Buffalo Chicken Potato Skins with Blue Cheese Drizzle
These Buffalo Chicken Potato Skins are made with crispy potato halves loaded with spicy buffalo chicken, melted cheese, and a drizzle of blue cheese dressing—perfect for game day or parties.
Print Recipe
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.
Servings: 6
Calories: 350kcal