Buffalo Chicken Potato Skins with Blue Cheese Drizzle
These Buffalo Chicken Potato Skins are an easy make-ahead appetizer recipe made with crispy potato halves cheesy mix of shredded chicken, melted cheese, and a drizzle of blue cheese dressing.
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It is a perfect party appetizer for game day, football, or family snack night. You can also switch up the toppings if you like—more cheese, extra green onions, or even a little ranch instead of blue cheese.
Serve them with this Bacon and Cheese–Stuffed Celery or with this Cheeseburger Slider for a complete snack table.
How to Make Buffalo Chicken Potato Skins
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Dice the green onions and set aside.
3. Poke holes in the potatoes with a fork.
4. Brush them with olive oil and sprinkle with salt.
5. Place the potatoes on the baking sheet and bake for 1 hour.
6. Remove the potatoes and let them cool for 5–10 minutes. Slice each potato in half lengthwise and place cut side down on the sheet. Broil for 2–4 minutes to get them crispy.
7. Stir the buffalo wing sauce into the shredded chicken.
8. Flip the potatoes over, and scoop out the insides, leaving about ¼ inch of potato around the edges.
9. Fill each potato with the chicken mixture and top with shredded cheese. Bake at 400°F for 10 minutes, until the cheese melts.
10. Remove from the oven and top with blue cheese dressing and diced green onions. Serve warm.
Serve and Enjoy!
Important Recipe Notes
- You can bake the potatoes ahead of time and assemble them later.
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- Broil the potatoes carefully so they don’t burn.
- Adjust the buffalo sauce to your spice preference.
- Serve with extra blue cheese or ranch on the side for dipping.
Buffalo Chicken Potato Skins with Blue Cheese Drizzle
Ingredients
- 3 small potatoes
- 1 tbsp olive oil
- Salt
- 1 cup shredded cooked chicken
- 3 tbsp buffalo wing sauce
- ¼ cup shredded cheddar cheese
- 2–3 tbsp blue cheese dressing
- 1 green onion diced
Instructions
- Preheat your oven to 400°F and line a small baking sheet with parchment paper.
- Dice the green onions and set aside.
- Poke holes in the potatoes with a fork. Brush them with olive oil and sprinkle with salt.
- Place the potatoes on the baking sheet and bake for 1 hour.
- Remove the potatoes and let them cool for 5–10 minutes. Slice each potato in half lengthwise and place cut side down on the sheet. Broil for 2–4 minutes to get them crispy.
- Stir the buffalo wing sauce into the shredded chicken.
- Flip the potatoes over, and scoop out the insides, leaving about ¼ inch of potato around the edges.
- Fill each potato with the chicken mixture and top with shredded cheese. Bake at 400°F for 10 minutes, until the cheese melts.
- Remove from the oven and top with blue cheese dressing and diced green onions. Serve warm.
