Crispy potato skins filled with shredded buffalo chicken, melted cheese, crunchy carrots, and celery make these Buffalo Chicken Potato Skins the perfect game day appetizer or crowd-pleasing snack.
Potato skins with buffalo chicken
I first made buffalo chicken in the slow cooker while developing my buffalo chicken lettuce wrap recipe. I loved how tender the chicken was and how hands-off the process was. I used the same method with Buffalo chicken potato skins, which gave me juicy, flavorful chicken that worked perfectly as a topping. They’re great to eat while watching a football game or as a snack.
Why do these buffalo chicken potato peels work?
I love all things buffalo. If you don’t believe me, just search “buffalo chicken” on my site for over 20 spicy buffalo recipes. I’ve made everything from buffalo chicken sauce to air fryer buffalo chicken zucchini skins to buffalo wings. That’s why I think you’ll love them:
- Naturally gluten freeMade with simple ingredients
- Perfect for game dayEasy to serve and great for sharing
- Appetizer with proteinThanks to the shredded buffalo chicken
- Crispy, cheesy, and delicious Without feeling heavy
- It’s easy to prepare aheadThen bake and serve when guests arrive
Components you will need
Here are all the ingredients for this easy Potato Peel and Buffalo Chicken recipe. See recipe card below for exact measurements.
- potato: Buy Idaho or russet potatoes because their skins crisp better. You only use the skins in this recipe, so I like to make garlic mashed potatoes the next day using the leftover potatoes.
- Cooking sprayor a drizzle of olive oil, helps the potato skins become crispy.
- Salt and pepper To season leather
- Chicken: Use boneless, skinless chicken breasts or tenderloin for lean protein.
- Celery and garlic Simmer in broth with chicken to enhance flavor.
- Low-sodium chicken broth: Slowly cook the chicken in the broth. Keep it moist.
- Spicy chili sauce For the distinctive buffalo flavour. Frank RedHot is my preferred choice.
- Grated cheddar cheese Melt it over the chicken and add the cream And wealth.
- Vegetables: Top the buffalo chicken with matchsticks of carrots and celery. Also known as thinly sliced ​​vegetables.
- Blue cheese sauce: If you have time, make homemade blue Cheese sauce for a healthier option, or purchase your favorite bottle from our store supermarket.
How to Make Potato Skins with Buffalo Chicken
In the last hour of slow cooking time, start preparing the potatoes, so they will be ready when the chicken is done. See recipe card below for printable directions.
- Cooking chicken in a slow cooker: Place chicken, celery stalk, garlic clove, and broth in a slow cooker. If the liquid does not cover the chicken, add water until it covers it. Cook on high heat for 4 hours or on low heat for 6 hours.
- Chicken pieces: Remove the breasts from the pot and shred them with two forks. For a faster, hands-free method, place the chicken in a stand mixer using the paddle attachment and blend on low speed until shredded.
- Add hot sauce: Reserve 1/2 cup of the broth and set the remaining broth aside for any other recipe that calls for chicken broth. Add the chopped chicken back to the crock pot with the reserved stock and hot sauce, then cook over high heat for 30 minutes.
- Cooking potatoes: Pierce each potato on all sides with a fork. Microwave 6 potatoes for 30 minutes (5 minutes per potato), or use the air fryer baked potato recipe or oven baked potato recipe instead. Allow to cool, then cut in half and scoop out the potatoes, leaving 1/4 inch of the potatoes attached to the skin.
- Peel potato peel: Spray the crust with oil, then place it on a tray covered with aluminum foil, and season with salt and pepper. Bake at 450°F for 10 minutes. (Omit this step if baking in an air fryer or oven)
- Potato peel filling With buffalo chicken and grated cheddar cheese on top. Bake for 5 minutes, or until the cheese melts. Then top each one with the blue cheese sauce, carrots, and celery.
How do I make buffalo potato peels without a slow cooker?
No slow cooker? Boil the chicken in a large pot filled with broth, celery and garlic for 15 minutes. Then we chop the chicken, mix it with the buffalo sauce and half a cup of broth, and simmer for another 10 minutes.
