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Buffalo Chicken Potato Skins

Author Cathy Trochelman


  • Buffalo Chicken Potato Skins
  • 3 large baked potatoes cooled and quartered
  • 1 ½ c. cooked shredded chicken (I used rotisserie)
  • c. sour cream
  • 3 oz. cream cheese softened
  • 3 Tbsp. hot sauce I used Frank's Red Hot
  • ½ c. shredded cheddar cheese
  • ⅛ to ¼ c. crumbled blue cheese enough to sprinkle a little on top of each


  1. Scoop out inside of each potato wedge. Place wedges on a large, lightly greased baking sheet.
  2. In a small bowl, combine chicken, sour cream, cream cheese, and hot sauce and mix thoroughly.
  3. Divide mixture evenly among potato skins.
  4. Bake at 350 degrees 10 minutes.
  5. Remove wedges from oven; sprinkle each with 2 tsp. shredded cheddar cheese and top with a sprinkle of blue cheese.
  6. Bake an additional 2-3 minutes or until cheese is melted.