Monday, February 03, 2014

Buffalo Chicken Potato Skins

I am addicted to all things buffalo chicken.  And, who doesn't love potato skins? I decided to combine two of my favorites into one fabulous recipe.  These are not overly spicy, but are zippy enough to please all of the buffalo chicken lovers in your house!
Colby-jack cheese, cream cheese and some bleu cheese crumbles come together to totally elevate these potato skins.  (You could omit the bleu cheese if you're serving anyone who doesn't care for it.)
Yields 4 servings (8 potato skin halves).

4 medium baking potatoes, scrubbed and pricked with a fork
Olive oil
2 cups cooked chicken, chopped and warm (the equivalent of about 2 small breasts)
1/3 cup hot sauce (I prefer Frank's Red Hot Sauce)
3 tablespoons butter, melted
3 ounces cream cheese
2 - 3 ounces shredded cheese (mine was a Colby-jack blend)
1/4 cup bleu cheese (optional)
1 celery stalk, chopped (for garnish)
Red or green onion, chopped (for garnish)
Bleu cheese or ranch dressing (for dipping or spooning onto skins)


Preheat oven to 400 degrees.  Bake potatoes about one hour or until they are cooked through.  Alternately, you could cook potatoes in the microwave until cooked through.  Allow potatoes to cool, then cut in half.  Scoop out the center flesh - leaving a little along the edges. (Reserve inside flesh for another use if desired.)  Place potatoes onto a parchment paper or foil-lined baking pan. Brush both the inside and outside of hollowed-out potato with oil.  Season insides with salt and pepper. Bake for 8 - 10 minutes on each side or until just starting to crisp.

Meanwhile, combine the melted butter and hot sauce in a medium bowl.  Stir in the chicken to coat.

Once potato skins have crisped on both sides, remove from oven.  Turn oven to broil.

Evenly distribute the cream cheese between the potato skins by placing a few small pieces into the bottom of each potato.  Distribute the coated chicken between the skins - layering it on top of the cream cheese.  Top each skin with a little shredded cheese and bleu cheese (if using). 

Broil skins for a few minutes until cheese is melted and bubbly.  Serve while hot with chopped celery and onion for garnish.  Serve with bleu cheese or ranch dressing.

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  1. Angela, I have to tell you that your photos are just gorgeous! Beautiful blog! I am so glad to get your recipes in my feed :-)

    1. Thank you so very much, Michelle. How kind of you. :)

    2. I used salsa sauce on the inside of them... :)

  2. I am on the Keto diet & LOVED, LOVED, ur Pot Roast recipe!! Is there a way for u to add the Nutritional Values on ur receipes??