Description
Indulge in the rich flavors and comforting textures of Buffalo Chicken Cheesy Loaded Skins, the ultimate game day snack that will leave your guests begging for more!
Ingredients
4 large russet potatoes
2 cups cooked and shredded chicken
½ cup buffalo sauce
1 cup mozzarella cheese (shredded)
½ cup sour cream (optional for serving)
4 slices crumbled bacon
2 green onions (chopped)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Wash the russet potatoes thoroughly. Prick them a few times with a fork, then rub the skins with olive oil and season with salt and pepper.
3. Bake the potatoes directly on the oven rack for 45–50 minutes, or until tender when pierced with a fork.
4. Once baked, let the potatoes cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving about ¼-inch layer of potato attached to the skin.
5. In a bowl, combine the shredded chicken with the buffalo sauce. Stir until the chicken is evenly coated. Season with salt and pepper to taste.
6. Spoon the buffalo chicken mixture into the potato skins, leaving space for cheese and toppings. Sprinkle the shredded mozzarella cheese over the top.
7. Arrange the stuffed potato skins on a baking sheet and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
8. Once baked, top each skin with a dollop of sour cream, crumbled bacon, and chopped green onions. Serve hot.
Notes
If you prefer a different cheese, feel free to swap mozzarella for cheddar or Monterey Jack.
For an extra kick, consider adding diced jalapeños or cayenne pepper to the buffalo sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg