Crispy Buffalo Chicken Stuffed Potato Skins

Why These Buffalo Chicken Potato Skins Are a Hit

Crispy potato skins generously filled with tender, shredded buffalo chicken prepared in a slow cooker, topped with gooey melted cheese, and finished with crisp carrots and celery create an irresistible combination in these Buffalo Chicken Potato Skins. They serve as the ultimate lighter option for game-day appetizers or a satisfying snack that delights any crowd.

The inspiration for this dish came from experimenting with buffalo chicken in a slow cooker during the creation of a buffalo chicken lettuce wrap dish. The chicken turned out incredibly tender and the preparation was remarkably effortless, requiring minimal attention. Applying the identical technique here resulted in succulent, deeply flavorful chicken that pairs flawlessly as a topping for the potato skins. These treats are ideal for munching during football games or enjoying as a lighter meal option any time.

Reasons to Love These Buffalo Chicken Potato Skins

Buffalo flavors hold a special place in my culinary affections. A quick search for buffalo chicken recipes reveals over 20 spicy variations, ranging from creamy dips to innovative zucchini skins and classic wings. Here are the standout features that make these potato skins exceptional:

Gluten-free by nature, crafted from straightforward, wholesome ingredients that everyone can enjoy.
Game-day perfection, simple to prepare and serve, making them fantastic for sharing among friends and family.
Protein-packed appetizer, boosted by the generous amount of shredded buffalo chicken.
Crispy texture with cheesy goodness and bold flavors, delivering satisfaction without the heaviness of traditional versions.
Prep-ahead friendly, allowing you to get everything ready in advance and simply bake when company arrives.

Essential Ingredients for Buffalo Chicken Potato Skins

Gather these key components to whip up this straightforward buffalo chicken potato skin recipe. Detailed quantities are provided in the recipe section further down.

Potatoes: Select medium-sized Idaho or russet varieties, as their skins achieve the crispiest results. Since only the skins are used here, save the scooped-out potato flesh for creamy garlic mashed potatoes the following day.
Cooking Spray: A light mist of olive oil or cooking spray ensures the potato skins turn beautifully golden and crisp.
Salt and Pepper: Basic seasonings to bring out the natural flavors of the potato skins.
Chicken: Opt for boneless, skinless chicken breasts or tenderloins to keep the protein lean and healthy.
Celery and Garlic: These aromatics gently simmer alongside the chicken in broth, infusing it with extra depth and savoriness.
Low-Sodium Chicken Broth: This liquid keeps the chicken moist and juicy during the slow cooking process.
Hot Cayenne Pepper Sauce: Provides the iconic tangy, spicy buffalo kick—Frank’s RedHot is a reliable favorite.
Shredded Cheddar Cheese: Melts luxuriously over the chicken, contributing a creamy, indulgent element.
Fresh Vegetables: Thinly sliced carrots and celery matchsticks add crunch and freshness as the final topping.
Blue Cheese Dressing: Elevate with a homemade version for a lighter touch, or grab a quality store-bought one for convenience.

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

Time your potato preparation to coincide with the final hour of the chicken cooking in the slow cooker, ensuring everything synchronizes perfectly. Full printable instructions follow below.

Prepare the slow cooker buffalo chicken: Place the chicken breasts, a celery stalk, garlic clove, and enough chicken broth to cover into the slow cooker. Add water if needed to fully submerge. Set to high for 4 hours or low for 6 hours until tender.
Shred the cooked chicken: Lift the chicken out, then use two forks to pull it apart into fine shreds. For efficiency, a stand mixer with paddle attachment on low speed shreds it quickly and evenly.
Incorporate the buffalo sauce: Set aside ½ cup of the cooking broth, discarding or saving the rest for soups or other dishes. Return the shredded chicken to the cooker with the reserved broth and hot sauce. Cook on high for another 30 minutes to absorb the flavors.
Cook the potatoes: Fork-pierce each potato multiple times. Microwave all six for about 30 minutes total (roughly 5 minutes each), or opt for air fryer or oven baking methods. Allow them to cool slightly, halve lengthwise, and carefully scoop out the flesh, retaining a ¼-inch layer attached to the skins for structure.
Achieve crispy skins: Lightly spray the insides and outsides with oil, arrange on a foil-covered baking sheet, and sprinkle with salt and pepper. Roast at 450°F for 10 minutes to crisp up. Skip if potatoes were air-fried or oven-baked, as they’ll already be crisp.
Fill and finish baking: Load each skin with buffalo chicken, scatter shredded cheddar on top, and bake for 5 more minutes until the cheese bubbles and melts. Drizzle with blue cheese dressing and garnish with carrot and celery matchsticks.

