Buffalo Chicken Potato Skins with Blue Cheese Dip ~ an easy and filling appetizer sure to please the hungry bunch at your house!
I adore chicken wings but rarely (get to) eat them. Who doesn’t love a basket full of juicy, crispy, spicy, finger-licking-good wings? I love the flavor but not so much the deep fried goodness, so I came up with a lower calorie delicious way to get my Buffalo Chicken fix. Actually this recipe takes care of two cravings in one bite – Potato Skins and Buffalo Chicken with Blue Cheese Dip (bonus!) And… these little boats of deliciousness are the perfect party food. So easy to make and to eat!
The chicken breasts are poached so they’re tender and juicy (and healthier), then shredded and heated with hot sauce to infuse the signature flavor of spicy wings. The mixture is scooped into crispy baked potato skins and topped with a creamy, rich, blue cheese dip.
The dip and chicken can both be made ahead of time and baking potatoes is super easy . You won’t have to miss the game spending the entire day in the kitchen. These are very filling so serve with extra dip and sliced vegetables, you’re all set!
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- 2 whole skinless, boneless chicken breasts
- 1/2 teaspoon whole black peppercorns, or fresh ground pepper
- 1 teaspoon Kosher salt
- 2 cups low sodium chicken broth
- a few sprigs of fresh Thyme
- 1/2 cup Hot Sauce (such as Frank's wing sauce)
- 4 large baking potatoes
- Canola oil
- 1 tablespoon unsalted butter, melted
- Salt and Pepper
- Blue Cheese Dip (see recipe below)
- Extra blue cheese or shredded cheddar for garnish
- Sliced green onions for garnish
- Sliced celery and carrots for serving
- To poach the chicken combine the broth, salt, thyme and peppercorns in a high-sided frying pan or sauté pan. Make sure the broth will almost cover the chicken breasts so use a pan that is just about large enough to fit them in one layer. Bring the broth to a boil and reduce the heat to maintain a simmer. Add the chicken breasts and poach (lightly simmer - do not boil) turning once, about 15 minutes. Turn off the heat and cover the pan. Allow the chicken to rest in the broth and finish cooking for about 15 more minutes. If the breasts are large or thick, allow them to poach an extra 10 minutes or so. Remove the chicken (save about 1/2 cup of the broth) slice or shred as desired. Refrigerate the chicken if making ahead until ready to use.
- Preheat oven to 400 degrees.
- Using a vegetable brush, scrub and wash the potatoes in clean water making sure to remove any blemishes. Pat the potatoes dry with a paper towel. Rub the potatoes with canola oil and place on a baking sheet. Bake for about 60 minutes or until the potatoes are cooked through. Remove from the oven and set aside to cool slightly. (Leave the oven on)
- When cool enough to handle, cut the potatoes in half lengthwise and scoop out the middle leaving about 1/2" of potato attached to the skin, forming a boat. Store the extra potato in a container and refrigerate for another use (makes great mashed potatoes!)
- Combine 1 tablespoon canola oil with the melted butter. Brush the mixture on the inside of each potato skin. Add salt and pepper and turn them over and brush the backs of the potatoes. Place the baking sheet back in the oven and cook for about 10 minutes. Turn the potatoes over and continue cooking for about 5 minutes. Remove from the oven and set aside.
- While the potatoes are cooking combine the shredded chicken with the hot sauce in a small saucepan. Add a little of the chicken broth to thin as needed. You want the chicken to be moist but not drippy wet. Heat on medium low until hot.
- Fill each potato skin with 1/8 of the chicken, then top with a dollop of the Blue Cheese Dip, additional blue cheese crumbles and sliced green onions if desired. If you prefer top a few with cheddar cheese in place of the blue cheese. Plain sour cream goes well with the cheddar Buffalo Chicken Skins.
- Serve with carrots and celery and additional Blue Cheese Dip
Substitute leftover baked or rotisserie chicken for the poached chicken for a super quick appetizer
- 8 ounces reduced-fat vegetable cream cheese, room temperature
- 8 ounces sour cream
- 4 ounces crumbled blue cheese, plus more for garnish
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon minced fresh dill or parsley, plus more for garnish
- Mix all ingredients together in a medium bowl. Beat on medium speed until blended and smooth. Refrigerate until ready to serve. Garnish with fresh dill or parsley
Slightly adapted from a recipe on Health.com
Poached chicken is super tender and full of great flavor. This poaching method can be used for all your favorite recipes calling for cooked chicken breasts. It’s wonderful sliced for a hearty salad and can even be cooked in wine instead of broth. The Blue Cheese Dip is also great served with a vegetable tray or bowl of chips. And of course potato skins are pretty great with just cheddar cheese, bacon and sour cream. All three components come together in an amazing filling appetizer sure to please your weekend sports fan!
Thanks so much for stopping by – hope you have a lovely weekend!
Tricia
We love the idea – genius!
Thanks Anna and Liz!
I can see these disappearing quickly at a party…they sound very tempting.
Thanks Karen – easy to make and easy to eat – with lots of flavor in between!
Wow! Buffalo-chicken, this looks amazing. Looking at this picture my belly is twisted. And the flavor is incredible, Yummy!
Thank you Davy 🙂 Have a great weekend!
I think I’ll whip up some of these for us the next time the Packers play! I do think I see green and gold there, after all 🙂 They sound wonderful, Tricia!
I know you enjoy your football Susan 🙂 Hope they have a great game! I’m into the last days of baseball – love it!
Wouldn’t want to miss this party. Wow.
Amalia
xo
Thanks Amalia – happy weekend!
These look absolutely droolworthy and you have me crave buffalo chicken, Tricia.
It is a great flavor Angie – love it and was craving it myself. Have a lovely day!
Hi Tricia, this would easily be a meal for us, looks delicious!!
It was a meal for us too – several meals in fact! Good leftover too 🙂 Thanks Cheri!
Wahou! This is making my mouth water!! Looks so terrific!
Thanks Zaza – have a great weekend!
OMG — this looks absolutely awesome and I want some now! Will be on the menu this weekend for football games!
Yeah! You’re going to love it Bri 🙂 Go Tennessee!
Oh la la!!! They look great Tricia, and they’d disappear in a flash here. Thanks for the recipe!
Thank you Pam – taters and spicy chicken – everybody loves it!
Oh wow does this sound good — so many comfort flavors rolled into one!!
Thanks Sue! Hope you have a wonderful weekend.
Potatoes (sweet, in particular) and buffalo chicken are two of my favorite things. I am going to try this with sweet potatoes!
Sweet potatoes and buffalo chicken sound very interesting together. Can’t wait to hear how it tastes! Thanks so much!~
Genius recipe, Tricia! Back in the day, my now husband and I used to go out for dinner and get potato skins and buffalo wings at this one place all the time as starters to our meal. Oh, those were the days! So good. This is the best of both worlds.
What a great memory Monica – hope you give these a try – and have a special date night like the old days. Such fun!
These babies sound awesome Tricia.
Thanks Larry – I bet you would enjoy them 🙂
Appetizer? Honey pie, this is going to be my dinner-again and again and again! I am loving this!
We ate them for a few meals Abbe – they are great left over too 🙂