Buffalo Chicken Potato Skins
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!
1 hr 10 min Prep Time
1 hr 20 min Cook Time
- Prep Time: 1 hr 10 min
- Cook Time: 1 hr 20 min
- Servings: 10 servings
Servings: 10 servings
- 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
Step 1Preheat oven to 375 degrees F.
Step 2Place 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.
Step 3Increase 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.
Step 4Meanwhile, 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!
A Dairy Farmer’s Devotion to Feeding OthersLearn how a new farmer, just a decade into her career, approaches her day-to-day and commits herself to helping end hunger.
Reviews & Tips
There are no reviews yet for this recipe. Be the first to write a review.Write a Review