These are seriously the best. Potato skins are a classic game-day snack and buffalo chicken dip is a crowd-pleaser — put them together and you have something unexpectedly perfect. They’re easy to make and work for parties, football Sundays, or a casual weeknight dinner served with a salad.
Start by preheating your oven to 350°F (175°C). Scrub three russet potatoes under cold water and dry them thoroughly with paper towels. Place the potatoes in a bowl and drizzle with 1 tablespoon vegetable or canola oil, 1/2 tablespoon salt, and 1/4 tablespoon black pepper. Rub the oil and seasonings over the potatoes until evenly coated, then poke a few holes in each with a fork so steam can escape while baking.
Place the potatoes directly on the center oven grate (set a baking sheet on the rack below to catch any drips) and bake for one hour, until tender when pierced with a fork. Remove the potatoes and let them cool on a rack until they can be handled.
While the potatoes bake, prepare the buffalo chicken filling. Dice 2 cups cooked chicken — leftover roasted chicken, rotisserie, or cooked chicken breasts all work. In a medium pot over medium-low heat, combine 8 oz cream cheese and 1/2 cup buffalo sauce (Frank’s is recommended). Stir and whisk until the cream cheese melts and the mixture becomes a smooth, uniform sauce. Stir the diced chicken into the sauce and set aside.
Thinly slice two stalks of celery for topping.
When the potatoes are cool enough to handle, turn on the broiler. Slice each potato lengthwise and carefully scoop out most of the flesh, leaving enough so the skins keep their shape. Brush the inside of each skin with a little vegetable oil and season with salt and pepper. Broil the skins on a baking sheet for 5–7 minutes, watching closely, until the edges are golden and crisp.
While the skins broil, make a quick Greek yogurt ranch. In a small bowl combine 1/4 cup Greek yogurt with a few splashes of 2% milk until you reach the desired consistency — thick enough to stay on the filling but loose enough to drizzle. Stir in 1 1/2 teaspoons dry ranch dressing mix and taste; add more if you prefer bolder ranch flavor.
When the potato skins are crisp, remove them from the oven and fill each with an even amount of the buffalo chicken mixture. Top with sliced celery and drizzle with the Greek yogurt ranch.
These buffalo chicken potato skins are crunchy, creamy, and tangy — an irresistible combination. Serve warm and enjoy.
Buffalo Chicken Potato Skins with Greek Yogurt Ranch
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 30 mins
- Yield: 6 large potato skins
Ingredients
- 3 russet potatoes
- Vegetable oil
- 1/2 cup Frank’s Buffalo Sauce
- 8 oz cream cheese
- 2 cups diced cooked chicken
- 2 stalks celery, thinly sliced
- 1/4 cup Greek yogurt
- A few splashes of 2% milk
- 1 1/2 teaspoons dry ranch dressing mix
Instructions
- Preheat oven to 350°F (175°C).
- Scrub and dry potatoes. Toss with 1 tablespoon vegetable oil, 1/2 tablespoon salt, and 1/4 tablespoon pepper.
- Prick potatoes with a fork, place directly on the center oven grate, and bake for 1 hour until fork-tender.
- Remove to a rack and cool until you can handle them.
- Dice 2 cups cooked chicken while potatoes cool.
- In a medium pot over medium-low heat, combine 8 oz cream cheese and 1/2 cup buffalo sauce. Whisk until smooth, then stir in the diced chicken. Set aside.
- Thinly slice two stalks of celery for topping.
- Turn the broiler on. Halve the potatoes lengthwise and carefully scoop out most of the flesh, leaving enough for structure.
- Brush the inside of each skin with a little vegetable oil and season with salt and pepper. Broil 5–7 minutes until edges are golden—watch closely.
- Make the Greek yogurt ranch by stirring together 1/4 cup Greek yogurt, a few splashes of 2% milk, and 1 1/2 teaspoons dry ranch mix. Adjust seasoning to taste.
- Spoon buffalo chicken into each potato skin, top with sliced celery, and drizzle with the Greek yogurt ranch. Serve warm.