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Crispy potato skins loaded with shredded slow-cooker buffalo chicken, melted cheese, and crunchy carrots and celery make these Buffalo Chicken Potato Skins the perfect lighter game-day appetizer or crowd-pleasing snack.
Buffalo Chicken Potato Skins
I first made buffalo chicken in the slow cooker while developing this buffalo chicken lettuce wrap recipe. I loved how tender the chicken was and how hands-off the process was. I used the same method for these Buffalo Chicken Potato Skins, which gave me juicy, flavorful chicken that works perfectly as a topping. They’re fantastic for snacking on while watching a football game or as a light meal.
Why These Buffalo Chicken Potato Skins Work
I love all things buffalo. If you don’t believe me, just search “buffalo chicken” on my site for more than 20 spicy buffalo recipes. I’ve made everything from buffalo chicken dip to air fryer buffalo chicken zucchini skins to buffalo wings. Here’s why I think you’ll love them:
- Naturally gluten free, made with simple ingredients
- Perfect for game day, easy to serve and great for sharing
- An appetizer with protein, thanks to shredded buffalo chicken
- Crispy, cheesy, and flavorful without feeling heavy
- Easy to prep ahead, then bake and serve when guests arrive
Featured Comment
Oh, Gina….what would I do without your website?I made these buffalo chicken potato skins on Super Bowl Sunday and they were FANTASTIC!! And to think that each serving is only 2 points!!! YUMMMM.Thank you, thank you!Angie
Ingredients You’ll Need
Here are all the ingredients for this easy buffalo chicken potato skin recipe. See the recipe card below for exact measurements.
- Potatoes: Buy Idaho or russet potatoes because their skins crisp up best. You’re only using the skins in this recipe, so I like to make garlic mashed potatoes the next day with the leftover potatoes.
- Cooking Spray, or olive oil spray, helps the potato skins become crispy.
- Salt and Pepper to season the skins
- Chicken: Use boneless, skinless chicken breasts or tenderloins for lean protein.
- Celery and Garlic simmer in the broth with the chicken to enhance the flavor.
- Low-sodium Chicken Broth: The chicken cooks slowly in the broth, keeping it moist.
- Hot Cayenne Pepper Sauce for that signature buffalo flavor. Frank’s RedHot is my go-to.
- Shredded Cheddar Cheese melts over the chicken, adding creaminess and richness.
- Vegetables: Top the buffalo chicken with carrot and celery matchsticks, aka thinly sliced vegetables.
- Blue Cheese Dressing: If you have time, make my homemade blue cheese dressing for a healthier option, or buy your favorite bottle from the supermarket.
How to Make Buffalo Chicken Potato Skins
In the last hour of the slow cooker time, start prepping the potatoes, so they’re ready when the chicken is. See the recipe card at the bottom for printable directions.
- Cook the chicken in the slow cooker: Put the chicken, celery stalk, garlic clove, and broth in a slow cooker. If the liquid doesn’t cover the chicken, add water until it does. Cook on high for 4 hours or on low for 6 hours.
- Shred the chicken: Remove the breasts from the crockpot and shred with 2 forks. For a faster, hands-off method, place the chicken in a stand mixer with the paddle attachment and mix on low until shredded.
- Add the hot sauce: Reserve ½ cup of the broth and set aside the remaining broth for any other recipe that calls for chicken broth. Add the shredded chicken back to the crock pot with the reserved broth and hot sauce, then cook on high for 30 minutes.
- Cook the potatoes: Pierce each potato on all sides with a fork. Microwave the 6 potatoes for 30 minutes (5 minutes per potato), or use my air fryer baked potato method, or oven baked potato recipe instead. Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes attached to the skins.
- Crisp the potato skins: Spray the skins with oil, place them on a foil-lined sheet pan, and season with salt and pepper. Bake at 450°F for 10 minutes. (Omit this step if baked in air fryer or oven)
- Stuff the potato skins with buffalo chicken and top with shredded cheddar. Bake for 5 minutes, or until the cheese melts. Then top each one with blue cheese dressing, carrots, and celery.
How do I make these buffalo potato skins without a slow cooker?
No slow cooker? Poach the chicken in a large pot filled with broth, celery, and garlic for 15 minutes. Then, shred the chicken, combine it with the buffalo sauce and ½ cup of broth, and simmer for 10 more minutes.
Variations & Tips
- Adjust the heat: For those who like it spicier, serve it with extra hot sauce on the side.
- Make it even faster by using shredded rotisserie chicken.
- Swap cheddar for Monterrey Jack, pepper jack, or Colby cheese.
- Not a fan of blue cheese? Substitute ranch dressing.
- How to prep ahead for a party: You can cut the veggies and make the chicken, blue cheese dressing, and potatoes in advance. When you’re ready to serve your guests, assemble and pop them in the oven! Double or triple the recipe for more servings.
- Serving tip: If you let the potato skins sit out too long, they’ll dry out, so it’s best to eat them right after baking.
