Buffalo Chicken Potato Skins Recipe
Four Potato Skins Loaded With Cheddar Cheese And Mozzarella Cheese, Chicken, And Topped With Our Munchies Hot Or Mild Sauce And Green Onions. Served With A Side Of Sour Cream.
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Ingredients
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Potatoes & shells
Filling
Cheeses & topping
Optional garnish & serving
Method
Prepare potatoes & shells
Preheat and wash
Preheat oven to 400°F (200°C). Scrub potatoes under running water and pat dry.
Season and roast
Rub each potato with olive oil and sprinkle with coarse salt and black pepper. Place on a baking sheet lined with foil or parchment. Roast for 45–60 minutes, until the skins are crisp and a skewer or knife slides into the center easily.
Cool and halve
Remove potatoes from oven and let cool 10 minutes until cool enough to handle. Slice each potato lengthwise into halves. Using a spoon, scoop out most of the flesh leaving about 1/4 inch of potato attached to the skin to form sturdy shells. Reserve scooped potato for another use or mash it into a side.
Crisp shells
Brush the insides of the potato shells with a little of the melted butter (or olive oil) and place them cut-side up on the baking sheet. Bake at 425°F (220°C) for 8–12 minutes until the edges crisp. Remove and set aside.
Prepare buffalo chicken filling
In a medium bowl, combine shredded chicken with 3/4 cup buffalo sauce and the remaining melted butter. Toss to coat evenly. If the mixture seems very loose and you want a slightly thicker filling, sprinkle in the 1 tsp flour and stir just until incorporated. Taste and add more buffalo sauce if you prefer spicier (reserve extra for drizzling).
Optional — warm the filling: For a warmer filling, place the coated chicken in a skillet over medium heat for 2–3 minutes until heated through, stirring occasionally. Remove from heat.
Assemble & bake potato skins
Reduce oven to 400°F (200°C) if needed. Spoon approximately 1/4 cup of the buffalo chicken mixture into each potato shell (adjust so you evenly fill four shells).
Combine the shredded cheddar and mozzarella, and sprinkle about 1/4 cup of the cheese blend evenly over each filled potato skin, pressing lightly so the cheese adheres.
Return the filled potato skins to the oven and bake 8–10 minutes, or until the cheese is melted and bubbling and the skins are hot.
Finish & serve
Remove skins from oven. Drizzle each with 1/2 tablespoon of extra buffalo sauce (or to taste). Sprinkle sliced green onions and chopped cilantro/parsley on top.
Serve 2 potato skins per person (this recipe makes 4 skins total) hot, accompanied by the sour cream on the side for dipping.
Storage: Store leftover assembled but unbaked components separately (potato shells and buffalo chicken) in airtight containers in the refrigerator up to 2 days. Reheat assembled potato skins in a 375°F (190°C) oven for 10–12 minutes until heated through.