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Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins That Will Wow Your Game Day Crowd

These Buffalo Chicken Potato Skins are a deliciously spicy and satisfying appetizer perfect for game day.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 potato skins
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Skins
  • 2 medium Idaho or Russet Potatoes Use medium-sized for optimal filling and crispiness.
  • 1 spray Cooking Spray Aids in crisping the skins, substitute with olive oil spray for a healthier option.
  • 1 teaspoon Kosher Salt Enhances flavor, adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground offers a more robust flavor.
For the Buffalo Chicken Filling
  • 1 pound Boneless Skinless Chicken Breast Rotisserie chicken works well for convenience.
  • 1 rib Celery Fresh is best, but frozen isn’t recommended.
  • 2 cloves Garlic Minced or granulated can be substituted.
  • 1 cup Low Sodium Chicken Broth Use vegetable broth for a vegetarian option.
  • 1/2 cup Hot Cayenne Pepper Sauce (Frank's) Adjust to your heat preference.
For the Toppings
  • 1 cup Cheddar Cheese (shredded) You can swap for Monterey Jack or Pepper Jack.
  • 1 cup Carrots Provides a nice crunch; substitute with bell pepper strips if desired.
  • 1 rib Celery (large, cut into matchsticks) Can be omitted if not a fan.
  • 1/2 cup Blue Cheese Dressing Ranch dressing can be substituted.

Equipment

  • slow cooker
  • Oven
  • Microwave
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a slow cooker, combine boneless skinless chicken breasts, chopped celery, minced garlic, and low sodium chicken broth. Set the cooker to HIGH and let the mixture cook for 4 hours, or 6 hours on LOW.
  2. Once the cooking time is up, remove the chicken from the slow cooker and shred it using two forks. Mix the shredded chicken back into the slow cooker with hot cayenne pepper sauce. Cook on HIGH for an additional 30 minutes.
  3. While the chicken is cooking, wash and pierce medium-sized potatoes with a fork. Microwave the potatoes for about 5 minutes to soften them.
  4. Preheat your oven to 450°F (232°C). Lay the scooped-out potato skins on a baking sheet and spray them with cooking spray. Season with kosher salt and black pepper, then bake in the oven for 10 minutes.
  5. Remove the crispy potato skins from the oven and fill each with the buffalo chicken mixture. Top with shredded cheddar cheese. Return to the oven and bake for an additional 5 minutes until the cheese is bubbly.
  6. After the cheese has melted, drizzle with blue cheese dressing and garnish with finely sliced carrots and celery matchsticks. Serve immediately.

Nutrition

Serving: 1potato skinCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

These Buffalo Chicken Potato Skins are high in protein and a lighter, gluten-free alternative for game day snacking.

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