Ingredients
Equipment
Method
- Preheat oven to 350°F. Coat each potato lightly with olive oil and a sprinkle of salt. Place on a baking sheet and bake for 1 hour, or until a knife slides easily through the center. Remove from oven and allow to cool enough to handle.
- Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh into a large mixing bowl, leaving a ¼-inch thick shell. Take care to keep the skins intact — they're the vessel.
- To the potato flesh bowl, add the softened cream cheese, ½ cup shredded cheddar, ½ cup Monterey Jack, Kinder's The Blend Seasoning, and Kinder's Buttery Buffalo Dipping Sauce. Mix thoroughly until smooth and well combined.
- Fold in the shredded chicken and mix until evenly distributed throughout the filling.
- Spoon the filling back into each potato skin, mounding generously. Top each skin with the remaining ½ cup cheddar.
- Return to the oven and bake for 15 minutes, or until the cheese topping is fully melted and beginning to bubble.
- Remove from oven. Drizzle with a little more Kinder's Buttery Buffalo Dipping Sauce and top with sliced green onions. Serve hot.
- Nutrition Estimate (per potato skin)
- Calories: ~320 | Protein: 16g | Fat: 17g | Carbs: 28g | Sodium: ~520mg
- Estimates based on standard ingredient values. Actual nutrition will vary.
Nutrition
Notes
- Bring the cream cheese fully to room temperature before mixing — cold cream cheese leaves lumps in the filling and no amount of stirring will smooth them out after. Leave it on the counter for 30–45 minutes.
- Scoop with a 1/4-inch wall. Thinner shells collapse under the filling weight. Thicker shells lose the crisp-skin contrast that makes a potato skin read as a potato skin.
- Make the filling a day ahead. The Buffalo flavor deepens overnight in the fridge and it's one less thing to assemble on party day. Stuff the shells straight from cold; add 5 minutes to the second bake.
- Drizzle the extra Buffalo sauce right before serving — not while baking. Sauce drizzled before the oven dries out and loses its gloss. Fresh-drizzled sauce on a hot skin holds the sheen that makes the photo.
- For a fully loaded version of Buffalo chicken potato skins, top with crispy bacon bits and thin jalapeño slices before the second bake. Stir a couple tablespoons of blue cheese crumbles into the filling if you want a third flavor dimension.
- Serve Buffalo chicken potato skins as a party appetizer with extra Kinder's Buttery Buffalo Dipping Sauce in a small bowl on the side, plus sour cream and blue cheese crumbles for people who want to cut the heat. The sour cream goes cold and thick; the blue cheese goes right onto the skin.
- For a heavier plate, two Buffalo chicken potato skins and a simple green salad with a sharp vinaigrette works as a full dinner. The acid in the dressing resets the palate between bites of rich cheese and Buffalo sauce.
- Running a full Buttery Buffalo spread for game day? Put these on the table with the sibling Buttery Buffalo Chicken Wings with Ranch Dip, Buttery Buffalo Chicken Dip, and Buttery Buffalo Mac N Cheese for a table that reads as a single product line instead of a random pile of snacks.
- Store baked Buffalo chicken potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes, or in an air fryer at 375°F for 6–8 minutes — both bring the skins back to crisp. Skip the microwave; it softens the shell and turns the topping rubbery.
- Assemble-ahead version: bake the potatoes, scoop, and make the filling up to 24 hours in advance. Stuff the shells, cover, and refrigerate. Bake straight from the fridge at 400°F for 20–25 minutes, then add the green onions and Buffalo drizzle right before serving. This is the party move.
- For leftover pulled chicken or smoked chicken instead of rotisserie, the recipe works the same — just make sure the meat is shredded to pieces roughly the size of a pea, or the filling gets chunky and hard to mound.