Buffalo Chicken Potato Skins
Prep time
Cook time
Total time
Two of the greatest football gameday foods - buffalo chicken dip and potato skins - come together for one of the most epic gluten-free football tailgate appetizers ever: Buffalo Chicken Potato Skins!
Serves: 8
  • 4 russet potatoes
  • 2 Tablespoons olive oil
  • 6 oz, cream cheese, softened
  • ½ cup gluten-free ranch dressing
  • ½ cup hot sauce*
  • ½ cup shredded sharp cheddar cheese, plus ¼ cup for topping
  • 1 12oz can premium white chicken breast, drained
  • Chives, for garnish
  1. Preheat oven to 400 degrees.
  2. Thoroughly wash/scrub potatoes and allow them to dry. Pierce them with a fork all over.
  3. Bake potatoes on a wire rack for 60-70 minutes, or until a fork easily slides into the flesh.
  4. Remove from oven and allow the potatoes to cool for at least 10 minutes.
  5. Cut the potatoes in half, and with a spoon, gently scoop out the flesh of the potatoes, down to about ¼ of an inch away from the skin.
  6. Brush the insides and skins of the potatoes with the olive oil. Place the skins cut-side down on the baking sheet, and bake for another 10 minutes. Remove the skins from the oven, flip them over (skin-side down) and return to the oven for another 5 minutes. Remove from oven and decrease the temperature to 375 degrees.
  7. While the potatoes are baking, mix the cream cheese, ranch dressing, hot sauce, and sharp cheddar together in a bowl. Gently fold in the chicken breast. Set aside.
  8. Fill each potato skin with the buffalo chicken mixture, and then top with a sprinkling of the reserved sharp cheddar cheese.
  9. Bake the potato skins once more, for about 25 minutes. Remove from oven and enjoy!
* I prefer Frank's brand
Recipe by Grain Changer at http://grainchanger.com/buffalo-chicken-potato-skins/