Differences and tips
- Heat setting: For those who like it spicier, serve it with extra hot sauce on the side.
- Make it faster Using chopped grilled chicken.
- Cheddar swap For Monterey Jack, Pepper Jack, or Colby cheese.
- Not a fan of blue cheese? An alternative to ranch dressing.
- How to prepare in advance for the party: You can chop the vegetables and prepare the chicken, blue cheese sauce, and potatoes in advance. When you’re ready to serve your guests, assemble them and place them in the oven! Double or triple the recipe for more servings.
- Submission tip: If you leave potato skins on too long, they will dry out, so it’s best to eat them right after baking.
storage
- Refrigerator Buffalo potato skins for up to 4 days.
- Reheating In the microwave or in a 350°F oven until warm, it won’t be
- How to freeze: Stuff the skin with chicken and cheese, then instead of baking it for 10 minutes, freeze it on a parchment-lined tray. Once frozen, transfer to an airtight container or bag and freeze for up to 3 months.
- To eat, bake frozen potato skins at 350°F for about 10 minutes, then top with sauce and vegetables.
More Loaded Potato Peel Recipes You’ll Love
For more appetizer ideas using baked potatoes, check out these 5 delicious Stuffed Potato Skin Recipes to inspire your next meal!
fruit: Shares
Serving Size: 1 Peel potatoes, loaded
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In the slow cooker, combine the chicken, celery ribs, garlic, and broth (enough to cover the chicken, use water if a can of broth isn’t enough). Cover and cook on 4 hours high or 6 hours low.
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Remove chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, then return it to the slow cooker with 1/2 cup of the broth and hot sauce.
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Cook on high heat for an additional 30 minutes. (To prepare a cup and a half of chicken)
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Meanwhile, prick the potatoes with a fork several times all over. Place in the microwave and cook on high for 5 minutes per potato; Set aside to cool or use the baked potato method or air fryer baked potato recipe. Or use this air fryer baked potato recipe, or oven baked potato recipe instead.
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Allow to cool, then cut in half and scoop out the potatoes, leaving 1/4 inch of the potatoes attached to the skin. Each skin should weigh about 1 ounce.
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(If potatoes are made in the microwave) Preheat oven to 450°F. Lightly spray the potato skins on both sides with oil and place on a baking tray covered with aluminum foil. Season with salt and pepper and bake for 10 minutes. (Omit this step if air fried or baked, crust will be crispy.)
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Remove from the oven, add 2 tablespoons of the chicken meat filling into each potato skin, top with a tablespoon of grated cheese and bake for 5 minutes or until the cheese melts.
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Top each with a teaspoon of blue cheese sauce, shredded carrots, and celery and start eating!
Final step:
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Differences
- No slow cooker? Boil the chicken in a large pot filled with broth, celery and garlic for 15 minutes. Then we chop the chicken, mix it with the buffalo sauce and half a cup of broth, and simmer for another 10 minutes.
- Heat setting: For those who like it spicier, serve it with extra hot sauce on the side.
- Make it faster Using chopped grilled chicken.
- Cheddar swap For Monterey Jack, Pepper Jack, or Colby cheese.
- Not a fan of blue cheese? An alternative to ranch dressing.
Prep ahead
You can chop the vegetables and prepare the chicken, blue cheese sauce, and potatoes in advance. When you’re ready to serve your guests, assemble them and place them in the oven! Double or triple the recipe for more servings.
Submission advice
If you leave potato skins on too long, they will dry out, so it’s best to eat them right after baking.
*Nutritional information is based on 12 ounces of potatoes with skins, and weight of skins after potatoes are removed.
Submission: 1 Peel potatoes, loaded, Calories: 82 Kcal, Carbohydrates: 7 g, protein: 8 g, fat: 2 g, Saturated fat: 1 g, Cholesterol: 17 mg, Sodium: 110 mg, Fiber: 1 g, sugar: 0.5 g