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Crispy Buffalo Chicken Loaded Potato Skins

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These crispy buffalo chicken loaded potato skins combine spicy buffalo chicken, melty cheese, and crunchy potato skins for a quick, satisfying appetizer or game-day snack.

Ingredients

Scale
  • 4 medium to large russet potatoes, baked and cooled
  • 2 cups cooked shredded chicken (rotisserie or leftover roasted chicken)
  • 1/3 cup buffalo sauce (such as Frank’s RedHot) mixed with melted butter
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, thinly sliced
  • Ranch or blue cheese dressing, for drizzling or dipping
  • Olive oil or melted butter, for brushing potato skins
  • Salt and pepper, to taste
  • Optional garnish: chopped fresh parsley or cilantro

Instructions

  1. Preheat oven to 400°F (200°C). Prick russet potatoes with a fork, rub with olive oil and salt, and bake directly on oven rack or baking sheet for 45-60 minutes until skins are crisp and insides tender.
  2. Let potatoes cool until safe to handle. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch of potato around skins. Reserve scooped potato for another use.
  3. Brush inside and outside of each potato skin with olive oil or melted butter. Place skin-side down on a parchment-lined baking sheet or wire rack. Bake at 425°F (220°C) for 10-15 minutes until golden and crispy.
  4. In a mixing bowl, combine shredded chicken with buffalo sauce, salt, and pepper. Stir until chicken is evenly coated.
  5. Fill each potato skin with buffalo chicken mixture and top with shredded cheddar and Monterey Jack cheese. Bake at 425°F (220°C) for 8-10 minutes until cheese is melted and bubbly.
  6. Remove from oven, sprinkle with sliced green onions and optional parsley. Drizzle ranch or blue cheese dressing over the top or serve on the side.

Notes

Double baking the potatoes and skins ensures extra crispiness. Use a wire rack during the second bake for better airflow and crunch. Avoid over-scooping potato flesh to keep skins sturdy. Adjust buffalo sauce amount to control spice level. For dairy-free, substitute vegan cheese and ranch alternatives. Leftover cooked chicken works well. Reheat leftovers in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: buffalo chicken, potato skins, appetizer, game day snack, crispy, cheesy, spicy

Find it online: https://atomicbite.com/crispy-buffalo-chicken-loaded-potato-skins-recipe-5-easy-steps-to-perfect-appetizers/