Crispy potato skins loaded with shredded slow-cooker buffalo rooster, melted cheese, and crunchy carrots and celery make these Buffalo Hen Potato Skins the right lighter game-day appetizer or crowd-pleasing snack.
Buffalo Hen Potato Skins
I first made buffalo rooster within the gradual cooker whereas growing this buffalo rooster lettuce wrap recipe. I beloved how tender the rooster was and the way hands-off the method was. I used the identical methodology for these Buffalo Hen Potato Skins, which gave me juicy, flavorful rooster that works completely as a topping. They’re implausible for snacking on whereas watching a soccer sport or as a lightweight meal.
Why These Buffalo Hen Potato Skins Work
I like all issues buffalo. In case you don’t imagine me, simply search “buffalo rooster” on my web site for greater than 20 spicy buffalo recipes. I’ve made every thing from buffalo rooster dip to air fryer buffalo rooster zucchini skins to buffalo wings. Right here’s why I feel you’ll love them:
- Naturally gluten free, made with easy elements
- Good for sport day, straightforward to serve and nice for sharing
- An appetizer with protein, due to shredded buffalo rooster
- Crispy, tacky, and flavorful with out feeling heavy
- Straightforward to prep forward, then bake and serve when visitors arrive
Substances You’ll Want
Listed below are all of the elements for this straightforward buffalo rooster potato pores and skin recipe. See the recipe card under for actual measurements.
- Potatoes: Purchase Idaho or russet potatoes as a result of their skins crisp up finest. You’re solely utilizing the skins on this recipe, so I wish to make garlic mashed potatoes the subsequent day with the leftover potatoes.
- Cooking Spray, or olive oil spray, helps the potato skins develop into crispy.
- Salt and Pepper to season the skins
- Hen: Use boneless, skinless rooster breasts or tenderloins for lean protein.
- Celery and Garlic simmer within the broth with the rooster to boost the taste.
- Low-sodium Hen Broth: The rooster cooks slowly within the broth, conserving it moist.
- Sizzling Cayenne Pepper Sauce for that signature buffalo taste. Frank’s RedHot is my go-to.
- Shredded Cheddar Cheese melts over the rooster, including creaminess and richness.
- Greens: High the buffalo rooster with carrot and celery matchsticks, aka thinly sliced greens.
- Blue Cheese Dressing: When you have time, make my selfmade blue cheese dressing for a more healthy choice, or purchase your favourite bottle from the grocery store.
The best way to Make Buffalo Hen Potato Skins
Within the final hour of the gradual cooker time, begin prepping the potatoes, in order that they’re prepared when the rooster is. See the recipe card on the backside for printable instructions.
- Prepare dinner the rooster within the gradual cooker: Put the rooster, celery stalk, garlic clove, and broth in a gradual cooker. If the liquid doesn’t cowl the rooster, add water till it does. Prepare dinner on excessive for 4 hours or on low for six hours.
- Shred the rooster: Take away the breasts from the crockpot and shred with 2 forks. For a quicker, hands-off methodology, place the rooster in a stand mixer with the paddle attachment and blend on low till shredded.
- Add the recent sauce: Reserve ½ cup of the broth and put aside the remaining broth for every other recipe that requires rooster broth. Add the shredded rooster again to the crock pot with the reserved broth and scorching sauce, then prepare dinner on excessive for half-hour.
- Prepare dinner the potatoes: Pierce every potato on all sides with a fork. Microwave the 6 potatoes for half-hour (5 minutes per potato), or use my air fryer baked potato methodology, or oven baked potato recipe as an alternative. Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes connected to the skins.
- Crisp the potato skins: Spray the skins with oil, place them on a foil-lined sheet pan, and season with salt and pepper. Bake at 450°F for 10 minutes. (Omit this step if baked in air fryer or oven)
- Stuff the potato skins with buffalo rooster and prime with shredded cheddar. Bake for five minutes, or till the cheese melts. Then prime every one with blue cheese dressing, carrots, and celery.
How do I make these buffalo potato skins with no gradual cooker?
No gradual cooker? Poach the rooster in a big pot crammed with broth, celery, and garlic for quarter-hour. Then, shred the rooster, mix it with the buffalo sauce and ½ cup of broth, and simmer for 10 extra minutes.
