Buffalo Potato Skins

Get ready to wow your taste buds with this ultimate party appetizer—Buffalo Potato Skins! Combining the crispy goodness of oven-baked russet potato skins with the bold, spicy kick of buffalo chicken, this recipe is a flavor-packed twist on a classic favorite. Each potato skin is loaded with tender shredded chicken coated in tangy buffalo sauce, topped with melted cheddar cheese, and finished with a drizzle of creamy ranch and sour cream. A sprinkle of fresh green onions and optional crumbled blue cheese adds the perfect finishing touch. Ideal for game days, parties, or snack cravings, these easy-to-make potato skins are a crowd-pleaser that delivers a delightful balance of heat, crunch, and creaminess. Serve them up fresh and watch them disappear fast!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 cups Cooked shredded chicken
• 0.5 cups Buffalo sauce
• 1 cup Shredded cheddar cheese
• 0.5 cup Sour cream
• 0.25 cup Ranch dressing
• 2 tablespoons Green onions, sliced
• 0.25 cup Crumbled blue cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash and dry the russet potatoes thoroughly. Use a fork to pierce each potato a few times to allow steam to escape during cooking.

Step 3

Rub the potatoes with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them on the prepared baking sheet and bake for 40-45 minutes, or until they are fork-tender.

Step 4

Remove the potatoes from the oven and allow them to cool for 10-15 minutes, until they are safe to handle.

Step 5

Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin. Reserve the scooped-out potato for another use (like mashed potatoes or soups).

Step 6

Brush the inside and outside of the potato skins with the remaining 1 tablespoon of olive oil. Sprinkle the potato skins with a pinch of salt and pepper.

Step 7

Return the potato skins to the baking sheet, cut side down, and bake for 8-10 minutes at 400°F (200°C) to crisp up.

Step 8

In a medium bowl, toss the shredded chicken with the buffalo sauce until evenly coated.

Step 9

Flip the potato skins cut side up. Fill each potato skin with a generous spoonful of the buffalo chicken mixture, then sprinkle the shredded cheddar cheese evenly over the top.

Step 10

Return the filled potato skins to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the potato skins from the oven and let them cool for 2-3 minutes. Drizzle with ranch dressing and sour cream, and sprinkle with sliced green onions. If using, add crumbled blue cheese for an extra layer of flavor.

Step 12

Serve immediately and enjoy your Buffalo Potato Skins!

Nutrition Facts

Serving size	2195.2 grams (2195.2g)

Amount per serving	% Daily Value*
Calories	3314

Total Fat 144.60g	185%
Saturated Fat 62.60g	313%
Polyunsaturated Fat 3.10g
Cholesterol 649mg	216%
Sodium 8713mg	379%
Total Carbohydrate 282.00g	103%
Dietary Fiber 22.20g	79%
Total Sugars 24.00g
Protein 231.80g	464%

Vitamin D 13IU	64%
Calcium 1605mg	123%
Iron 23mg	128%
Potassium 8290mg	176%

*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.

Source of Calories

Fat: 38.8%

Protein: 27.6%

Carbs: 33.6%