Description
These loaded potato skins combine crispy russet potato shells with creamy, spicy buffalo chicken dip and melted cheese, making a perfect easy game day snack.
Ingredients
Scale
- 4 medium russet potatoes, scrubbed and dried
- 1 ½ cups buffalo chicken dip (store-bought or homemade)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2–3 stalks green onions, thinly sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: ¼ cup blue cheese crumbles
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub and dry 4 medium russet potatoes. Pierce each a few times with a fork. Rub them lightly with 1 tablespoon olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-50 minutes until tender when pierced with a fork.
- Let potatoes cool slightly until you can handle them. Cut each in half lengthwise. Carefully scoop out most of the flesh, leaving about a ¼-inch thick shell, creating a sturdy potato skin. Reserve the scooped potato for another use.
- Brush the insides and outsides of the potato skins with the remaining 1 tablespoon olive oil, then season with salt and pepper.
- Place the potato skins on a baking sheet, skin side down, and bake for 10-15 minutes until edges are crispy and golden.
- Spoon about 2-3 tablespoons of buffalo chicken dip inside each potato skin, spreading evenly. Sprinkle with a mixture of shredded cheddar and Monterey Jack cheeses.
- Return to the oven and bake for another 12-15 minutes at 400°F (200°C), until the cheese is melted and bubbly, and the dip is heated through.
- Remove from oven and sprinkle with sliced green onions and optional blue cheese crumbles. Serve warm with ranch or extra buffalo sauce on the side.
Notes
Do not underbake the potatoes to avoid soggy skins. Leave about ¼-inch thick potato flesh to keep skins sturdy. Watch cheese closely during the last minutes to prevent over-browning. For extra crispiness, broil for 1-2 minutes at the end but watch carefully. The recipe is naturally gluten-free. For dairy-free, substitute plant-based cheeses and cream cheese.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 potato half loaded
- Calories: 280
- Sugar: 2
- Sodium: 550
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 12
Keywords: buffalo chicken dip, loaded potato skins, game day recipe, crispy potato skins, easy appetizer, buffalo sauce, cheesy potato skins