Shredded slow cooker buffalo chicken, melted cheese, crispy potato skins with crunchy carrots and celery make Buffalo Chicken Potato Skins the perfect game day light appetizer or crowd-pleasing snack.
Buffalo Chicken Potato Skins
I first made buffalo chicken in a slow cooker when I developed this Buffalo Chicken Lettuce Wraps recipe. I loved how tender the chicken was and how hands-free the process was. I used the same method with the Buffalo Chicken Potato Skins, which resulted in juicy, flavorful chicken that was perfect as a topping. It’s fantastic for a snack or light meal while watching the football game.
Why Buffalo Chicken Potato Skins Work
I love everything about Buffalo. If you don’t believe me, just search “buffalo chicken” on my site and you’ll find over 20 spicy buffalo recipes. I’ve made everything from buffalo chicken dip to air fryer buffalo chicken zucchini skin and buffalo wings. Here’s why we think you’ll love this product.
- Natural Gluten Freemade from simple ingredients
- Perfect for game day.Easy to give and great to share.
- Appetizers with proteinThanks to the shredded buffalo chicken
- Crispy, cheesy and delicious without feeling heavy
- Easy to prepare in advanceThen bake and serve when your guests arrive.
materials needed
Here are all the ingredients for this easy Buffalo Chicken Potato Skins Recipe: See recipe card below for exact measurements.
- potato: Buy Idaho potatoes or russet potatoes, which have the crispiest skin. Since this recipe only uses the skins, I like to make garlic mashed potatoes with leftover potatoes the next day.
- cooking sprayAlternatively, olive oil spray can help crisp up potato skins.
- salt and pepper To season the skin
- chicken: For lean protein, use boneless, skinless chicken breast or tenderloin.
- celery and garlic Boil it in broth with chicken to add flavor. taste.
- Low-sodium chicken broth: The chicken slowly cooks in the soup, Keep it moist.
- Hot Cayenne Pepper Sauce For that signature buffalo flavor. Frank’s RedHot is my favorite.
- Shredded Cheddar Cheese It melts on top of the chicken and adds creaminess. And abundance.
- vegetable: Top the buffalo chicken with carrots and celery matchsticks; AKA thinly sliced vegetables.
- Blue Cheese Dressing: If you have time, try making my own blue. Try some of our healthier cheese dressings, or buy your favorite bottle at the store. supermarket.
How to Make Buffalo Chicken Potato Skins
Start preparing the potatoes in the last hour of the slow cooker so they are ready by the time the chicken is cooked. See recipe card below for printable instructions.
- Cook the chicken in the slow cooker: Place chicken, celery stalks, garlic cloves, and broth in slow cooker. If the liquid does not cover the chicken, add water until just covered. Cook on high for 4 hours or on low for 6 hours.
- Shred the chicken: Remove the breasts from the crock pot and shred them with 2 forks. For a quicker and easier method, place the chicken in the bowl of a stand mixer fitted with the paddle attachment and mix on low until shredded.
- Add hot sauce: Reserve ½ cup of broth and set aside for other recipes using chicken broth. Return the shredded chicken to the crock pot with the reserved broth and hot sauce and cook over high heat for 30 minutes.
- Cooking Potatoes: Prick the potatoes on all sides with a fork. Microwave 6 potatoes for 30 minutes (5 minutes per potato), or use the air fryer baked potato method or oven baked potato recipe instead. Let cool, then cut in half and scoop out the potatoes. There is about 1/4 inch of potato attached to the skin.
- Crunch the potato skins: Drizzle the skins with oil, place on a foil-lined sheet pan, and season with salt and pepper. Bake at 450°F for 10 minutes. (If baking in an air fryer or oven, skip this step)
- Fill the potato skins Top with buffalo chicken and shredded cheddar cheese. Bake for 5 minutes or until cheese is melted. Then top each with blue cheese dressing, carrots, and celery.
How do you make buffalo potato skins without a slow cooker?
Don’t you have a slow cooker? Poach the chicken in a large pot filled with broth, celery, and garlic for 15 minutes. Then shred the chicken, mix in the buffalo sauce and ½ cup of broth, and simmer for another 10 minutes.
