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Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins

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Course: Main Course, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 175kcal


  • 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


  • 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!


Serving: 1half | Calories: 175kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Fiber: 2g
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