Buffalo Chicken Stuffed Potato Skins
Crispy baked potato skins filled with buffalo chicken, melted cheddar, and ranch for an easy game-day appetizer ready in about an hour.
Prep: 15 min · Cook: 50 min · Yield: 4 · Method: Oven
Ingredients
- 4 russet potatoes
- 2 cups cooked chicken
- 0.333 cup buffalo sauce
- 1 cup cheddar cheese
- 0.25 cup ranch dressing
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Preheat the oven to 425°F. Scrub the potatoes, pat them dry, and pierce each several times with a fork. (about 5 min) — 425°F
- Rub the potatoes with olive oil and season with salt. Place them directly on the oven rack and bake until fork-tender, 40 to 45 minutes. (about 45 min) — 425°F
- Let the potatoes cool until safe to handle. Halve them lengthwise and scoop out most of the flesh, leaving a 1/4-inch-thick shell. Reserve the potato flesh for another use. (about 8 min)
- Place the potato shells cut-side down on a baking sheet and bake until the skins are crisp, about 8 minutes. (about 8 min) — 425°F
- Combine the chicken, buffalo sauce, and black pepper. Turn the shells cut-side up, fill them with the chicken mixture, and top with cheddar. (about 5 min)
- Bake until the filling is hot, the cheese is melted, and the chicken reaches 165°F, about 8 to 10 minutes. Drizzle with ranch and serve hot. (about 10 min) — 425°F