Air Fryer Buffalo Chicken Potato Skins

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.

Prep Time15

Active Time18

Total Time33

Course: Appetizer

Yield:

Calories: 437kcal

Equipment

Materials

4 medium russet potatoes
olive oil
salt and pepper
2 ounces cream cheese softened
¼ cup Buffalo Wing Sauce
1½ cups diced chicken
1 cup shredded Colby Jack cheese
1 tablespoon melted butter
garlic powder
Buffalo Wing Sauce, Blue Cheese Dressing and sliced green onions for serving

Instructions

Scrub potatoes and pierce each one several times with a fork.
Microwave on HIGH for 6 minutes. Flip over and microwave 2 minutes. If not soft, microwave for another 2 minutes.
Let potatoes cool some and then cut each one in half. Scoop out the pulp, leaving about ¼-inch of potato attached to the skin.
Drizzle both sides of potatoes with olive oil, rubbing it in to completely coat. Season both sides with salt and pepper. (Go easy on the salt. The chicken filling is salty.)
Place potato skins in air fryer basket cut side up. Air fry at 400 degrees for 6 minutes.
Meanwhile mix together filling. Beat cream cheese and Buffalo Wing Sauce with an electric mixer until smooth. (Or you can use a wooden spoon.) Stir in chicken and shredded cheese.
In a small bowl, mix together melted butter and a pinch of garlic powder.
Drizzle the butter on the flesh side of the potato skins and then top fill them with Buffalo Chicken mixture.
Air fry at 400 degrees for 2 to 4 minutes.
Drizzle with buffalo sauce, blue cheese dressing and sprinkle with green onions.

Video

Nutrition

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