These Buffalo Chicken Potato Skins are smaller in size but pack so much delicious flavor into a hand held, tasty bite. They are gluten free with a dairy free option.
These potato skins are a really fun take on the classic buffalo wings flavors. Using small potatoes makes them just a couple bites, meaning they can be an appetizer or a meal, depending on how many you want to have. They can be prepped ahead and warmed the day of serving. Add to your next game day menu or gathering with friends and everyone will love them!
Ingredients for buffalo chicken potato skins:
Yellow potatoes: these are good because they are small and make the perfect finger food. Another small potato like red potatoes could also work.
Chicken- 2 boneless skinless chicken breasts are used. I’m sure 1-1.5 pounds of thighs would work as well if you prefer.
Red Hot- classic Frank’s Red Hot is used for the signature Buffalo flavor. The chicken is cooked with the sauce and then more is added after. Definitely add more if you like it spicy.
Ranch seasoning- Buffalo and ranch are a classic combo so this is a great way to add seasoning to the chicken beyond just the hot sauce. Use a dairy free one like Primal Palate Ranch Seasoning or Spiceology Ranch to keep the recipe dairy free.
Cheese- this is optional but of course delicious. I used a Colby jack cheese, but use a dairy free shredded cheese to keep these dairy free.
Making Potato Skins
There are a couple steps here but none of it is hard and they can be done ahead of time so the potatoes come together quickly the day of making them.
Cook the potatoes- poke a hole in each one and bake for 40-50 min, until fork tender. This will ultimately depend of the size of the potatoes. Let cool 15 minutes, slice in half the long way and gently scoop some of the potato out, leaving some intact as well as the skin. Spray with coconut oil or avocado oil and bake again, face up, for 5 minutes. This creates a sturdy base for the chicken.
Cook the chicken- I use the instant pot for this. It’s quick and results in tender, flavorful chicken. Cooking on low in the slow cooker would also work. It’s important to shred the chicken in the sauce and let it cook down to absorb all those flavors.
The chicken and potatoes can be cooking at the same time.
Assembling the potato skins
Take the shredded chicken and fill each potato. Top with cheese (if using) and bake for 15 minutes, until cheese is golden brown. Serve while hot.
Storing leftovers and reheating
Store leftovers covered in the fridge for up to one week. Reheat potatoes in the air fryer for 5-8 minutes or the microwave for 1-2 minutes.
Here are some more potato skin recipes to try:
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Buffalo Chicken Potato Skins
Ingredients
- 12 small yellow potatoes
- 2 boneless skinless chicken breasts
- ¾ cup Franks Red Hot
- 2 TB water
- ½ teaspoon garlic powder
- 1 TB ranch seasoning
- 1 TB butter, dairy free if needed
- ¾ cup Colby jack shredded cheese, or dairy free if needed
Instructions
- Cook the potatoes. Preheat the oven to 425° and line a sheet tray with parchment paper. Poke a hole in each potato and bake for 40-50 min, until fork tender. This will ultimately depend of the size of the potatoes. Let cool 15 minutes, slice in half the long way and gently scoop some of the potato out, leaving some intact as well as the skin. Spray with coconut oil or avocado oil and bake again, face up, for 5 minutes. This creates a sturdy base for the chicken.
- Cook the chicken. Add the chicken, red hot, water, garlic powder, and ranch seasoning to the Instant Pot. Secure lid, close valve and cook for 8 minutes. Manual release the pressure, remove the lid, add the butter and stir the mixture. Hit the "sauté" button and cook until chicken is shredded and sauce is reduced, about 10 minutes. Add in more Red Hot if desired, I added about 2 more tablespoons for a little extra flavor and heat.
- Reduce the oven to 375°. Add a scoop of chicken to each potato, gently pressing it in to make sure it's full. There may be a little chicken left over if your potatoes are on the smaller side. Top with cheese and bake for 20 minutes. Serve warm.
Danny Martinelli says
Super tasty!