Spicy Buffalo Chicken Potato Skins
Spicy Buffalo Chicken Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large, scrubbed clean
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese, (or a blend)
For the Buffalo Chicken
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup buffalo sauce, (e.g., Frank's RedHot Buffalo Wing Sauce)
- 2 tablespoons butter, melted
For the Toppings and Serving
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
- ranch or blue cheese dressing, for serving, as needed
Instructions
- 1
Preheat your oven to 400°F. Pierce each russet potato several times with a fork. Rub the potatoes with 2 tablespoons of olive oil, then sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the seasoned potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when squeezed. Remove from oven and let cool slightly until they are easy to handle.
⏱️ 60 min•🌡️ 400
- 2
While the potatoes are baking, prepare the chicken. Cook the boneless, skinless chicken breasts using your preferred method (boiling, baking, or pan-frying) until they are thoroughly cooked. Once cooked, shred the chicken using two forks or a stand mixer with a paddle attachment. In a medium bowl, combine the shredded chicken with 1/2 cup of buffalo sauce and 2 tablespoons of melted butter. Mix well to ensure the chicken is evenly coated.
⏱️ 20 min
- 3
Once the potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, gently scoop out the cooked potato flesh from each half, leaving about a 1/4-inch border of potato attached to the skin. Be careful not to tear the skins. You can save the scooped-out potato flesh for another recipe, such as mashed potatoes or potato soup.
⏱️ 15 min
- 4
Brush the inside and outside of each potato skin with the 1/2 cup of melted butter. Place the buttered potato skins cut-side up on a baking sheet. Return them to the 400°F oven and bake for 10-15 minutes, or until the skins are slightly crispy and golden brown.
⏱️ 15 min•🌡️ 400
- 5
Remove the crispy potato skins from the oven. Divide the buffalo chicken mixture evenly among the potato skin halves, filling each one generously. Top the chicken with the shredded cheddar cheese and shredded Monterey Jack cheese, ensuring an even layer over each skin.
⏱️ 10 min
- 6
Return the filled potato skins to the oven and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and slightly golden. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the spicy buffalo chicken potato skins from the oven. Garnish generously with crumbled blue cheese and chopped green onions. Serve immediately with a side of ranch or blue cheese dressing for dipping, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Buffalo Chicken Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large, scrubbed clean
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese, (or a blend)
For the Buffalo Chicken
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup buffalo sauce, (e.g., Frank's RedHot Buffalo Wing Sauce)
- 2 tablespoons butter, melted
For the Toppings and Serving
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
- ranch or blue cheese dressing, for serving, as needed
Instructions
- 1
Preheat your oven to 400°F. Pierce each russet potato several times with a fork. Rub the potatoes with 2 tablespoons of olive oil, then sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the seasoned potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when squeezed. Remove from oven and let cool slightly until they are easy to handle.
⏱️ 60 min•🌡️ 400 - 2
While the potatoes are baking, prepare the chicken. Cook the boneless, skinless chicken breasts using your preferred method (boiling, baking, or pan-frying) until they are thoroughly cooked. Once cooked, shred the chicken using two forks or a stand mixer with a paddle attachment. In a medium bowl, combine the shredded chicken with 1/2 cup of buffalo sauce and 2 tablespoons of melted butter. Mix well to ensure the chicken is evenly coated.
⏱️ 20 min - 3
Once the potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, gently scoop out the cooked potato flesh from each half, leaving about a 1/4-inch border of potato attached to the skin. Be careful not to tear the skins. You can save the scooped-out potato flesh for another recipe, such as mashed potatoes or potato soup.
⏱️ 15 min - 4
Brush the inside and outside of each potato skin with the 1/2 cup of melted butter. Place the buttered potato skins cut-side up on a baking sheet. Return them to the 400°F oven and bake for 10-15 minutes, or until the skins are slightly crispy and golden brown.
⏱️ 15 min•🌡️ 400 - 5
Remove the crispy potato skins from the oven. Divide the buffalo chicken mixture evenly among the potato skin halves, filling each one generously. Top the chicken with the shredded cheddar cheese and shredded Monterey Jack cheese, ensuring an even layer over each skin.
⏱️ 10 min - 6
Return the filled potato skins to the oven and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and slightly golden. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the spicy buffalo chicken potato skins from the oven. Garnish generously with crumbled blue cheese and chopped green onions. Serve immediately with a side of ranch or blue cheese dressing for dipping, as desired.
⏱️ 5 min