Variations and Tips
- Adjust the heat: If you like it a little spicier, serve it with additional hot sauce on the side.
- make it faster Using finely chopped rotisserie chicken.
- Cheddar Cheese Exchange For Monterey Jack, Pepper Jack, or Colby Cheese.
- Not a fan of blue cheese? Alternative Ranch Dressing.
- How to prepare for a party in advance: You can chop the vegetables and make the chicken, blue cheese dressing, and potatoes in advance. When you’re ready to serve your guests, assemble it and pop it in the oven! For larger servings, double or triple the recipe.
- Serving Tips: It is best to eat the potato skins right after baking because they will dry out if left out too long.
save
- Refrigerated storage Buffalo potato skins can be stored for up to 4 days.
- reheat Place in the microwave or oven at 350°F until warmed.
- How to freeze: Instead of filling the shell with chicken and cheese and baking for 10 minutes, place it on a tray lined with parchment paper and quickly freeze it. After freezing, place in an airtight container or bag and store in the freezer for up to 3 months.
- To serve, bake frozen potato skins at 350°F for about 10 minutes, then top with dressing and vegetables.
More Potato Peel Recipes You’ll Love
For more appetizer ideas using baked potatoes, check out these five delicious stuffed potato skins recipes to inspire your next meal!
produce: night soil
Serving Size: 1 Potato Peel, Rod
In the slow cooker, combine the chicken, celery ribs, garlic, and broth (enough water to cover the chicken; if you don’t have enough canned broth, use water). Cover and cook on HIGH 4 hours or LOW 6 hours.
Remove chicken from pot, reserving ½ cup of broth, and discard the rest (or save for another recipe). Shred the chicken with two forks, add ½ cup broth and hot sauce, and return to the slow cooker.
Cook on HIGH for another 30 minutes. (1½ cups of chicken)
- Meanwhile, pierce the potatoes several times with a fork. Place in the microwave and cook for about 5 minutes per potato. Let cool or use the baked potato method or air fryer baked potato recipe. Or try this air fryer baked potato recipe or oven baked potato recipe instead.
Let cool, then cut in half and scoop out the potatoes. There is about 1/4 inch of potato attached to the skin. The skins should weigh about 1 ounce each.
(If you microwaved the potatoes) Heat oven to 450°F. Lightly spray both sides of the potato skins with oil and place on a foil-lined baking sheet. Season with salt and pepper and bake for 10 minutes. (If you are air frying or grilling, skip this step. The skin will be crispy.)
Remove from the oven, add 2 tablespoons of the chicken filling to each potato skin, top with 1 tablespoon of shredded cheese, and bake for 5 minutes until the cheese is melted.
Top each with 1 teaspoon of blue cheese dressing, shredded carrots, and celery and start eating!
Last step:
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strain
- Don’t you have a slow cooker? Poach the chicken in a large pot filled with broth, celery, and garlic for 15 minutes. Then shred the chicken, mix in the buffalo sauce and ½ cup of broth, and simmer for another 10 minutes.
- Adjust the heat: If you like it a little spicier, serve it with additional hot sauce on the side.
- make it faster Using finely chopped rotisserie chicken.
- Cheddar Cheese Exchange For Monterey Jack, Pepper Jack, or Colby Cheese.
- Not a fan of blue cheese? Alternative Ranch Dressing.
prepare in advance
You can chop the vegetables and make the chicken, blue cheese dressing, and potatoes in advance. When you’re ready to serve your guests, assemble it and pop it in the oven! For larger servings, double or triple the recipe.
serving tips
It is best to eat the potato skins right after baking because they will dry out if left out too long.
*Nutritional information is based on 12 oz of peeled potatoes and the weight of the skin after scooping out the potatoes.
clothing material: 1 Potato Peel, Rod, calorie: 82 calorie, carbohydrate: 7 g, protein: 8 g, province: 2 g, Saturated Fat: 1 g, Cholesterol: 17 mg, sodium: 110 mg, fiber: 1 g, sugar: 0.5 g
