Crispy potato skins filled with tender shredded buffalo chicken, melted cheddar cheese, and topped with fresh carrots, celery, and creamy blue cheese dressing—these Buffalo Chicken Potato Skins are the ultimate lighter appetizer. Perfect for game day, gatherings, or even a fun dinner, they deliver bold flavor in every bite without feeling heavy.
Why You’ll Love This Recipe
These buffalo chicken potato skins are packed with flavor and texture. The crispy baked potato shells hold juicy, slow-cooked buffalo chicken, while melted cheese adds richness and the fresh vegetable topping keeps everything balanced.
They are naturally gluten free and made with simple, wholesome ingredients. The slow cooker does most of the work, making this recipe hands-off and easy to prepare ahead of time. Each serving offers a satisfying amount of protein, making them more filling than typical party appetizers. They’re also easy to customize depending on your spice preference and cheese choice.
Whether you’re serving them for a party or enjoying them as a light meal, they’re always a crowd favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 medium Idaho or russet potatoes (about 12 ounces each before scooping)
cooking spray or olive oil spray
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the chicken filling:
12 ounces boneless skinless chicken breast or chicken tenderloins
1 rib celery, cut into large chunks
1 garlic clove, smashed
16 ounces low sodium chicken broth (plus water if needed to fully cover chicken)
In a slow cooker, combine the chicken breast, celery chunks, garlic clove, and chicken broth. Add additional water if necessary to ensure the chicken is fully submerged.
Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender and easy to shred.
Remove the chicken from the slow cooker and reserve ½ cup of the cooking broth. Discard the remaining broth or save it for another use.
Shred the chicken using two forks. Return the shredded chicken to the slow cooker with the reserved ½ cup broth and ⅓ cup hot cayenne pepper sauce. Cook on high for an additional 30 minutes to allow the flavors to absorb.
While the chicken finishes cooking, prepare the potatoes. Pierce each potato several times with a fork. Microwave each potato for about 5 minutes, or until tender. Alternatively, bake at 400°F for 45–60 minutes until fork tender.
Allow the potatoes to cool slightly. Slice each one in half lengthwise and carefully scoop out the flesh, leaving about ¼ inch of potato attached to the skin to maintain structure.
Preheat the oven to 450°F if the potatoes were microwaved. Lightly spray both sides of the potato skins with cooking spray. Place them skin-side down on a foil-lined baking sheet and season with salt and pepper.
Bake the empty skins for 10 minutes until crisp.
Remove from the oven and fill each potato skin with approximately 2 tablespoons of buffalo chicken. Top each with 1 tablespoon shredded cheddar cheese.
Return to the oven and bake for 5 minutes, or until the cheese is fully melted.
Top each potato skin with about 1 teaspoon blue cheese dressing, a few carrot matchsticks, and celery matchsticks. Serve immediately.
Each serving contains approximately 133 calories, 8.5 grams protein, 7.5 grams carbohydrates, 7.5 grams fat, and 1 gram fiber.
Variations
For extra heat, drizzle additional hot sauce over the top before serving.
You can substitute shredded rotisserie chicken for the slow-cooked chicken to save time. Simply warm it with the buffalo sauce and reserved broth for about 10 minutes.
Swap cheddar cheese with Monterey Jack, pepper jack, or Colby cheese for a slightly different flavor profile.
If blue cheese dressing is not your preference, ranch dressing works beautifully as a creamy alternative.
For a meal-sized portion, serve two or three skins alongside a crisp romaine salad with carrots and celery.
Storage/Reheating
Store leftover potato skins in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 350°F oven for 8–10 minutes until warmed through. This helps maintain crispness. Microwaving is quicker but may soften the skins.
To freeze, assemble the potato skins with chicken and cheese but do not bake the final time. Freeze them on a parchment-lined tray until solid, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
Bake from frozen at 350°F for about 10–15 minutes, then add dressing and fresh vegetables before serving.
FAQs
Can I make these without a slow cooker?
Yes. Poach the chicken in a pot with broth, celery, and garlic for about 15 minutes until fully cooked. Shred it, then simmer with the hot sauce and ½ cup broth for 10 minutes.
What type of potatoes work best?
Idaho or russet potatoes are ideal because their thick skins crisp up well and hold their shape after scooping.
Can I prepare these ahead of time?
Yes. You can cook the chicken, crisp the skins, and prep the vegetables in advance. Assemble and bake just before serving.
How do I keep the skins crispy?
Bake the hollowed skins before filling them and serve immediately after the final bake to prevent sogginess.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. They will result in slightly richer flavor and remain very tender.
How spicy are these?
They have moderate heat. You can reduce the cayenne sauce slightly for a milder version or increase it for more spice.
Can I air fry the potato skins?
Yes. After scooping, air fry at 400°F for about 5–7 minutes to crisp, then fill and air fry again until the cheese melts.
What can I do with the scooped-out potato?
Use the leftover potato flesh to make mashed potatoes, potato pancakes, or add it to soups.
Are these gluten free?
Yes, all ingredients used are naturally gluten free. Always check labels on sauces and dressings to confirm.
Can I double the recipe?
Absolutely. This recipe scales easily for larger gatherings. Use multiple baking sheets to avoid overcrowding.
Conclusion
Buffalo Chicken Potato Skins bring together crispy texture, bold buffalo flavor, creamy cheese, and fresh crunch in every bite. They’re easy to prepare, protein-packed, and perfect for entertaining. Whether you’re hosting a game-day gathering or craving a satisfying snack, this recipe delivers big flavor with simple ingredients and minimal effort.
Buffalo Chicken Potato Skins are crispy baked potato shells filled with tender shredded buffalo chicken, melted cheddar cheese, and topped with fresh carrots, celery, and creamy blue cheese dressing for a bold and satisfying appetizer.
Ingredients
6 medium Idaho or russet potatoes (about 12 ounces each)
Cooking spray or olive oil spray
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the chicken filling:
12 ounces boneless skinless chicken breast or tenderloins
1 rib celery, cut into large chunks
1 garlic clove, smashed
16 ounces low sodium chicken broth (plus water if needed)
