Buffalo Chicken Potato Skins

5 from 1 vote

Prep Time12

Cook Time1 10

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: potato skins

Calories: 118kcal

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.