Description
Crispy baked potato skins stuffed with spicy buffalo chicken, melty cheddar cheese, and a creamy finishing touch. Perfect for game nights or parties.
Ingredients
Scale
- 4 medium-sized Russet Potatoes
- 2 cups shredded cooked Chicken Breast
- 1/2 cup Buffalo Sauce
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Blue Cheese Crumbles or Ranch Dressing
- 2 tablespoons melted Unsalted Butter
- Salt and Pepper to taste
- 2 tablespoons chopped Fresh Chives or Parsley
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Mix the shredded chicken with buffalo sauce in a bowl until fully coated.
- Scrub and bake the potatoes for 45–50 minutes until fork-tender. Let cool slightly, then cut in half and scoop out the flesh, leaving about 1/4 inch of potato.
- Brush the potato skins with melted butter and olive oil, sprinkle with salt and pepper. Place them cut-side down and bake for 10 minutes.
- Flip the skins, fill with buffalo chicken, and top with shredded cheese.
- Bake for another 10–12 minutes until the cheese is melted and bubbly.
- Top with blue cheese or ranch dressing and garnish with chives or parsley.
- Serve hot with dipping sauces on the side.
Notes
- Use leftover rotisserie chicken to save time.
- Swap blue cheese for ranch if you prefer a milder flavor.
- Prep components in advance for easier assembly.
- Air fry for a crispier version.
Nutrition
- Serving Size: 2 potato skins
- Calories: 420
- Sugar: 1g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: buffalo chicken, potato skins, party snacks, game day, spicy appetizer