Buffalo Chicken Potato Skins

Published on February 10, 2016 By Lauren
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    potato skins

    I barely caught a picture of these Buffalo Chicken Potato Skins before the family devoured them.  Oh my!  They're delicious and so easy to throw together.

    Try them for an upcoming football game or family game night.

    By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

    Ok back to the recipe at hand…

    buffalo chicken potato skins ingredients

    Some Substitution Ideas for your Potato Skins

    We used feta cheese because we like the flavor for so many dishes.  Feel free to use bleu cheese if that's what suits your fancy.

    We also used sour cream.  You might enjoy substituting ranch dressing or bleu cheese dressing to suit your tastes.

    You could garnish with carrot strips and olives, too.  Whatever suits your tastes.

    buffalo chicken potato skins process

    The crispiness of the potato skins is essential. To achieve this you have to bake the potatoes directly on your oven racks. No coating or poking or oiling. Just bake them directly on the rack and they'll be crispy on the outside and perfectly cooked.

    The potatoes I used were pretty small and they worked perfectly for eating by hand.  If you're using larger potatoes you'll definitely need to bake them longer.  You might also split them into four skins instead of two by slicing them in half like normal, scooping out the meat, and then cutting those “boats” into half again.

    buffalo chicken potato skins process 2

    When you scoop out the potato, please don't waste it.  We use cooked potato to thicken soups, stews, and chilis.  Just stir it in when the dish is almost done.

    You could also use baked potato “meat” for making mashed potatoes, potato salad, and potato soup!  Yum!

    Buffalo Chicken Potato Skins
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6 servings
     
    Perfect for game day or any day! These potato skins are loaded with flavor!
    Ingredients
    • 6 russet or Idaho potatoes, rinsed and dried
    • 3 tablespoons butter
    • 1.5 pounds boneless skinless chicken breast, cubed
    • 1/3 cup hot sauce
    • 1/2 cup sour cream or ranch dressing
    • 1 stalk of celery, sliced into strips
    • 2 ounces cheese crumbles (try bleu cheese or feta)
    Instructions
    1. Heat oven to 450 degrees.
    2. Place potatoes directly on the oven rack and bake for 30 minutes.
    3. Turn the potatoes at this point and bake for another 20 - 30 minutes until they're done. You'll know they're fully cooked when they "give" when gently squeezed.
    4. Remove the potatoes to cool slightly while you prepare the chicken. In a frying pan, heat the butter over medium heat. Add the chicken and cook until done.
    5. Stir in the hot sauce into the chicken and remove from heat.
    6. Cut potatoes in half and scoop out the fleshy meat. Set aside for another use.
    7. In the potato skins, spoon about a tablespoon of sour cream and spread slightly. Layer with chicken, celery, and cheese.
    8. Serve warm.

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