- Prep Potatoes: Wash potatoes and pat them dry. Cut in half lengthwise and place them in the microwave. Follow your microwave’s instructions on baking potatoes. For mine, it took about 15 minutes.
- Prep the Chicken: In the meantime shred the chicken with a couple forks and toss it with the buffalo wing sauce in a medium size bowl. Turn your oven on to the BROIL setting.
- Broil Potato Skins: Scoop out the potato flesh and set it aside for later use. Brush potato skins on both sides with olive oil and place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the oven and broil for about 5 minutes until they’re nice and crisp.
- Assemble: Divide the chicken among and fill each potato skin. Top with cheddar cheese and blue cheese and place under the broiler for a couple more minutes until the cheese melts.
- Finish and Serve: Garnish with parsley or green onions (optional.) Serve.
Tips & Notes:
- I opted to microwave my potatoes first, because I didn’t want to wait for an hour until the potatoes were done – I know, I know, I’m impatient; but I couldn’t wait to get my hands on these potato skins!
- Adding parsley or green onions is optional, but I always do because it enhances the flavor and perfects the whole bite, plus it’s nice to have a pop of green color!
- Feel free to incorporate any additional ingredients you see fit!
- Your leftover potato skins will last about 2 – 3 days stored in an airtight container in the fridge. If you find the potatoes get a little pendulous (floppy or lose their crispness), just pop them back up in the oven for a couple minutes until you get your desired texture!
