Description
Crispy Buffalo Chicken Potato Skins combine perfectly baked potato shells with fiery buffalo chicken and melted cheese for the ultimate game day appetizer.
Ingredients
Scale
- Ingredients for the Potato Skins & Buffalo Loading:
- 2 large Russet potatoes, pre-baked and halved lengthwise
- 1 tbsp olive oil or avocado oil spray
- ½ tsp salt & ¼ tsp black pepper
- 250g (about 1 ¼ cups) cooked chicken breast, shredded
- 3 tbsp hot buffalo sauce (Frank’s RedHot works best)
- 1 tbsp melted butter
- ½ cup sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 1 spring onion (green onion), thinly sliced
- Celery sticks (for serving)
- Ingredients for the Cool Ranch-Style Yogurt Dip:
- ½ cup plain 0% Greek yogurt
- 1 clove garlic, minced fine
- ½ tsp dried dill
- ½ tsp dried parsley
- ¼ tsp onion powder
- Salt and black pepper, to taste
- 1 tsp fresh lemon juice
Instructions
- Instructions:
- Prep Potato Shells: Scoop out the flesh of the pre-baked potato halves, leaving a ¼-inch thick rim/shell. (Save the scooped potato for mashed potatoes!) Brush both sides of the potato skins lightly with olive oil and season with salt and pepper.
- Air Fry Skins First: Place potato skins skin-side up in the air fryer basket. Air fry at 400°F (200°C) for 6–8 minutes until the edges are deep golden and extra crispy.
- Toss Buffalo Chicken: In a bowl, toss shredded chicken with buffalo sauce and melted butter until completely coated.
- Mix High-Protein Dip: Whisk Greek yogurt, minced garlic, dried dill, dried parsley, onion powder, salt, black pepper, and lemon juice in a small bowl until smooth. Refrigerate until ready to serve.
- Load & Melt: Flip crispy potato skins skin-side down. Fill each skin generously with buffalo chicken and top with shredded cheddar and mozzarella.
- Air Fry Until Gooey: Air fry at 380°F (190°C) for an additional 4–5 minutes until the cheese is completely melted, bubbly, and slightly browned on top.
- Garnish & Serve: Drizzle with cool garlic-herb Greek yogurt dip, scatter sliced spring onions over top, and serve immediately with celery sticks!
Notes
- Always leave a quarter inch of potato flesh attached to the skin to prevent tearing.
- Shred your own cheese from blocks rather than using pre-shredded bags which contain anti-caking agents that prevent smooth melting.
- Let your cooked chicken come to room temperature before tossing with sauce so it heats through evenly.
- Do not scoop the potato flesh too thin or the shells will tear during the second air frying.
- Never skip the initial air fry step at the higher temperature because this creates the barrier that keeps the shell crispy under wet toppings.
- Avoid using ice cold chicken straight from the refrigerator which can cool down the cheese before it melts properly.
- Do not overload the skins with too much sauce or you will end up with soggy bottoms.
Nutrition
- Serving Size: 2 halves
- Calories: Approximately 285 calories
Keywords: buffalo chicken potato skins, air fryer appetizer, game day snack, crispy potato skins