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Buffalo Chicken Stuffed Potato Skins

BS' in the Kitchen
These potato skins are perfect finger foods and are best enjoyed with friends!
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Appetizer
Cuisine American
Servings 10 -20 people (deepening on the potato size)


  • 9 large potatoes baked
  • 2/3 cup Frank's Red Hot Sauce Buffalo flavor
  • 2/3 cup blue cheese dressing
  • 2 cups chicken cooked
  • 1-2 tbsp chives
  • salt and pepper
  • 1/2-3/4 cup crumbled blue cheese
  • 3/4 cup shredded cheddar cheese
  • green onions


  • Heat your oven to 400°F and lightly coat your potatoes in olive oil, salt and pepper. Bake them for 40-50+ minutes, until a fork can easily be inserted.
  • Set the potatoes aside to cool. Once cool, slice the potatoes in half and scoop out the insides until you have a nice little shell.
  • Place the potato insides in a large bowl, add in your Frank's Red Hot Sauce, blue cheese dressing, chicken, chives and salt/pepper. Mash up until well combined.
  • Scoop your Buffalo Chicken mix into the potato skins, top with crumbled blue cheese, followed by the cheddar cheese and dress with green onions.
  • Bake at 350°F until the cheese is nicely melted.