Buffalo Chicken Potato Skins
buffalo chicken + potato skin
Equipment
- Air Fryer
Ingredients
- 6 large baked potatoes
- 2 chicken breast- shredded
- 3/4 cup franks red hot buffalo sauce
- 1/2 tsp garlic powder
- 3/4 cup shredded mozzarella cheese
- olive oil spray
- salt
- pepper
- green onions for garnish
- 1 cup ranch dressing
Let's Make It
- Cook and shred the chicken however you want. I usually throw it in the instant pot, but you can also use rotisserie chicken. Toss the chicken with the buffalo sauce and garlic powder- set aside.
- Without poking holes in the potatoes cook them your preferred way. I go the easy route and just throw them in the microwave. Let them cool enough so you can handle them and then cut them in half long ways so you are left with two halves. Then scoop out the inside leaving enough of the potato attached to the skin so that it doesn't fall apart. Cut each half in half again- leaving you with 4 perfect little potato skins.
- Spray each potato skin with oilve oil spray on both sides- then season the top half of the potato with salt and pepper. Stuff with chicken and then top with cheese.
- Preheat the air fryer to 400 degrees- cook the skins in 2 batches for 4-6 mins each. Top with green onions and serve with ranch. You can drizzle the ranch on top, but I do not suggest that bc they will get soggy. Keep warm in oven until ready to serve.
- If you are using the oven coook them at 425 for about 15 minutes or until crispy.
- ***you can make these the night before and just wait to stuff them until you are ready to cook them. I would let the potatoes get room temp and then warm the chicken up before you stuff the potatoes.