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Crispy Buffalo Chicken Loaded Potato Skins

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A quick and easy snack featuring crispy russet potato skins loaded with spicy buffalo chicken, sharp cheddar, and creamy blue cheese. Perfect for game day or last-minute gatherings.

Ingredients

Scale
  • 4 large russet baking potatoes
  • Olive oil or extra virgin olive oil, for brushing
  • 2 cups cooked chicken breast or thighs, shredded
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
  • 1/2 cup shredded sharp cheddar cheese (about 50g)
  • 1/3 cup blue cheese crumbles (about 50g)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 green onions, thinly sliced
  • Sour cream or Greek yogurt, optional for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes. Pierce each a few times with a fork.
  3. Bake potatoes directly on the oven rack for 50-60 minutes until tender.
  4. Remove potatoes and let cool slightly until safe to handle.
  5. Slice each potato in half lengthwise.
  6. Scoop out most of the flesh, leaving about 1/4 inch of potato inside the skin. Save the scooped potato for another use.
  7. Mix melted butter with garlic powder and smoked paprika.
  8. Brush the potato skins inside and out with the butter-spice mixture.
  9. Place skins skin-side down on a baking sheet or wire rack over a baking sheet.
  10. Bake for 15 minutes to crisp the skins.
  11. While skins bake, shred cooked chicken and toss with buffalo sauce.
  12. Remove skins from oven and fill each with buffalo chicken.
  13. Sprinkle shredded cheddar cheese on top of the chicken-filled skins.
  14. Return to oven and bake for another 10 minutes until cheese is melted and bubbly.
  15. Top with crumbled blue cheese and sliced green onions.
  16. Add a dollop of sour cream or Greek yogurt if desired before serving.

Notes

Brush potato skins with butter and spices before baking to ensure crispiness. Use a sturdy spoon or melon baller to scoop potato flesh without breaking skins. Toss chicken in buffalo sauce off heat to keep it juicy. For extra crispiness, broil for 2-3 minutes at the end but watch carefully to avoid burning. Leftovers keep well refrigerated for up to 3 days; reheat in oven to restore crispness.

Nutrition

Keywords: buffalo chicken, potato skins, loaded potato skins, crispy potato skins, buffalo sauce, blue cheese, game day snack, easy snack, party food

Find it online: https://ovenmila.com/crispy-buffalo-chicken-loaded-potato-skins-recipe-easy-perfect-snack/