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!

Buffalo chicken potato skins lined up on a white oval plate topped with diced green onions with a small bowl of ranch dressing in the background

In my life, there’s nothing better than veggies filled with buffalo chicken!

I’ve stuffed buffalo chicken in bell peppers. I’ve added buffalo chicken to zucchini boats. And in this new recipe, I’m adding buffalo chicken to potato skins!

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!

Which recipes are you adding to your line-up for the big game? Comment below and let me know!

Buffalo chicken on potato skins, topped with diced green onions with a wood bowl of ranch dressing on the plate behind the potato skins

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.

Potato skins filled with buffalo chicken and shredded cheddar cheese on baking sheet

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.

Overhead shot of buffalo chicken potato skins with green onions, side bowl of ranch dressing and side bowl of buffalo sauce

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.

You can also serve them as a side dish with BBQ Buffalo Baked Chicken, Buffalo Turkey Meatball Subs or Buffalo Cheesy Meatloaf.

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 topped with diced green onions on white plate with side ramekin of ranch dressing

Buffalo chicken potato skins on white plate with green onions and bowl of buffalo sauce and bowl of ranch dressing in the background
5 from 2 votes
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Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins are gluten free, easy to make and the perfect addition to your line-up of Super Bowl snacks or party apps!

Course Appetizer, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 potato skins
Calories 139 kcal
Author Whitney Bond

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F.

  2. Brush the potatoes with olive oil, sprinkle with kosher salt.

  3. Place on a baking sheet and into the oven for 40 minutes, or until fork tender.

  4. Combine the cooked, shredded chicken, carrots, celery and buffalo sauce in a medium mixing bowl.

  5. 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.

  6. Add the chicken mixture to the potato skins.

  7. Top each potato skin with pepper jack cheese, then place back into the oven for 7-9 minutes, or until the cheese has melted.

  8. Remove from the oven and top with diced green onions.