Buffalo Chicken Potato Skins
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Buffalo Chicken Potato Skins are gluten free and easy to make. They’re the perfect addition to your line-up of Super Bowl snacks or party apps!
In my life, there’s nothing better than veggies filled with buffalo chicken!
Today is the fourth and final day of “Super Bowl Week” on the blog. It’s also my second buffalo chicken recipe this week! Check out the full line-up below!
- Monday: Cheesy Garlic Bread Nachos
- Tuesday: Buffalo Chicken Egg Rolls
- Wednesday: Korean BBQ Meatballs
Which recipes are you adding to your line-up for the big game? Comment below and let me know!
How do you make homemade potato skins?
Start by scrubbing small russet potatoes clean, then rub them down with olive oil and sprinkle with kosher salt.
Place the potatoes in the oven at 375°F for 40 minutes, or until fork tender.
Remove the potatoes from the oven and let them cool enough to handle. Cut the potatoes in half lengthwise down the middle. Scoop out most of the inside of each half of potato. Discard the potato insides or save them for another use.
Fill the skins with your choice of toppings, like shredded chicken, buffalo sauce and cheddar cheese. Bake the potato skins in the oven for 7-9 minutes, or until the cheese is melted.
Can potato skins be made ahead of time?
Yes. Follow steps 1-6 below, then place them in the refrigerator, covered, until ready to serve. About 20 minutes before serving, turn the oven back on to 375°F. Top the buffalo chicken potato skins with the cheese and place in the oven for 10-15 minutes.
Can you reheat potato skins?
Yes, leftover potato skins can be reheated in the oven or microwave. For the oven method, preheat oven broiler to low. Place them on a baking sheet on the middle rack of the oven. Bake for 3-4 minutes.
For the microwave method, place them on a plate and into the microwave for 2 minutes.
How long will potato skins last in the fridge?
Potato skins will last in the fridge for up to 5 days.
What to Dip Potato Skins In
Potato skins are traditionally served with sour cream. For these Buffalo Chicken Potato Skins, I like to serve them with ranch or blue cheese dressing. They’re both great options for drizzling over the potato skins or dipping them right into!
I also like to serve a little extra buffalo sauce drizzled on top. Because if you know me, you know how much I love my buffalo sauce!
What to Serve with Potato Skins
Potato skins are a great party food and can be served as part of an appetizer line up. I’ll be serving them at my annual Super Bowl party with Jalapeno Popper Pigs in a Blanket, Mexican Sausage Balls and Buffalo Mac and Cheese.
What to do with the Inside of the Potatoes
Remember that inside of the potatoes we scooped out? It’s perfect for making blue cheese mashed potatoes or cajun mashed potatoes! Since the potato has already been cooked, it’s easy to heat it up and mash it.
Buffalo Chicken Potato Skins
- 6 small russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 cup boneless, skinless chicken breast, cooked & shredded
- ½ cup carrots, shredded
- ½ cup celery, chopped
- ¼ cup buffalo sauce
- ½ cup pepper jack cheese, shredded
- 2 tbsp green onions, diced
- Preheat oven to 375°F.
- Brush the potatoes with olive oil, sprinkle with kosher salt.
- Place on a baking sheet and into the oven for 40 minutes, or until fork tender.
- Combine the cooked, shredded chicken, carrots, celery and buffalo sauce in a medium mixing bowl.
- Remove the potatoes from the oven and slice in half lengthwise. Scoop out most of the inside of the potato and reserve for another use or discard.
- Add the chicken mixture to the potato skins.
- Top each potato skin with pepper jack cheese, then place back into the oven for 7-9 minutes, or until the cheese has melted.
- Remove from the oven and top with diced green onions.
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