Before I start…I just want to say that THESE ARE THE BEST THINGS EVER. How have I never thought of this before?? It’s so simple. Its seems so obvious…potato skins are an awesome game day food/snack, and so is buffalo chicken dip. But when you combine the two…soooo so good.
This is probably my favorite recipe I have posted so far. Well…I don’t know. That’s a hard one. If it’s not my favorite it is DEFINITELY close to the top. You seriously need to make this on Sunday for football. Or whenever…I’m having it for dinner tonight and there are no sports on. You can eat these any night of the week with a salad and call it a meal!These potato skins really are the perfect game day food. Nothing will top it.
Okay so start by preheating your oven to 350 degrees.
While your oven is preheating, scrub your 3 russet potatoes under cold water for a few seconds and dry them off completely with paper towels. Place them in a bowl and drizzle on 1 tablespoon vegetable (or canola) oil, 1/2 tablespoon of salt, and 1/4 tablespoon pepper.
Mix everything together, rubbing all of the oil, salt, and pepper into each potato so all three are evenly coated.
Using a fork, poke holes all over the potatoes so they can release their moisture while baking.
Bake your potatoes for one hour.
Once the hour is up, remove the potatoes from the oven and place on a cooling rack. They need to cool down enough for you to handle them.
So while your potatoes are cooking, dice up 2 cups of chicken. I used leftovers from a chicken I roasted last night, but you can use rotisserie or you can just cook a few chicken breasts and dice those up! As long as you have two cups, you are good to go.
Place a pot on your stove over medium low/medium heat and add your 8 oz of cream cheese and 1/2 cup of buffalo sauce (I definitely recommend Frank’s for this). Let this mixture melt down, whisking frequently, until it forms a uniform sauce.
While that delicious process is happening, thinly slice two stalks of celery.
Turn on the broiler in your oven.
Slice each potato in half long ways and carefully (take your time with this!) scoop out the potato inside the skin. Don’t scoop out too much, you still want your potato skin to have structure. They should look like this:
Using a pastry brush, brush some vegetable oil onto the inside of each potato skin. There is no exact measurement here, just moisten them a little bit. Also, sprinkle a little bit of salt and pepper onto the inside of each potato skin.
Pop those babies under the broiler for about 5-7 minutes, until the edges are golden brown. Watch them closely, your broiler might be more powerful than mine!
While they are under the broiler, make your ranch.
Hi! He is such a good helper.
Spoon 1/4 cup of Greek yogurt into a small bowl and add a few splashes of 2% milk. The amount of milk you add will depend on the consistency you want your ranch to be. I didn’t want mine to be as thick as ranch dip would be, but I wanted it to be thick enough to stay on the buffalo chicken and not drizzle off. For me, that consistency was achieved with just a few splashes of milk.
Add 1 1/2 teaspoons of powdered ranch dressing mix. Stir together and taste! If you want to add more ranch seasoning, go for it.
Once your potatoes are ready, pull them out and spoon even amounts of buffalo chicken into each potato skin. Sprinkle some celery slices on top, and drizzle on some of your ranch!
It doesn’t get better than this…it just doesn’t.
Here is the recipe:Print
Buffalo Chicken Potato Skins with Greek Yogurt Ranch
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 30 mins
- Yield: 6 large potato skins 1x
- 3 russet potatoes
- Vegetable oil
- 1/2 cup Frank’s Buffalo Sauce
- 8 oz cream cheese
- 2 cups diced chicken
- 2 stalks of celery
- 1/4 cup Greek yogurt
- A few splashes of 2% milk
- 1 1/2 teaspoons dry ranch dressing mix
- Preheat your oven to 350 degrees
- Scrub your russet potatoes under cold water for a few seconds and dry off completely with paper towels
- Place the potatoes in a bowl and drizzle on one tablespoon of vegetable oil, 1/2 tablespoon of salt, and 1/4 tablespoon of pepper
- Using your hands, rub the oil, salt, and pepper onto the potatoes until they are all evenly coated
- Using a fork, poke holes all over the potatoes so the moisture can release while they are baking
- Place them directly on the center grate of your oven (you might want to place a baking sheet on the grate beneath the potatoes to avoid any mess)
- Bake for one hour
- The potatoes should be fork tender when you take them out
- Remove the potatoes to a cooling rack and let sit until they are cool enough to handle
- While your potatoes are cooling, start on your buffalo chicken
- Dice up 2 cups of chicken (you can use left over roast chicken, rotisserie chicken, or anything else as long as it is two cups when diced)
- Heat a medium pot over medium low/medium heat and add your cream cheese and buffalo sauce
- Let this mixture melt together, whisking frequently, until it forms a uniform sauce
- While that is happening, thinly slice two stalks of celery
- Set your sauce aside once it is melted together
- Turn your oven broiler on
- Cut your potatoes in half and carefully scoop out the center, leaving enough potato to still give the skin some structure
- Brush on some vegetable oil onto each potato skin, just enough to moisten it
- Sprinkle some salt and pepper into each potato skin
- Place the potato skins on a baking sheet and place under the broiler for about 5-7 minutes, or until the edges are golden brown (watch them carefully!)
- While your potatoes are in the oven, make your Greek yogurt ranch
- Stir together 1/4 cup Greek yogurt, a few splashes of 2% milk, and 1 1/2 teaspoons dry ranch dressing mix until it comes together
- Taste your dressing and add any extra ranch powder that you think it needs
- Once your potatoes are ready, take them out of the oven and spoon equal portions of buffalo chicken into each skin
- Sprinkle some celery onto each potato skin and drizzle with some of your Greek yogurt ranch