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Buffalo Chicken Potato Skins
Buffalo Chicken Potato Skins are crispy on the outside and filled with a spicy buffalo chicken and cheese mixture. Drizzle them with blue cheese dressing and buffalo sauce for a spicy hot party appetizer!
Course
Appetizer
Cuisine
American
Keyword
chicken, gameday
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Servings
6
Equipment
Hand-held electric mixer
Ingredients
6
small to medium
russett potatoes
olive oil or vegetable oil
4
ounces
cream cheese, softened
1/2
cup
Buffalo sauce
2
cups
shredded cooked chicken,
rotisserie chicken is perfect
2
teaspoons
ranch seasoning
1
cup
shredded Monterey Jack cheese
sliced green onions
Blue Cheese dressing
Instructions
Scrub and dry the potatoes. Pierce each one with a fork or a knife. Rub each potato with olive oil or vegetable oil.
Preheat oven to 425 degrees. Bake potatoes for 1 hour. Let cool until cool enough to handle.
Cut each potato in half horizontally. Scoop out the pulp, leaving 1/4 of an inch. Save pulp for another use. It is great for thickening soups.
Turn oven heat up to 450 degrees. Coat both sides of potatoes with oil. Lightly season both sides of potatoes with salt and pepper.
Place on a baking sheet lined with foil. Bake cut side down for 10 minutes. Flip over and bake 10 more minutes.
Reduce oven temperature to 350 degrees.
In a medium bowl, use a hand-held electric mixer to beat cream cheese and Buffalo sauce until smooth.
Stir in chicken, ranch seasoning, and Monterey Jack cheese.
Divide mixture between potato skins. Bake 8 to 10 minutes.
Drizzle with blue cheese dressing, extra Buffalo sauce, and sprinkle with green onions.
Nutrition
Calories:
382
kcal