Variations & Suggestions
- Regulate the warmth: For individuals who prefer it spicier, serve it with further scorching sauce on the facet.
- Make it even quicker by utilizing shredded rotisserie rooster.
- Swap cheddar for Monterrey Jack, pepper jack, or Colby cheese.
- Not a fan of blue cheese? Substitute ranch dressing.
- The best way to prep forward for a celebration: You’ll be able to lower the veggies and make the rooster, blue cheese dressing, and potatoes upfront. Once you’re able to serve your visitors, assemble and pop them within the oven! Double or triple the recipe for extra servings.
- Serving tip: In case you let the potato skins sit out too lengthy, they’ll dry out, so it’s finest to eat them proper after baking.
Storage
- Refrigerate buffalo potato skins for as much as 4 days.
- Reheat within the microwave or in a 350°F oven till heat, received’t be as
- The best way to freeze: Stuff the skins with rooster and cheese, then, as an alternative of baking for 10 minutes, flash-freeze them on a parchment-lined tray. As soon as frozen, switch them to an hermetic container or bag and freeze for as much as 3 months.
- To eat, bake frozen potato skins at 350°F for about 10 minutes, then prime with dressing and veggies.
Extra Loaded Potato Pores and skin Recipes You’ll Love
For extra appetizer concepts utilizing baked potatoes, try these 5 scrumptious stuffed potato pores and skin recipes to encourage your subsequent meal!
Yield: servings
Serving Measurement: 1 potato pores and skin, loaded
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Within the gradual cooker, mix rooster, celery rib, garlic and broth (sufficient to cowl your rooster, use water if the can of broth is not sufficient). Cowl and prepare dinner on HIGH 4 hours or LOW 6 hours.
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Take away the rooster from pot, reserve ½ cup broth and discard the remaining (or save for different recipes). Shred the rooster with two forks, return to the gradual cooker with the ½ cup of the broth and the recent sauce.
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Prepare dinner on HIGH for a further half-hour. (Makes 1 ½ cups rooster)
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In the meantime, pierce potato with a fork a couple of instances throughout. Place in microwave and prepare dinner on excessive about 5 minutes per potato; put aside to chill OR use my baked potato methodology or air fryer baked potato recipe. OR use my air fryer baked potato recipe, or my oven baked potatoes recipe as an alternative.
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Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes connected to the skins. Skins ought to weigh about 1 oz every.
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(IF POTATOES WERE MADE IN THE MICROWAVE) Warmth oven to 450°F. Calmly spray potato skins on either side with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes. (OMIT THIS STEP IF AIR FRIED OR BAKED, SKINS WILL BE CRISP).
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Take away from the oven, add 2 tablespoons of rooster meat filling into every potato pores and skin, prime with 1 tbsp shredded cheese and bake 5 minutes or till cheese is melted.
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High every with 1 tsp blue cheese dressing, shredded carrots and celery and begin consuming!
Final Step:
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Variations
- No gradual cooker? Poach the rooster in a big pot crammed with broth, celery, and garlic for quarter-hour. Then, shred the rooster, mix it with the buffalo sauce and ½ cup of broth, and simmer for 10 extra minutes.
- Regulate the warmth: For individuals who prefer it spicier, serve it with further scorching sauce on the facet.
- Make it even quicker by utilizing shredded rotisserie rooster.
- Swap cheddar for Monterrey Jack, pepper jack, or Colby cheese.
- Not a fan of blue cheese? Substitute ranch dressing.
Prep Forward
You’ll be able to lower the veggies and make the rooster, blue cheese dressing, and potatoes upfront. Once you’re able to serve your visitors, assemble and pop them within the oven! Double or triple the recipe for extra servings.
Serving Tip
In case you let the potato skins sit out too lengthy, they’ll dry out, so it’s finest to eat them proper after baking.
*Dietary information based mostly on 12 oz potato with pores and skin on, the burden of the skins after the potatoes are scooped out.
Serving: 1 potato pores and skin, loaded, Energy: 82 kcal, Carbohydrates: 7 g, Protein: 8 g, Fats: 2 g, Saturated Fats: 1 g, Ldl cholesterol: 17 mg, Sodium: 110 mg, Fiber: 1 g, Sugar: 0.5 g
