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!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Appetizer

Cuisine: American

Keyword: chicken, gameday

Servings:

Equipment

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.

Video

Nutrition