Serving Suggestions
I’ve included more appetizer recipes below to pair with these shredded chicken potato skins if you’re making them for a party. To make them a meal, increase the serving to 3 and add a side salad of romaine with blue cheese dressing, carrots, and celery.
Storage
- Refrigerate buffalo potato skins for up to 4 days.
- Reheat in the microwave or in a 350°F oven until warm, won’t be as
- How to freeze: Stuff the skins with chicken and cheese, then, instead of baking for 10 minutes, flash-freeze them on a parchment-lined tray. Once frozen, transfer them to an airtight container or bag and freeze for up to 3 months.
- To eat, bake frozen potato skins at 350°F for about 10 minutes, then top with dressing and veggies.
More Loaded Potato Skin Recipes You’ll Love
For more appetizer ideas using baked potatoes, check out these five delicious stuffed potato skin recipes to inspire your next meal!
- Baked Sweet Potato Skins
- Loaded Turkey Santa Fe Baked Potato Skins
- Western Omelet Breakfast Potato Skins
- Broccoli and Cheddar Potato Skins
- Loaded Turkey Chili Baked Potatoes
Buffalo Chicken Potato Skins
These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What’s football without the appetizers.
Yield: servings
Serving Size: 1 potato skin, loaded
Equipment
Ingredients
- 6 medium Idaho potatoes, or Russet potatoes*
- cooking spray
- Kosher salt
- black pepper
For the chicken:
- 12 ounces boneless skinless chicken breast, or tenderloins
- 1 rib celery
- 1 clove garlic
- 16 oz low sodium chicken broth
- ⅓ cup hot cayenne pepper sauce, I used Frank’s
For the toppings:
- 12 tbsp cheddar cheese, shredded
- ½ cup carrots, cut into 2-inch matchsticks
- 1 large celery rib, cut into 2-inch matchsticks
- ¼ cup Blue Cheese Dressing, homemade or store bought
Instructions
- In the slow cooker, combine chicken, celery rib, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
- Remove the chicken from pot, reserve ½ cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the ½ cup of the broth and the hot sauce.
- Cook on HIGH for an additional 30 minutes. (Makes 1 ½ cups chicken)
- Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool OR use my baked potato method or air fryer baked potato recipe. OR use my air fryer baked potato recipe, or my oven baked potatoes recipe instead.
- Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes attached to the skins. Skins should weigh about 1 oz each.
- (IF POTATOES WERE MADE IN THE MICROWAVE) Heat oven to 450°F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes. (OMIT THIS STEP IF AIR FRIED OR BAKED, SKINS WILL BE CRISP).
- Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
- Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Variations
- No slow cooker? Poach the chicken in a large pot filled with broth, celery, and garlic for 15 minutes. Then, shred the chicken, combine it with the buffalo sauce and ½ cup of broth, and simmer for 10 more minutes.
- Adjust the heat: For those who like it spicier, serve it with extra hot sauce on the side.
- Make it even faster by using shredded rotisserie chicken.
- Swap cheddar for Monterrey Jack, pepper jack, or Colby cheese.
- Not a fan of blue cheese? Substitute ranch dressing.
Prep Ahead
You can cut the veggies and make the chicken, blue cheese dressing, and potatoes in advance. When you’re ready to serve your guests, assemble and pop them in the oven! Double or triple the recipe for more servings.Serving Tip
If you let the potato skins sit out too long, they’ll dry out, so it’s best to eat them right after baking. *Nutritional info based on 12 oz potato with skin on, the weight of the skins after the potatoes are scooped out.Nutrition
Serving: 1 potato skin, loaded, Calories: 133 kcal, Carbohydrates: 7.5 g, Protein: 8.5 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 26.5 mg, Sodium: 380.5 mg, Fiber: 1 g, Sugar: 1 g
Good
So the middle of the potato is discarded?
This does not break down to the calories listed and is closer to 200. It’s great but the calorie math on this is light even if you’re using all low cal stuff.
Thats not correct, you are probably calculating with the whole potatoes. Remember we are using skins only, about 1 ounce each.
I made this and it was SOOOO. Good! I would like to do again in the instant pot, any ideas on time? thanks
I thought these were great. The only thing I did different was I used sweet potato. This is a fantastic recipe and lately I’ve been obsessed with shredded chicken!
How many smart points is this?
I used the Smart Points calculator on the WW website. 2 Smart points per serving. Unbelievable!
So Yummy……..
This recipe is so healthy and easy to cook. But take time taken by this recipes is little bit more. Going to find more spinach recipes on this blog.
This recipe is menu of my coming Sunday..
Any ideas on making these in miniature for finger foods at a party? Would a smaller variety of potato work?
Baby red potatoes would be fun!
Excellent recipe for kid's party!! I'll try it out for my son's upcoming birthday!
Thanks for sharing!
Gina I made this Sunday when watching the Broncos kick the Patriots BUTT it was awesome lol I'm a Denver girl! Anyways these were sooo good and super filling too I loved them! Thanks for everything I love all your recipes they are amazing!
I made these last night for dinner. As usual, another hit!! The kids loved it so much they took the leftovers in their lunches today.
How many points is just the chicken minus the potato?
