Ingredients

The following ingredients have 4 Servings
  • 12 potato skin shells ((see notes))
  • 1 cup shredded chicken
  • 1/3 cup buffalo wing sauce ((plus more or less, see note))
  • 4 ounces cream cheese (softened)
  • 3/4 cup monterey jack cheese (shredded (or mozzarella))
  • 1/3 cup blue cheese crumbles ((optional))
  • green onions (for garnish, optional)

Instruction

  • Make sure you have your chicken and potato skins ready to go. See notes for links to recipes for potato skin shells. Use any leftover chicken, shredded or chopped, or bake some until cooked.
  • Preheat oven to 350F.
  • Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
  • Divide the cream cheese into each potato skin shell and spread across the bottom of each skin.
  • In a small bowl, combine the chicken and 1/3 cup of buffalo wing sauce. Stir to combine and add more sauce as needed.
  • Scoop the chicken mixture into each potato skin shell to the top of the potato skin. The exact size and shape of your potato skins will make the filling amount for each skin vary.
  • Sprinkle each potato skin with the shredded Monterey Jack (or mozzarella) cheese and blue cheese crumbles (if using).
  • Bake the potato skins until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
  • Remove the potato skins from the oven and serve warm with sour cream, ranch dressing, or toppings as desired.