Save to Pinterest These Buffalo Chicken Potato Skins are the ultimate party snack when you want crowd-pleasing bites that are crispy loaded and seriously crave-worthy. Imagine twice-baked crunchy potato shells overflowing with spicy shredded buffalo chicken gooey cheese and all the toppings. They have become my go-to dish for football Sundays and neighborhood get-togethers because they always get polished off in minutes.
Whenever I show up with these on a big platter folks go wild for them. The first time I made them for my friends’ potluck they disappeared before halftime and now I have to triple the batch.
Ingredients
- Russet potatoes: Choose large firm ones with unblemished skin for easy scooping and max filling
- Cooked chicken breast: Rotisserie or poached works beautifully go for juicy and well-shredded
- Buffalo wing sauce: Use your favorite for flavor and spice level check the label for quality ingredients
- Cheddar cheese: Shredded sharp cheddar melts best and adds bold flavor
- Sour cream: For a creamy finish and tangy contrast
- Green onions: Freshly sliced for color and pop
- Butter: Melted to brush over the potato shells for extra crisp
- Olive oil: For rubbing the potato skins before their initial bake
- Salt and black pepper: To season each layer to perfection
Instructions
- Bake the Potatoes:
- Scrub potatoes thoroughly then dry and prick all over with a fork. Rub lightly with olive oil and sprinkle with salt. Bake directly on the oven rack at 400 F for about 50 minutes until the skins are crisp and the centers are fork tender. The oil helps the skins bake up crackly and flavorful.
- Scoop Out the Centers:
- Let potatoes cool until they can be handled comfortably. Slice each in half lengthwise. Using a spoon carefully scoop out most of the flesh leaving about a quarter inch border all around so the skins stay sturdy and do not collapse. The key is gentle pressure to avoid tears.
- Bake and Crisp the Skins:
- Brush the hollowed-out potato skins all over with melted butter and a dusting of salt and pepper. Place them cut side up on a baking sheet and return to the 400 F oven for 10 minutes to get golden brown and crispy. Turning them over halfway through ensures maximum crunch.
- Mix Buffalo Chicken Filling:
- In a mixing bowl toss the shredded chicken generously with buffalo wing sauce making sure every strand is coated. Taste and add more sauce if you like extra heat. At this point you can also season with a pinch of garlic powder for depth.
- Stuff and Top:
- Fill each potato skin generously with the spicy chicken mixture then scatter over a heaping pile of shredded cheddar cheese. Give each one a gentle press so the filling is packed tight and does not spill out. Return them to the oven for another 6 to 8 minutes until the cheese is bubbling and golden.
- Finish and Serve:
- Transfer the hot filled potato skins to a serving platter. Dollop with sour cream and scatter with sliced green onions for a burst of freshness and color. Serve immediately while molten and enjoy that contrast of crunchy skin creamy center and spicy topping.
Save to Pinterest There is nothing like the smell of spicy cheese bubbling on potatoes to bring everyone to the kitchen. My favorite part is seeing the look of excitement when I load up the skins extra high with filling. My family laughs because I always save a few with extra cheese just for myself.
Storage Tips
Once cooled you can keep leftover stuffed potato skins in an airtight container in the fridge for up to three days. Reheat either in an air fryer or oven at 375 F for ten minutes to keep the edges crispy. Avoid microwaving as it softens that amazing crunch.
Ingredient Substitutions
If you need to make these gluten free double check your buffalo sauce and seasoning labels. Swap in mozzarella or Monterey jack if cheddar is unavailable. Shredded rotisserie chicken not only saves time but adds extra flavor compared to plain poached chicken. For extra spice use a splash of hot sauce or a pinch of cayenne.
Serving Suggestions
Pile the potato skins high on a big platter with extra ranch or blue cheese dressing for dipping. For a full party spread offer celery and carrot sticks or a side of coleslaw to balance the heat. They make the perfect start to a barbecue or potluck dinner.
Cultural and Historical Context
Buffalo chicken was dreamed up in New York as a bar snack beloved alongside cold drinks and good company. Potato skins joined the American appetizer canon soon after and this mash-up celebrates that classic spicy-tangy comfort at home. No fancy ingredients needed just hearty basics and your oven.
Seasonal Adaptations
During fall and winter these are the best use of big russet potatoes fresh from the market Try adding crumbled bacon or diced jalapenos in winter for richer flavor In spring garnish with lots of fresh herbs like parsley or chives for brightness
Success Stories
Last Super Bowl I brought a double tray of these and they vanished right after kickoff. Even folks who claimed not to like buffalo flavors went back for seconds. I keep getting messages now for the recipe and tips for making a giant batch ahead.
Freezer Meal Conversion
To freeze for later make the potato skins through stuffing but before adding final cheese topping. Freeze in a single layer then transfer to a freezer bag. When ready to eat thaw and add cheese then bake until hot and bubbly. It is such a lifesaver for quick snacks or unexpected guests.
Save to Pinterest I always keep extra buffalo sauce on hand because someone always wants more heat. Making potato skins this way has taught me that a little attention to texture and seasoning is what makes an appetizer truly irresistable.
Recipe FAQs
- → What type of potatoes work best?
Russet potatoes are ideal due to their sturdy skins and fluffy interiors, which hold the filling well.
- → Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a quick and flavorful option for the filling.
- → How do I make the potato skins extra crispy?
Brush the hollowed skins with oil and bake until golden before adding the chicken filling.
- → What cheese pairs well with buffalo chicken?
Cheddar is classic, but Monterey Jack or mozzarella can add a creamy texture and mild flavor.
- → Can these be made ahead of time?
You can prepare the components in advance and bake just before serving for best taste and texture.
- → Are there alternative toppings available?
Try chopped green onions, blue cheese crumbles, or a drizzle of ranch for extra flavor.