Crispy potato skins loaded with shredded slow-cooker buffalo chicken, melted cheese, and crunchy carrots and celery make these Buffalo Chicken Potato Skins the perfect lighter game-day appetizer or crowd-pleasing snack.
Buffalo Chicken Potato Skins
I first made buffalo chicken in the slow cooker while developing this buffalo chicken lettuce wrap recipe. I loved how tender the chicken was and how hands-off the process was. I used the same method for these Buffalo Chicken Potato Skins, which gave me juicy, flavorful chicken that works perfectly as a topping. They’re fantastic for snacking on while watching a football game or as a light meal.
Why These Buffalo Chicken Potato Skins Work
I love all things buffalo. If you don’t believe me, just search “buffalo chicken” on my site for more than 20 spicy buffalo recipes. I’ve made everything from buffalo chicken dip to air fryer buffalo chicken zucchini skins to buffalo wings. Here’s why I think you’ll love them:
- Naturally gluten free, made with simple ingredients
- Perfect for game day, easy to serve and great for sharing
- An appetizer with protein, thanks to shredded buffalo chicken
- Crispy, cheesy, and flavorful without feeling heavy
- Easy to prep ahead, then bake and serve when guests arrive
Ingredients You’ll Need
Here are all the ingredients for this easy buffalo chicken potato skin recipe. See the recipe card below for exact measurements.
- Potatoes: Buy Idaho or russet potatoes because their skins crisp up best. You’re only using the skins in this recipe, so I like to make garlic mashed potatoes the next day with the leftover potatoes.
- Cooking Spray, or olive oil spray, helps the potato skins become crispy.
- Salt and Pepper to season the skins
- Chicken: Use boneless, skinless chicken breasts or tenderloins for lean protein.
- Celery and Garlic simmer in the broth with the chicken to enhance the flavor.
- Low-sodium Chicken Broth: The chicken cooks slowly in the broth, keeping it moist.
- Hot Cayenne Pepper Sauce for that signature buffalo flavor. Frank’s RedHot is my go-to.
- Shredded Cheddar Cheese melts over the chicken, adding creaminess and richness.
- Vegetables: Top the buffalo chicken with carrot and celery matchsticks, aka thinly sliced vegetables.
- Blue Cheese Dressing: If you have time, make my homemade blue cheese dressing for a healthier option, or buy your favorite bottle from the supermarket.
How to Make Buffalo Chicken Potato Skins
In the last hour of the slow cooker time, start prepping the potatoes, so they’re ready when the chicken is. See the recipe card at the bottom for printable directions.
- Cook the chicken in the slow cooker: Put the chicken, celery stalk, garlic clove, and broth in a slow cooker. If the liquid doesn’t cover the chicken, add water until it does. Cook on high for 4 hours or on low for 6 hours.
- Shred the chicken: Remove the breasts from the crockpot and shred with 2 forks. For a faster, hands-off method, place the chicken in a stand mixer with the paddle attachment and mix on low until shredded.
- Add the hot sauce: Reserve ½ cup of the broth and set aside the remaining broth for any other recipe that calls for chicken broth. Add the shredded chicken back to the crock pot with the reserved broth and hot sauce, then cook on high for 30 minutes.
- Cook the potatoes: Pierce each potato on all sides with a fork. Microwave the 6 potatoes for 30 minutes (5 minutes per potato), or use my air fryer baked potato method, or oven baked potato recipe instead. Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes attached to the skins.
- Crisp the potato skins: Spray the skins with oil, place them on a foil-lined sheet pan, and season with salt and pepper. Bake at 450°F for 10 minutes. (Omit this step if baked in air fryer or oven)
- Stuff the potato skins with buffalo chicken and top with shredded cheddar. Bake for 5 minutes, or until the cheese melts. Then top each one with blue cheese dressing, carrots, and celery.
How do I make these buffalo potato skins without a slow cooker?
No slow cooker? Poach the chicken in a large pot filled with broth, celery, and garlic for 15 minutes. Then, shred the chicken, combine it with the buffalo sauce and ½ cup of broth, and simmer for 10 more minutes.
Variations & Tips
- Adjust the heat: For those who like it spicier, serve it with extra hot sauce on the side.
- Make it even faster by using shredded rotisserie chicken.
- Swap cheddar for Monterrey Jack, pepper jack, or Colby cheese.
- Not a fan of blue cheese? Substitute ranch dressing.
- How to prep ahead for a party: You can cut the veggies and make the chicken, blue cheese dressing, and potatoes in advance. When you’re ready to serve your guests, assemble and pop them in the oven! Double or triple the recipe for more servings.
- Serving tip: If you let the potato skins sit out too long, they’ll dry out, so it’s best to eat them right after baking.
Storage
- Refrigerate buffalo potato skins for up to 4 days.
- Reheat in the microwave or in a 350°F oven until warm, won’t be as
- How to freeze: Stuff the skins with chicken and cheese, then, instead of baking for 10 minutes, flash-freeze them on a parchment-lined tray. Once frozen, transfer them to an airtight container or bag and freeze for up to 3 months.
- To eat, bake frozen potato skins at 350°F for about 10 minutes, then top with dressing and veggies.
More Loaded Potato Skin Recipes You’ll Love
For more appetizer ideas using baked potatoes, check out these five delicious stuffed potato skin recipes to inspire your next meal!
Yield: servings
Serving Size: 1 potato skin, loaded
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In the slow cooker, combine chicken, celery rib, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
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Remove the chicken from pot, reserve ½ cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the ½ cup of the broth and the hot sauce.
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Cook on HIGH for an additional 30 minutes. (Makes 1 ½ cups chicken)
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Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool OR use my baked potato method or air fryer baked potato recipe. OR use my air fryer baked potato recipe, or my oven baked potatoes recipe instead.
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Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes attached to the skins. Skins should weigh about 1 oz each.
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(IF POTATOES WERE MADE IN THE MICROWAVE) Heat oven to 450°F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes. (OMIT THIS STEP IF AIR FRIED OR BAKED, SKINS WILL BE CRISP).
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Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
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Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!
Last Step:
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Variations
- No slow cooker? Poach the chicken in a large pot filled with broth, celery, and garlic for 15 minutes. Then, shred the chicken, combine it with the buffalo sauce and ½ cup of broth, and simmer for 10 more minutes.
- Adjust the heat: For those who like it spicier, serve it with extra hot sauce on the side.
- Make it even faster by using shredded rotisserie chicken.
- Swap cheddar for Monterrey Jack, pepper jack, or Colby cheese.
- Not a fan of blue cheese? Substitute ranch dressing.
Prep Ahead
You can cut the veggies and make the chicken, blue cheese dressing, and potatoes in advance. When you’re ready to serve your guests, assemble and pop them in the oven! Double or triple the recipe for more servings.
Serving Tip
If you let the potato skins sit out too long, they’ll dry out, so it’s best to eat them right after baking.
*Nutritional info based on 12 oz potato with skin on, the weight of the skins after the potatoes are scooped out.
Serving: 1 potato skin, loaded, Calories: 82 kcal, Carbohydrates: 7 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 17 mg, Sodium: 110 mg, Fiber: 1 g, Sugar: 0.5 g
