Hot Buffalo chicken potato skins: 12 amazing bites

If you are looking for the absolute best thing to serve when the game is on, look no further than these incredible Buffalo chicken potato skins! Seriously, these are going to disappear the second you set them out. Hi there, I’m Anna, and I spend my time dreaming up simple, flavorful chicken recipes designed to make everyday cooking easier and bring a little more joy to your kitchen.

Forget complicated dips or fussy finger foods. My specialty is creating easy crowd appetizers that taste like you spent all day on them. These loaded potato skins hit that perfect spot between comforting classic and exciting spicy flavor. They are twice baked, super crisp on the edges, and loaded with that tangy, spicy buffalo goodness. Trust me, once you try this method, you’ll never go back to plain old skins!

Gathering What You Need for Buffalo Chicken Potato Skins

Okay, let’s get organized! Having everything ready before you start baking is my number one rule for stress-free cooking. These Buffalo chicken potato skins come together surprisingly fast once the potatoes are baked, but prepping your ingredients first makes the assembly line smooth. We are aiming for 12 perfect skins, which usually means 6 generous servings, so make sure you have enough ingredients for everyone to grab a couple!

Don’t sweat the prep work; it’s simple assembly once you have these items gathered up.

Essential Ingredients for Perfect Buffalo Chicken Potato Skins

• Six medium Russet potatoes—make sure they are scrubbed clean and roughly 10 ounces each. These bake up the best!
• One tablespoon of simple olive oil for that initial rubdown.
• One teaspoon of kosher salt for seasoning the skins before baking.
• One and a half cups of fully cooked chicken breast, diced up (that’s about 8 ounces). Remember, we need that chicken cooked beforehand!
• One-third cup of your favorite buffalo-style hot sauce—this is where the flavor comes from!
• Two tablespoons of unsalted butter, melted down gently.
• Half a teaspoon of garlic powder to boost that savory flavor.
• One and a half cups of shredded mozzarella cheese—no substitutes here for the melt factor!
• Half a cup of cool sour cream for topping later.
• Two tablespoons of green onions, finely sliced for that fresh, oniony bite at the end.

Equipment Needed for Your Buffalo Chicken Potato Skins

You don’t need a ton of fancy gear for this recipe, which is why I love it for busy weeknights or big gatherings. Grab your biggest baking sheet—you’ll need room for all those potato halves. Make sure you have some heavy-duty foil to line it; cleanup is so much easier that way.

You’ll also want a sharp knife for slicing the potatoes neatly, a spoon for scooping out the insides, a medium mixing bowl for tossing the spicy chicken mixture, and a small bowl for melting your butter. That’s it! You are ready to start baking.

Step-by-Step Guide to Making Buffalo Chicken Potato Skins

This is where the magic happens! Since we are aiming for that crispy exterior and tender inside, the baking process is broken into a few stages. Don’t rush the cooling time; it’s important for handling those hot skins later. We start by getting the oven nice and hot—set yours to 400°F and line a baking sheet with foil right away for easy cleanup later.

Baking the Potatoes Until Tender

Take those scrubbed Russets and pierce them all over with a fork. I mean it—really poke them good! This lets the steam escape so they don’t explode (Oops! Safety first!). Rub them lightly with that tablespoon of olive oil and sprinkle them generously with the kosher salt. Pop them directly onto the oven rack and let them bake for about 50 minutes. You want them super tender when you pierce them with a knife.

Preparing the Potato Shells for Filling

Once they are tender, pull them out and let them cool down for about 10 minutes—you don’t want to burn your fingers! Slice them in half lengthwise. Now, this is crucial: scoop out most of that fluffy potato goodness, but you must leave about a quarter-inch shell behind. That shell is what gives you that satisfying crunch later! Flip the empty shells skin-side down on your foil-lined sheet and bake them again for about 10 minutes until those edges start looking nice and crisp.

Mixing the Spicy Buffalo Chicken Filling

While the shells are crisping up, let’s make the filling. In a medium bowl, combine your pre-cooked, diced chicken breast, the buffalo hot sauce, the melted butter, and the garlic powder. Toss it all together until every piece of chicken is coated in that gorgeous spicy sauce. Seriously, make sure your chicken is fully cooked before you start this part—we are only heating and flavoring it now.

Assembling and Final Bake of Buffalo Chicken Potato Skins

Time to load them up! Spoon that spicy buffalo chicken mixture evenly into each crispy potato shell. Then, cover everything generously with the shredded mozzarella cheese. Put them back into the 400°F oven for another 10 to 12 minutes. Watch them until that cheese is melted, bubbly, and just starting to brown a little. Remember, since we are using pre-cooked chicken, you still need to check with a thermometer that the filling reaches an internal temperature of 165°F for safety!

Finishing Touches for Your Loaded Buffalo Chicken Potato Skins

Once they come out looking perfect, the final touches are quick! Take your cool sour cream and dollop a spoonful right onto the center of the hot, cheesy filling. Then, right before serving them hot, sprinkle those finely sliced green onions all over the top. That little bit of freshness cuts through the richness perfectly. Enjoy!

Tips for Success with Buffalo Chicken Potato Skins

I’ve made these so many times for parties, and I’ve learned a few little tricks that make the difference between a good potato skin and an absolutely epic one. It all comes down to managing moisture and making sure your filling is safe and flavorful. Pay attention to these execution details, and you’ll be a pro!

