Crispy Buffalo Chicken Dip Potato Skins Easy Game Day Recipe
A crowd-pleasing game day snack featuring crispy potato skins loaded with creamy, spicy buffalo chicken dip and melted cheddar cheese, finished with blue cheese dressing and green onions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings (about 2 potato skins per serving) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 medium russet potatoes (about 2 pounds / 900g), scrubbed and dried
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, softened
- ½ cup buffalo sauce (e.g., Frank’s RedHot)
- 1 cup shredded sharp cheddar cheese
- ½ cup blue cheese dressing (or ranch dressing if preferred)
- 2 green onions, thinly sliced
- Optional: crumbled blue cheese for topping
- Optional: chopped celery for crunch
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each russet potato a few times with a fork, then bake whole on a baking sheet for 45-50 minutes until tender inside.
- Let the potatoes cool enough to handle, then slice each in half lengthwise. Gently scoop out most of the flesh, leaving about ¼ inch (6mm) of potato to keep the skins sturdy.
- Brush the potato skins with olive oil, sprinkle with salt and pepper, then return to the oven at 425°F (220°C) for 12-15 minutes to crisp up until golden brown and firm.
- In a bowl, combine softened cream cheese, shredded chicken, buffalo sauce, and half of the shredded cheddar cheese. Mix until well combined and creamy. Adjust seasoning as needed.
- Spoon the buffalo chicken mixture generously into each crispy potato skin. Top with the remaining cheddar cheese.
- Return the filled skins to the oven at 400°F (200°C) for 10-12 minutes until the cheese melts and bubbles.
- Drizzle with blue cheese dressing, sprinkle sliced green onions, and add optional crumbled blue cheese or chopped celery if desired.
- Serve warm.
Notes
Brush potato skins lightly with olive oil before baking to ensure crispiness. Let potatoes cool before scooping to avoid breaking skins. Use rotisserie chicken for convenience and flavor. Adjust buffalo sauce to taste for desired heat level. Can prepare potato skins a day ahead and fill before baking. Reheat in oven to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: About 2 potato skins
- Calories: 320
- Fat: 18
- Carbohydrates: 22
- Protein: 16
Keywords: buffalo chicken dip, potato skins, game day recipe, crispy potato skins, buffalo sauce, appetizer, party snack