Adapting Without a Slow Cooker

Lacking a slow cooker? No problem—poach the chicken in a large pot with broth, celery, and garlic for about 15 minutes until fully cooked. Shred it, mix with buffalo sauce and ½ cup broth, then simmer for an additional 10 minutes to meld the flavors perfectly.

Customizations and Helpful Tips

Control the spice level: Amp up the heat by offering extra hot sauce alongside for dipping or drizzling.
Speed it up: Swap in pre-shredded rotisserie chicken to cut down on cooking time significantly.
Cheese alternatives: Experiment with Monterrey Jack, pepper jack, or Colby for varied flavor profiles and melts.
Dressing swap: Prefer ranch over blue cheese? It makes a creamy, herby substitute that pairs beautifully.
Party prep strategy: Chop veggies, cook the chicken, prepare dressing, and ready the potatoes ahead. Assemble and bake fresh when guests arrive. Scale up by doubling or tripling for larger gatherings.
Serving advice: Consume promptly after baking to preserve the skins’ crispiness, as they can soften if left sitting too long.

Storage and Reheating Guidelines

Fridge storage: Keep leftovers covered in the refrigerator for up to 4 days.
Reheating options: Warm in the microwave for quick results or bake at 350°F in the oven until heated through—note they may not retain full crispness.
Freezing method: Fill skins with chicken and cheese but skip final baking; flash-freeze on a parchment-lined tray. Once solid, store in airtight containers or bags for up to 3 months. To serve, bake directly from frozen at 350°F for around 10 minutes, then add fresh toppings.

Recipe Details

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 12 servings
Serving Size: 1 loaded potato skin

Main Ingredients

6 medium Idaho or Russet potatoes
Cooking spray
Kosher salt
Black pepper

For the Chicken:

12 ounces boneless skinless chicken breast or tenderloins
1 rib celery
1 clove garlic
16 oz low-sodium chicken broth
⅓ cup hot cayenne pepper sauce (such as Frank’s)

For the Toppings:

12 tbsp shredded cheddar cheese
½ cup carrots, cut into 2-inch matchsticks
1 large celery rib, cut into 2-inch matchsticks
¼ cup blue cheese dressing, homemade or store-bought

Detailed Instructions

In the slow cooker, combine the chicken, celery rib, garlic, and enough broth to cover (add water if necessary). Cover and cook on high for 4 hours or low for 6 hours.
Remove chicken, reserve ½ cup broth (discard or save the rest), and shred the chicken using two forks. Return to the slow cooker with the reserved broth and hot sauce.
Cook on high for 30 more minutes. This yields about 1 ½ cups of shredded chicken.
Pierce potatoes with a fork several times. Microwave on high for 5 minutes per potato, or use air fryer or oven methods. Cool, halve, and scoop out flesh, leaving ¼-inch attached to skins (each skin should weigh about 1 oz).
For microwaved potatoes: Preheat oven to 450°F. Spray skins lightly with oil, place on foil-lined sheet, season with salt and pepper, and bake 10 minutes for crispiness (skip if air-fried or oven-baked).
Fill each skin with 2 tablespoons chicken, top with 1 tbsp cheese, and bake 5 minutes until melted.
Finish with 1 tsp blue cheese dressing, carrots, and celery. Enjoy immediately!

Additional Notes

Nutritional Information per Serving (1 loaded potato skin): Calories: 133 kcal, Carbohydrates: 7.5 g, Protein: 8.5 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 26.5 mg, Sodium: 380.5 mg, Fiber: 1 g, Sugar: 1 g. Based on 12 oz potato with skin, post-scooping.