Buffalo Chicken Potato Skins
Two classic game day appetizers combined into one fun finger food!
Servings: 12 potato skins
- 12 potato skin shells (see notes)
- 1 cup shredded chicken
- 1/3 cup buffalo wing sauce (plus more or less, see note)
- 4 ounces cream cheese softened
- 3/4 cup monterey jack cheese shredded (or mozzarella)
- 1/3 cup blue cheese crumbles (optional)
- green onions for garnish, optional
Make sure you have your chicken and potato skins ready to go. See notes for links to recipes for potato skin shells. Use any leftover chicken, shredded or chopped, or bake some until cooked.
Preheat oven to 350F.
Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
Divide the cream cheese into each potato skin shell and spread across the bottom of each skin.
In a small bowl, combine the chicken and 1/3 cup of buffalo wing sauce. Stir to combine and add more sauce as needed.
Scoop the chicken mixture into each potato skin shell to the top of the potato skin. The exact size and shape of your potato skins will make the filling amount for each skin vary.
Sprinkle each potato skin with the shredded Monterey Jack (or mozzarella) cheese and blue cheese crumbles (if using).
Bake the potato skins until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
Remove the potato skins from the oven and serve warm with sour cream, ranch dressing, or toppings as desired.
Learn how to make your own potato skin shells here! They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already.
You will need more or less of each ingredient depending on your preference and exactly how large your potato skins are.