If you’re a fan of buffalo chicken wings, then you’ll most definitely be a fan of these baked potato skins. They’re filled with lots of cheese and of course a buttery chicken filling tossed in buffalo hot sauce!

Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Ingredients

  • 5 medium Russet potatoes
  • 6 tablespoons melted unsalted butter, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Colby jack cheese
  • 2 cups diced cooked chicken (leftover or store-bought rotisserie chicken)
  • 1/2 cup prepared buffalo hot sauce
  • 1/2 cup sour cream
  • 2 scallions, thinly sliced
  • 1/4 cup crumbled blue cheese
  • Sliced fresh carrots and celery, for serving

Directions

  1. Preheat oven to 375 degrees F.
  2. Place potatoes on wire rack set over baking sheet. Bake until fork tender, about 40 to 60 minutes (depending on how big your potatoes are). Remove from oven and let rest until cool enough to handle.
  3. Increase oven temperature to 425 degrees F. Cut each potato in half, lengthwise. Using a spoon, scoop out most of potato, leaving a thick layer behind. Return potato skins to wire rack and brush inside of each with 3 tablespoons melted butter. Season with salt and pepper. Bake 10-15 minutes, or until golden brown and crispy. Remove from the oven and sprinkle each with Colby jack cheese. Return potatoes to oven and bake until cheese is melted, about 5 minutes.
  4. Meanwhile, toss together chicken, remaining 3 tablespoons butter, and hot sauce in medium bowl. Remove potato skins from oven and spoon chicken and sauce into each potato. Top each with a dollop of sour cream, scallions, and blue cheese. Enjoy!

You Might Also Like

Want to Know What It’s Like on a Dairy Farm?

gbwb-dg-samp1 You might be surprised about the life of a cow on a dairy farm. Get to know more about these pampered, music-loving ladies. gbwb-dg-learnmore

Use hard, cold butter for pie crusts.

Cold pieces get caught between layers of dough, and that's what creates that flaky texture we all strive for.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *