Buffalo chicken dip and potato skins; two of the greatest football foods to enjoy all season long, come together for one of the tastiest plates you’ll ever make!
Looking for a go-to bite that will have everyone raving about it? Look no further! These Buffalo Chicken Potato Skins are perfect for game days at home. Or, “home-gating” as I like to call it.
Crispy Potato Skins with loads of Buffalo flavor scream, football to me. I love using ranch dressing as part of the hearty filling, but you could absolutely use blue cheese dressing, if that is more your style for Buffalo Chicken.
This cutting board is a great kitchen tool for not only preparing a tray of Buffalo Chicken Potato Skins, but it doubles as a sturdy serving platter, so everyone can more easily grab a potato skin, and head back to their seats to cheer on their favorite team!
Buffalo Chicken Potato Skins
- 4 russet potatoes
- 2 tbsp olive oil
- 6 oz, cream cheese, softened at room temperature
- ½ cup ranch dressing (or blue cheese dressing)
- ½ cup hot sauce
- ½ cup shredded sharp cheddar cheese, plus ¼ cup for topping
- 1 12 oz can premium white chicken breast, drained
- Chives, for garnish (optional)
- Preheat oven to 400 degrees F.
- Thoroughly wash/scrub potatoes and allow them to dry. Pierce them with a fork all over.
- Bake potatoes on a wire rack for 50-60 minutes, or until a fork easily slides into the flesh.
- Remove from oven and allow the potatoes to cool for at least 10-15 minutes.
- Using a chef’s knife, cut the potatoes in half, and with a spoon, gently scoop out the flesh of the potatoes, down to about ¼ of an inch away from the skin.
- Brush the insides and skins of the potatoes with the olive oil. Place the skins cut-side down on the baking sheet, and bake for another 10 minutes. Remove the skins from the oven, flip them over (skin-side down) and return to the oven for another 5 minutes. Remove from oven and decrease the temperature to 375 degrees F.
- While the potatoes are baking, mix the cream cheese, ranch dressing, hot sauce, and sharp cheddar together in a mixing bowl. Gently fold in the chicken breast. Set aside.
- Fill each potato skin with the buffalo chicken mixture, and then top with a sprinkling of the reserved sharp cheddar cheese.
- Bake the potato skins once more, for about 25 minutes.