Description
Make crispy potato skins filled with a creamy, spicy buffalo chicken mixture, perfect for game days or parties.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked, shredded chicken breast
- 1/2 cup Buffalo wing sauce
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese, divided
- 2 tablespoons green onions, sliced, for garnish
- 2 tablespoons blue cheese or ranch dressing, for serving
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and prick them several times with a fork.
- Rub the potatoes with olive oil, salt, and pepper. Bake directly on the oven rack for 50 to 60 minutes, or until tender when pierced.
- Remove potatoes from the oven and let them cool until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
- Slice each potato in half lengthwise. Carefully scoop out most of the inside flesh, leaving about a 1/4-inch thick shell. Reserve the scooped potato flesh for another use.
- In a medium bowl, combine the shredded chicken, Buffalo wing sauce, softened cream cheese, and sour cream. Mix until the chicken is evenly coated.
- Stir in 1/4 cup of the shredded cheddar cheese into the chicken mixture.
- Spoon the buffalo chicken mixture evenly into the potato shells, mounding it slightly.
- Place the filled skins on a baking sheet. Bake for 10 to 12 minutes, or until the filling is heated through and the edges of the skins are slightly crisp.
- Remove from the oven. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops. Broil for 1 to 2 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Garnish with sliced green onions. Serve immediately with blue cheese or ranch dressing on the side.
Notes
- For extra crispy skins, lightly brush the inside of the hollowed-out shells with a little extra olive oil before refilling and baking.
- Adjust the amount of Buffalo sauce to control the heat level of your filling.
- You can use rotisserie chicken to save time when preparing the shredded chicken.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 22
- Cholesterol: 65