Crispy Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins are naturally gluten free, simple to prepare, and a crowd-pleasing addition to any game day spread or party appetizer table.

I’m a big fan of stuffing vegetables with buffalo chicken—there’s something irresistible about spicy buffalo sauce paired with tender shredded chicken. I’ve made buffalo chicken stuffed bell peppers, zucchini boats, and now I’ve turned my attention to potato skins. These potato skins combine the crispy, salty edge of baked potato shells with a spicy, savory buffalo chicken filling and melty cheese on top.

This recipe was created for a Super Bowl-friendly lineup of appetizers, but it works equally well as a party snack, casual dinner side, or potluck contribution. The following recipes were featured alongside these potato skins during Super Bowl week: Cheesy Garlic Bread Nachos, Buffalo Chicken Egg Rolls, and Korean BBQ Meatballs. Mix and match a few of these dishes and you’ll have a varied spread that offers heat, crunch, and plenty of flavor.

Which recipes will you include for your next gathering? Leave a comment and share your favorites or any tweaks you make to this recipe.

How do you make homemade potato skins?

Making potato skins at home is straightforward. Start with small russet potatoes: scrub them thoroughly, rub with olive oil, and sprinkle with kosher salt. Roast the potatoes at 375°F for about 40 minutes, or until a fork slides in easily. When they are cool enough to handle, slice each potato in half lengthwise and scoop most of the flesh out, leaving a sturdy shell that will hold the filling. You can set the scooped potato flesh aside for mashed potatoes or another use.

Fill the shells with a mixture of shredded cooked chicken, buffalo sauce, and diced vegetables like carrots and celery for texture. Top with shredded cheese—pepper jack adds a nice kick—or use cheddar if you prefer. Return the filled skins to the oven for 7–9 minutes, until the cheese melts and the edges begin to crisp. Finish with a sprinkle of diced green onions and serve with ranch or blue cheese dressing for dipping.

Can potato skins be made ahead of time?

Yes. You can bake and hollow the potatoes, prepare the buffalo chicken filling, and assemble the skins up to a day ahead. Store the assembled but uncheesed skins in an airtight container in the refrigerator. When you’re ready to serve, let them warm at room temperature for about 20 minutes while the oven preheats to 375°F, sprinkle on the cheese, and bake for 10–15 minutes until the cheese is melted and bubbly.

What to do with the inside of the potatoes

The scooped potato flesh is not waste—it’s perfect for mashed potatoes. Mix it with butter, milk or cream, and seasonings for quick mashed potatoes. You can flavor it with blue cheese and rosemary for a more decadent side, or spice it up with cajun seasoning. Since the potatoes were already cooked, the mash comes together quickly and makes a great accompaniment to the rest of your meal.

Storage and reheating

Store leftover buffalo chicken potato skins in an airtight container in the refrigerator for up to 5 days. To reheat in the oven, place the potato skins on a baking sheet and heat under a low broiler or at 350°F until warmed through and the cheese is melty, about 3–6 minutes depending on your oven. For a quicker method, microwave the skins on a plate for about 1–2 minutes, though oven reheating preserves crispness better than the microwave.

What to serve with them

Classic potato skins pair well with sour cream, but for buffalo chicken potato skins ranch or blue cheese dressing is the preferred complement. Both dressings cool the heat from the buffalo sauce and add a creamy contrast to the spicy filling. A drizzle of extra buffalo sauce on top is an option for those who love extra heat.

These potato skins work well as part of an appetizer spread or as a side dish. They pair nicely with other buffalo-inspired mains like BBQ buffalo baked chicken, buffalo turkey meatball subs, or a buffalo-style meatloaf. For a party, include a variety of dips, finger foods, and a few milder options to balance the spice.