Buffalo Chicken Potato Skins
These crispy Buffalo Chicken Potato Skins are perfect for game day. Baked potato skins loaded with buffalo chicken, cheddar and blue cheeses.
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Servings: 8
Calories: 175kcal
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
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.
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
Serving: 1half | Calories: 175kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Fiber: 2g
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