Go Back
Skinny Buffalo Chicken Potato Skins topped with cheese and green onions

Skinny Buffalo Chicken Potato Skins

A healthier twist on the classic buffalo chicken flavor in crispy potato skins, perfect as an appetizer or a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium russet potatoes The best option for crispy skins.
  • 1 cup cooked chicken, shredded Use rotisserie chicken for a quicker option.
  • 1/2 cup buffalo sauce Adjust according to taste, use a mild version if preferred.
  • 1/2 cup reduced-fat cream cheese Regular cream cheese can be used as an alternative.
  • 1/2 cup shredded cheddar cheese Feel free to substitute with a low-fat version.
  • 1/4 cup green onions, chopped Chives can be used as an alternative.
  • salt and pepper to taste Essential for enhancing flavors.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the potatoes and pierce them with a fork. Bake them in the oven for about 45-60 minutes until tender.
  3. Once cooked, let them cool slightly, then cut each potato in half and scoop out some of the flesh, leaving a little for the skin.
Filling
  1. In a bowl, mix the shredded chicken, buffalo sauce, and cream cheese until well combined.
  2. Fill each potato skin with the buffalo chicken mixture, top with cheddar cheese, and return to the oven for 10-15 minutes until the cheese is melted and bubbly.
Serving
  1. Remove from the oven, sprinkle with green onions, and season with salt and pepper to taste. Serve hot.

Notes

Serve with ranch or blue cheese dressing for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven to restore crispness.