These crispy Buffalo Chicken Potato Skins are perfect for game day. Baked potato skins loaded with buffalo chicken, melty cheddar and blue cheese, all topped with ranch drizzle.

You know my love for all things Buffalo flavored: crockpot buffalo chicken, buffalo chicken meatballs, and buffalo chicken tenders.
I love stuffing shredded buffalo chicken into a sweet potato for an easy weeknight dinner, so naturally I’d want to take that same shredded chicken to make these crispy potato skins; perfect for a game day party!
Why You’ll Love This chicken stuffed potato
- Bold Flavor: The spicy kick of buffalo chicken pairs perfectly with creamy, melty cheeses and crispy potato skins.
- Customizable: Dairy-free? No problem! You can omit the cheese and drizzle with my homemade dairy-free ranch dressing instead.
- Make-Ahead Friendly: Prepare shredded chicken and baked potatoes in advance for a quick assembly right before serving.
Ingredients You’ll Need:
You can use any shredded chicken recipe you like or a rotisserie chicken and bake the potatoes in the oven or your Instant Pot.
- 4 medium russet potatoes.
- 2 tbsp olive oil.
- 2 cups shredded chicken: pre-cooked, slow-cooker, rotisserie, etc
- 1/2 cup red pepper sauce: such as Frank’s Red Hot or Crystal’s
- 1/4 cup cheddar cheese, shredded
- 1/4 cup blue cheese, crumbled
Toppings:
- Ranch dressing: store-bought or homemade (here’s my dairy-free version)
- Chopped green onions, cilantro or parsley for garnish
- Extra buffalo sauce for drizzling
How to make these potato skins
Prepare the Potatoes:
- Preheat your oven to 400°F. Wash and dry off the potatoes, thoroughly. Pierce each potato with a fork.
- Bake potatoes for 35-45 minutes (depending on size) until they are semi soft. Don’t cook all the way, since these potatoes will once again go back into the oven
- While potatoes are cooking, combine the chicken with the hot sauce to a mixing bowl, and set aside.
- Once potatoes are cool, cut potato into halves. Scoop center filling from each half to create a “boat”. Load each boat with chicken mixture and cheddar cheese.
- Place in oven under the broiler for 8-10 minutes or until edges are crispy. Remove from the oven, top with blue cheese crumbles
Add Toppings:
- Drizzle with ranch dressing, dairy-free ranch or blue cheese dressing (all optional).
- Garnish with chopped green onions, cilantro or parsley and a drizzle of buffalo sauce.
Tips for Success:
- Dairy-Free Adaptation: For a dairy-free version, use vegan cheddar or you can omit the cheese and use my dairy-free ranch dressing for a creamy, tangy finish.
- Meal Prep: These Buffalo Chicken Baked Potatoes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it before assembling the potato skins.
Can I make these ahead of time?
Yes! You can prepare the baked potato and the buffalo chicken separately. Store them in the fridge, then assemble and bake just before serving.
What to do with leftover potato filling (the insides)
Use them to make mashed potatoes, potato soup, or to top Shepherd’s Pie. You could also just add sour cream and cheese and dig on in.
Storage Tips
- TO STORE. These are best enjoyed the day they are made but can be refrigerated for 1-2 days.
- TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (about 5ish minutes)

Buffalo Chicken Potato Skins
Ingredients
- 4 russet potatoes, scrubbed clean
- 2 cups shredded chicken - pre-cooked, rotisserie, etc
- 1/2 cup red pepper sauce - such as Frank’s Red Hot
- 1/4 cup cheddar cheese, shredded
- 1/4 cup blue cheese, crumbled
- cilantro, for garnish
Instructions
- Preheat oven to 400 degrees F. Wash and dry off the potatoes, thoroughly. Pierce each potato with a fork.
- Bake potatoes for 35-45 minutes (depending on size) until they are semi soft. Don’t cook all the way, since these potatoes will once again go back into the oven. Remove from oven and cool for 10 minutes.
- While potatoes are cooking, combine the chicken with the hot sauce to a mixing bowl, and set aside.
- Once potatoes are cool, cut potato into halves. Scoop center filling from each half to create a “boat”. Load each boat with chicken mixture and cheddar cheese.
- Place in oven under the broiler for 8-10 minutes or until edges are crispy. Remove from the oven, top with blue cheese crumble, and garnish with cilantro (if desired).Enjoy!
Notes
Yes! You can prepare the baked potato and the buffalo chicken separately. Store them in the fridge, then assemble and bake just before serving.
- TO STORE. These are best enjoyed the day they are made but can be refrigerated for 1-2 days.
- TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes)
Nutrition
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I’m a sucker for all buffalo chicken everything.
These sound absolutely amazing!!
Nothing goes better with Superbowl than buffalo chicken! Thanks for the great idea/recipe!
I’ve never had potato skins… there i said it!! But these look so good!!
Oh mannnn, really?! You have to try them!
I saw something similar to this a few years ago and I’ve been making them ever since. I love mine on sweet potatoes! And you’re right the flavors here make you not miss the cheese if you leave it out!!
Oh these look soo good!!