Buffalo Chicken Potato Skins

5 from 1 vote

These Buffalo Chicken Potato Skins are spicy and cheesy! They're perfect for your next get-together or the game day! Totally a crowd pleaser!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 270kcal

Prep Potatoes: Wash potatoes and pat them dry. Cut in half lengthwise and place them in the microwave. Follow your microwave’s instructions on baking potatoes. For mine, it took about 15 minutes.
Prep the Chicken: In the meantime shred the chicken with a couple forks and toss it with the buffalo wing sauce in a medium size bowl. Turn your oven on to the BROIL setting.
Broil Potato Skins: Scoop out the potato flesh and set it aside for later use. Brush potato skins on both sides with olive oil and place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the oven and broil for about 5 minutes until they’re nice and crisp.
Assemble: Divide the chicken among and fill each potato skin. Top with cheddar cheese and blue cheese and place under the broiler for a couple more minutes until the cheese melts.
Finish and Serve: Garnish with parsley or green onions (optional.) Serve.

I opted to microwave my potatoes first, because I didn't want to wait for an hour until the potatoes were done - I know, I know, I'm impatient; but I couldn't wait to get my hands on these potato skins!
Adding parsley or green onions is optional, but I always do because it enhances the flavor and perfects the whole bite, plus it's nice to have a pop of green color!
Feel free to incorporate any additional ingredients you see fit!
Your leftover potato skins will last about 2 – 3 days stored in an airtight container in the fridge. If you find the potatoes get a little pendulous (floppy or lose their crispness), just pop them back up in the oven for a couple minutes until you get your desired texture!