Go Back
–+ servings
Ads Will Not Print
Buffalo Chicken Potato Skins

Buffalo Chicken Potato Skins

4.63 from 8 votes
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.
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 12 servings
Course: Appetizer
Cuisine: American

Equipment

Ingredients

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!

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: 1potato skin, loaded, Calories: 133kcal, Carbohydrates: 7.5g, Protein: 8.5g, Fat: 7.5g, Saturated Fat: 2.5g, Cholesterol: 26.5mg, Sodium: 380.5mg, Fiber: 1g, Sugar: 1g
- WW Points: 2