Description
Buffalo Chicken Loaded Potato Skins feature crispy baked potato halves topped with shredded buffalo chicken, creamy cheddar and cream cheese filling, and a drizzle of cool ranch dressing. These perfectly balanced skins deliver spicy, savory, and creamy flavors in every bite, making them an irresistible appetizer or snack.
Ingredients
Scale
- 6 medium russet potatoes, about 1.2 kg total, halved into 12 skins
- 350 g cooked shredded chicken, rotisserie chicken works perfectly
- 80 ml buffalo sauce, adjust to taste for spice level
- 100 g cream cheese, softened for easier mixing
- 180 g shredded cheddar cheese, divided for filling and topping
- 60 ml ranch dressing, for drizzling
- 3 green onions, sliced, for garnish
- 1 tablespoon olive oil, for brushing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Ingredients, blue cheese crumbles, crispy bacon bits, fresh cilantro, or hot sauce for extra heat
Instructions
- Wash and halve potatoes: Scrub the russet potatoes clean and pat dry. Cut each potato in half lengthwise to create 12 skins total.
- Scoop and brush: Using a spoon, scoop out the center of each potato half, leaving about 1/4 inch of potato flesh attached to the skin. Brush both sides with olive oil, then sprinkle with salt and pepper.
- Bake the skins: Place potatoes skin-side up on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until the skins are crispy and golden brown.
- Cool slightly: Remove from the oven and let cool for 2-3 minutes before filling to prevent the cheese from melting too quickly.
- Combine chicken and buffalo sauce: In a medium bowl, mix the shredded chicken with buffalo sauce until well coated and evenly distributed.
- Create the cheese base: In a separate bowl, blend softened cream cheese with 90 g of the shredded cheddar until smooth and creamy.
- Fold together: Gently fold the buffalo chicken into the cream cheese mixture until fully incorporated and the filling is smooth and cohesive.
- Fill the skins: Spoon the buffalo chicken filling generously into each potato skin, dividing evenly among all 12 pieces.
- Top with cheese: Sprinkle the remaining 90 g of shredded cheddar over each filled skin to create a golden, cheesy crust.
- Final bake: Return the loaded skins to the oven at 375°F (190°C) for 5-7 minutes until the cheese is melted and bubbly.
- Garnish and drizzle: Remove from the oven and immediately drizzle with ranch dressing, then top with fresh sliced green onions for color and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes