Air Fryer Buffalo Chicken Potato Skins are filled with a creamy, cheesy, and spicy Buffalo chicken mixture. The skins get extra crispy in the air fryer. These air fryer potato skins are perfect for gameday!

Air Fryer Buffalo Chicken Potato Skins on a serving plate.

Air Fryer Potato Skins are my favorite. They get almost as crispy as deep frying but are much less messy to make and only require a fraction of the oil.

Potato Skins on plate with a bowl of blue cheese dressing.

How To Make Air Fryer Buffalo Chicken Potato Skins

Cook the potatoes. You have several options for this. The quickest and easiest way is to microwave them. This will only take 8 to 10 minutes. Or you can bake them for about 45 minutes or air fry them for about 35 minutes.
Prepare the potatoes. Let the potatoes cool a little and then cut them in half and scoop out the pulp. Drizzle the potato skins with oil and lightly season with salt and pepper.
Crisp the skins. Place the potato skins in the air fryer basket. Do not crowd them. If you want them really crisp, there needs to be plenty of room for the air to circulate around them. I did 8 at one time in my air fryer basket when taking these pictures and it was too many. I should have done 6.
Make the filling. While the potato skins are air frying, make the filling. First beat the cream cheese, and Buffalo Wing Sauce together until smooth. Then mix in the chicken, and shredded cheese. Once the potato skins are done, drizzle them with melted butter mixed with a little garlic powder and fill them with chicken mixture.
Air Fry. Air fry for 2 to 3 minutes to warm them all the way through.

Cream cheese and Buffalo Wing Sauce mixed together. — Cream cheese and Buffalo Wing Sauce Mixture

Cooked potato skins in air fryer basket.

Recipe Tips

Make sure your potatoes are fully cooked. You should be able to pierce them easily with a fork.
I air fried 8 at a time and it was too many. Usually I do 6 at a time. If you have the same size air fryer basket as I have, I recommend doing 6 at a times unless your potatoes are on the small side. They get much crisper when there is plenty of room for the iar to circulate.
Because Buffalo Wing Sauce is really salty, the filling is salty. Only very lightly salt the potato skins.
Save the potato pulp and make either mashed potatoes, potato pancakes, or use it to thicken soup.

Make Ahead Tips

This recipe can be partially made in advance.

The potatoes can be cooked in advance and refrigerated.
The filling can be made up to 2 days in advance and refrigerated.

Do not air fry the potatoes until just before serving.

Storage

Best eaten right after they are made. Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in the air fryer for 2 to 3 minutes at 350.

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