Can we use another sauce instead? Like honey BBQ or would that be too unhealthy?
That would work fine!
My husband and I loved them, but my friend thought the potato was dried out. But he dipped it in ranch and said it was great. A good substitute for blue cheese is ranch. Also I dont eat cheese and I liked it with just hte potato and chicken. Yummo!
If you let the potatoes sit to long they will be dry. It's best to make them right before serving.
Did these for the super bowl! Awesome….instead of hot sauce and bleu cheese, I used some bbq and fat free ranch….terrific! My husband was ecstatic to have leftovers too! Thanks so much!
Oh, Gina….what would I do without your website?I made these buffalo chicken potato skins on Super Bowl Sunday and they were FANTASTIC!! And to think that each serving is only 2 points!!! YUMMMM.Thank you, thank you!Angie
Gina, Gina, Gina. How I love you! These. Are. FAN-FREAKIN-TASTIC! Granted, I did not add the dressing (as I do not care for blue cheese). I added another drop or 2 of franks. SOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOOD! I made them a week ago and have been SALIVATING ever since! I just want to make a ton so I can eat them for lunch EVER DAY! Thanks for all the awesome recipes. I am really enjoying your site!
Yay!!
Do you put the celery stalk, onion, and garlic in the crock pot without chopping? Going to try this week!
One of my girlfriends made this for my Christmas party this year and they were delicious!
These look delish!! Anything with buffalo and I'm game. So does the points count for the 1 oz of potato with skins and the meat? I was a little confused by the 12 oz of potato at the end statement. Thanks. 🙂
Sounds awesome! My taste buds are already giving each other high fives! 😀
I made these for a Halloween party and everyone loved them!! Thanks so much for sharing!
http://angelictootsies.blogspot.com/
Gina! You are one clever lady… I've been trying one of your recipes each night. I'm not working right now, and your recipes have saved me! My family and I thank you!
I want to try these but my young kids don't like anything spicy. My mom and sister did try it and said it was amazing! They loved the chicken by itself and will cook chicken that way for other recipes.
I've tried loosing weight for so long and hate diet foods because they are flavorless and then i found your site-i'm in love! I've made lots of your meals before and what i love is i already have most of the ingredients in my home already so i dont have to go buy alot of food at the store just to try a recipe. Thank you for making dieting so much better for me and helping me loose my weight.
This was so good! My brother ate 3 of them and I only made 6 because I was keeping them for my lunch for the week!!
Also I don't have a slow cooker yet (just registered for one for my wedding!). Is there any way to make these without one? This looks like an awesome game day meal.
I would like to know this also, but doesn't look like she reads reviews anymore.
I read more reviews and she already addressed this issue.
In the recipe you say "12 tbsp reduced fat shredded cheese"—is this just any type of cheese? What did you use?
I made these this past Sunday they were a HUGE hit. I love your site. You are helping me change the way my entire family eats.
OMG these look soooooooo good! Can't wait to pass these along to our members just in time for this weekend's games.
Would this taste with sweet potatoes?
That's not a bad idea, but maybe try BBQ sauce instead of buffalo. Gina's got a great Kansas City bbq sauce recipe on here that I use all the time now.
Do you think that these can be frozen and then thrown in the oven?
I think that would work out fine!
what can I sub for the cayenne pepper sauce my daughter cannot stand anyting remotely spicey but I would still like to try this
Set some chicken aside before adding the cayenne pepper and serve hers plain.
Maybe a little bbq sauce if she likes that?
How can I make the chicken without a crock pot?
You can poach the chicken 15 minutes, then shred. Add the sauce then simmer 10 minutes.
that's awesome! I have some leftover buffalo chicken in my freezer!
Yum!
This looks good!
How many points w/o the blue cheese??
These look delicious! I am going to make the buffalo chicken lettuce wraps from your site and make these the next day!
These look so tasty!
Love the recipe!! I just love anything that is Buffalo wing style!!!
How would I make this on the stove? I gave away my crock pot 🙁
You can poach the chicken 15 minutes, then shred. Add the sauce then simmer 10 minutes.
put the poached chicken breasts in your kitchenaid using the paddle attachment, makes shredding chicken so easy.
Great idea I love using my kitchen aid for everything,I have every attachments possible lol
Another tasty and skinny recipe ! Thank you for sharing it 🙂
Misty from Belgium
I love your buffalo chicken; however, I have 2 family members who won't do blue cheese. What could I substitute? Would feta work?
Yum.. Yes.. I think that would be wonderful.. Feta Cheese..I bet that would be a good match..
You can use ranch dressing instead.
I wouldn't do feta. Definitely ranch.
No feta. Ranch or Bleu
I don't like blue cheese but her recipe is yummy!
Ellerinize sağlık. Çok güzel ve leziz görünüyor.
Saygılar..
Looks absolutely amazing!! I was planning to make your Buffalo Chicken Dip next week, I may have to switch it up!!
What a nice photos! I love your website/blog! Greetings from Czech Republic…. 🙂
http://thenotebookofmylifestyle.blogspot.cz/