Okay listen… two of my absolute favorite things in the world are buffalo chicken and baked potatoes. So when I tell you this recipe is a flavor explosion wrapped in crispy potato skin perfection, I’m not exaggerating! These bring all the bold, tangy, spicy goodness of buffalo wings - but healthier! - thanks to shredded chicken instead of deep-fried chunks. And the crispy baked potato halves? Fancy enough for a party, comforting enough for a solo snack sesh.

Buffalo Chicken Potato Skins - The Ultimate Spicy Appetizer Mashup!

Whether you’re hosting a game-day spread, planning an appetizer night, or just want something fun for a weekend treat, these Buffalo Chicken Potato Skins are crispy, spicy, cheesy, and downright addictive. You’ve been warned!

Ingredients You’ll Need:

3 small potatoes
1 tablespoon olive oil
Salt, to taste
1 cup shredded cooked chicken
3 tablespoon buffalo wing sauce (Frank’s, baby!)
¼ cup shredded cheddar cheese
2–3 tablespoon blue cheese dressing
1 green onion, diced

Tools & Supplies:

Measuring cups & spoons
Fork
Parchment paper
Baking sheet
Knife & spoon
Small bowl

How to Make Buffalo Chicken Potato Skins:

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Poke holes in each potato with a fork (get stabby with it!), brush with olive oil, and sprinkle with salt.

Bake for 1 hour until soft and golden. Then let them cool for 5–10 minutes so you don’t burn your fingertips off!

Slice the potatoes in half lengthwise and place cut-side down on the baking sheet. Broil for 2–4 minutes until the skin gets nice and crispy.

Flip the potatoes over. Scoop out the center with a small spoon, leaving about ¼ inch of potato around the edges and bottom to hold all the goodness.

In a bowl, mix shredded chicken with buffalo wing sauce until coated.

Spoon the buffalo chicken into each potato skin and top with shredded cheddar cheese.

Return to the oven and bake at 400°F for 10 minutes, or until cheese is melted and bubbly.

Remove from oven and drizzle with blue cheese dressing. Sprinkle with green onions for that fresh little zing!

Tara’s Tips & Twists:

Want to go spicier? Add a pinch of cayenne or a few dashes of hot sauce to the chicken.
Swap blue cheese for ranch if you're team creamy-not-funky.
Got leftover rotisserie chicken? Boom - you’re already halfway done.
Make a big batch and keep the extras warm in the oven for game-day grazing!

Yield: 6

Buffalo Chicken Potato Skins

Name: Buffalo Chicken Potato Skins
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Cuisine: American
Ingredients: 3 small potatoes; 1 tablespoon olive oil; salt; 1 cup shredded, cooked chicken; 3 tablespoon buffalo wing sauce; ¼ cup cheddar cheese, shredded; 2-3 tablespoon blue cheese dressing; 1 green onion, diced

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Additional Time 10 minutes

Total Time 1 hour 35 minutes

Ingredients

3 small potatoes
1 tablespoon olive oil
salt
1 cup shredded, cooked chicken
3 tablespoon buffalo wing sauce
¼ cup cheddar cheese, shredded
2-3 tablespoon blue cheese dressing
1 green onion, diced

Instructions

Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper.
Dice the green onions and set aside for later.
Poke holes in the potatoes with a fork. Brush olive oil over the potatoes, then sprinkle with salt.
Arrange potatoes on a baking sheet and bake for 1 hour.
Remove the potatoes from the oven, and allow to cool for 5-10 minutes before handling. Slice potatoes in half lengthwise and arrange cut side down on the baking sheet. Broil for 2-4 minutes to get crispy.
Stir the buffalo wing sauce into the chicken.
Flip the potatoes over on the baking sheet, and using a small spoon, take out the inside, leaving about ¼ inch around the edges and bottom.
Fill the potatoes with the chicken mixture, then top with cheese. Bake for 10 minutes at 400 degrees, until the cheese is melted.
Remove the potatoes from the oven, and top with blue cheese dressing and green onions.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 49mgSodium: 156mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 15g