Calling all Buffalo Chicken lovers! These Buffalo Chicken Potato Skins taste so good, you’ll never order them at a restaurant again.
What is it that about buffalo sauce makes me love all things buffalo? Is it the rich spicy sauce with subtle heat? Is it the cheesy goodness that goes oh so well with it? Or is it the creamy ranch sauce that brings all the flavors together? The answer? Yes. It is all those things that make these Buffalo Chicken Potato Skins one of my new favorite appetizers.
When we were in New York in December, Charlie tried to order potato skins at a restaurant and was so disappointed when they were out of them. Since then I have been on a quest to perfect them at home. Mission accomplished.
I baked the potato skins in the oven (twice to get the skins nice and crispy) which took a little longer but was totally worth it. And since these are baked, not fried, I saved some calories and a whole lotta mess. Who wants to spend the time cleaning up splattered grease when I can be eating Buffalo Chicken Potato Skins instead? Not me!
Now I rubbed my potatoes with olive oil and sprinkled kosher salt on them before I baked them. A small effort but I love the flavor it adds. Feel free to cut the prep time by popping the potatoes in the microwave before you scoop them out. You will still get delicious results. Another great time saver I have for dishes like this is rotisserie chicken. I buy a couple at a time, cut the meat up and store it in the freezer in 2 cup packages. Pull one out to defrost and I’m ready to go.
Now technically the Buffalo Chicken Potato skins are meant to be an appetizer, but they have been dinner here too. I just add a big green salad on the side, and they become the main course. They’ve got chicken on top, so it totally works, right? At least that’s how we roll in this house. And love every bite.
All the buffalo, all the time.
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