Achieving Perfectly Crisp Potato Shells

The secret to avoiding soggy bottoms is getting rid of extra moisture before the final bake. After you scoop out the insides, don’t just put the shells back in the oven. Gently press the inside of the shells with a paper towel. This wicks away any trapped moisture clinging to the skin. Also, when you bake them the second time (skin-side down), make sure they have a little space on the baking sheet so the air can circulate underneath them. That’s what gets them truly crisp!

Handling Buffalo Sauce Heat Levels

That one-third cup of hot sauce gives a nice kick, but if you’re serving a crowd that isn’t big on spice, you have options! If you want the flavor without the intense heat, just use half the amount of your favorite buffalo sauce and then mix in a teaspoon of melted butter or a tiny splash of chicken broth. This thins it out and mellows the spice while keeping the classic tang. You can always add more heat later, but you can’t take it away once it’s mixed in!

Storage and Reheating Instructions for Buffalo Chicken Potato Skins

What happens when you have too many amazing Buffalo chicken potato skins left over? Don’t worry, they store well, but you have to be smart about it, especially with those cool toppings! I always try to keep the sour cream and green onions separate. It’s much better to add those fresh ingredients right before you serve them again.

Storing Leftover Buffalo Chicken Potato Skins

If you have leftovers that are already topped with cheese and onions, let them cool completely first. Then, place them in an airtight container and pop them in the fridge. They should keep well for about three days. If you want to keep things extra fresh, store the cooled, unfilled potato shells separately from the leftover buffalo chicken mixture. That way, you can assemble a small fresh batch whenever you get a craving! If you are looking for other great appetizer ideas, check out my buffalo chicken dip variations.

Reheating Stuffed Potato Skins Safely

Reheating is critical because of the chicken filling. You can use an oven, toaster oven, or even an air fryer to bring back that crispness—avoid the microwave if you can, as it makes them soggy! Whatever method you choose, you must ensure the chicken inside gets hot all the way through. Use your meat thermometer to check that the filling reaches an internal temperature of 165°F (74°C) before you serve them again. Safety first, even with the best party snacks!

Answering Common Questions About Buffalo Chicken Potato Skins

I always get asked the same few things when people first try making these loaded potato skins, so let me clear up a few common hurdles right here. Planning ahead is key for party food, but sometimes timing just doesn’t work out perfectly. Don’t worry; these are quite flexible!

Can I Make These Buffalo Chicken Potato Skins Ahead of Time?

Yes, you absolutely can! This is one of the best things about making these Buffalo chicken potato skins for a crowd. You can do the entire prep work—baking the potatoes, scooping them, mixing the filling, and even assembling them completely (minus the sour cream topping)—a day ahead. Store the assembled, unbaked skins tightly covered in the fridge. When guests arrive, just pop them straight from the fridge into the 400°F oven. You might need to add about 5 to 7 minutes to the final baking time since they are starting cold.

What Kind of Chicken Works Best for Buffalo Chicken Potato Skins?

I specify cooked chicken breast because it’s lean and dices up so nicely, making it easy to coat evenly in the sauce. You can use rotisserie chicken if you have some on hand—that’s a huge time saver! If you need more ideas for using up cooked chicken, check out my loaded chicken salad recipe. Just make sure whatever chicken you use is fully cooked before you mix it with the hot sauce and butter. We are only heating and flavoring it, not cooking it through during the assembly phase.

Can I Substitute the Cheese in These Buffalo Chicken Potato Skins?

The mozzarella gives that perfect, stretchy melt, but if you prefer something sharper, go for it! Cheddar cheese melts beautifully and adds a nice tang that complements the spice. Monterey Jack is another fantastic swap for a milder, creamy texture. Just stick to a good melting cheese, and you’ll be fine. Avoid anything crumbly like feta, or you’ll lose that gooey top layer on your skins.

Estimating the Nutrition in Your Buffalo Chicken Potato Skins

Everyone wants to know what they are eating, especially when something tastes this good! Since these Buffalo chicken potato skins are loaded up with cheese and that rich buffalo topping, they certainly pack a punch. I always tell folks to view this as a satisfying appetizer, not a light side dish. Please remember these numbers are just estimates based on the recipe yielding 6 servings, meaning two loaded skins per person.

Nutritional Breakdown Table

Nutrient	Amount (Per 2 Skins)
Calories	410
Fat	21 g
Carbohydrates	34 g
Protein	23 g

It’s a great balance of protein and carbs to keep you full while watching the game! For more great chicken recipes, browse my collection of chicken recipes.

Share Your Experience Making Buffalo Chicken Potato Skins

I truly hope making these loaded skins brings as much fun to your kitchen as it does to mine! I’m always looking to see how you all customize your favorite spicy snacks. Don’t be shy—let me know how they turned out for your crew! You can see more of my recipe inspiration on Pinterest.

Rating and Feedback on This Recipe

Did these become your go-to game day snack? I’d love to hear about it! Please take a moment to leave a rating below so others know how much you enjoyed them. Also, tell me what you served alongside your spicy buffalo chicken potato skins. Did you go classic ranch or maybe blue cheese?

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