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Crispy Buffalo Chicken Dip Loaded Potato Skins

Buffalo chicken dip loaded potato skins - featured image
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Crispy potato skins stuffed with creamy, spicy Buffalo chicken dip and topped with gooey cheese—these loaded skins are the ultimate game day appetizer. Easy to make, crowd-pleasing, and customizable for any gathering.

Ingredients

Scale
  • 6 medium russet potatoes (about 2.5 lbs), scrubbed clean
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked chicken, shredded (rotisserie recommended)
  • 1/2 cup Buffalo wing sauce (such as Frank’s RedHot)
  • 3/4 cup cream cheese, softened
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh parsley (optional)
  • Crumbled blue cheese (optional)
  • Extra Buffalo sauce (for drizzling)
  • Sour cream (for serving, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes and prick each all over with a fork. Place on a baking sheet and bake for 50-60 minutes until skins are crispy and insides are fork-tender. Let cool for 10-15 minutes.
  2. Slice potatoes in half lengthwise. Scoop out most of the flesh, leaving about 1/4-inch border. Save scooped potato for another use. Brush each skin inside and out with olive oil, sprinkle with salt and pepper.
  3. Place skins cut-side down on a wire rack set over a baking sheet. Bake at 425°F for 10 minutes, then flip and bake another 5 minutes until edges are golden and crisp. Remove from oven.
  4. In a mixing bowl, combine shredded chicken, Buffalo wing sauce, softened cream cheese, ranch dressing, cheddar cheese, and mozzarella cheese. Stir until smooth and creamy. Adjust Buffalo sauce to taste.
  5. Spoon Buffalo chicken dip into each potato skin, filling to the brim. Sprinkle with extra cheddar and mozzarella if desired.
  6. Return filled skins to oven and bake at 400°F for 12-15 minutes, until cheese is melted and filling is hot and bubbly.
  7. Remove from oven, let cool for 5 minutes. Top with green onions, parsley, crumbled blue cheese, and a drizzle of Buffalo sauce. Serve with sour cream on the side.

Notes

For extra crispy skins, don’t skip the second bake. Rotisserie chicken saves time and adds flavor. Taste and adjust Buffalo sauce for desired heat. Make ahead by baking potatoes and prepping filling a day in advance. For vegetarian, swap chicken for roasted cauliflower or jackfruit. Double-check Buffalo sauce and dressing for gluten-free if needed.

Nutrition

Keywords: buffalo chicken dip, potato skins, game day appetizer, loaded potato skins, party food, finger food, football snacks, easy appetizer, gluten-free, crowd-pleaser

Find it online: https://blingbite.com/crispy-buffalo-chicken-dip-loaded-potato-skins-easy-game-day-appetizer/