Buffalo Sauce and Blue Cheese Potato Skins | CookOS

Buffalo Sauce and Blue Cheese Potato Skins

Name: Buffalo Sauce and Blue Cheese Potato Skins
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 yellow potatoes, about 2" wide and scrubbed; 1 lb boneless skinless chicken breasts; ½ cup Frank's Hot sauce; ½ cup unsalted butter, melted; ½ cup sour cream; ½ cup blue cheese crumbles; 1 ½ tbsp milk; ¼ cup chopped scallions

Buffalo sauce and blue cheese potato skins combine crispy roasted potato halves with shredded buffalo chicken, homemade blue cheese dressing, and fresh scallions. The house-made sauce balances heat with Frank's Hot Sauce while the cool, creamy dressing tempers the spice—making them approachable for any crowd.

🌍American 🏷️Buffalo sauce 🏷️Blue cheese 🏷️Potato skins 🏷️Chicken Appetizer

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Buffalo Sauce and Blue Cheese Potato Skins

Total

4h 10m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

5 yellow potatoes, about 2" wide and scrubbed
1 lb boneless skinless chicken breasts
½ cup Frank's Hot sauce
½ cup unsalted butter, melted
½ cup sour cream
½ cup blue cheese crumbles
1 ½ tbsp milk
¼ cup chopped scallions

8 Ingredients

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Instructions

1
Place chicken breasts in Suvie pan. Combine hot sauce and butter in a small bowl and pour over chicken. Load into top of Suvie.
2
Place potatoes in Suvie pan and load into bottom of Suvie. Enter cook settings and cook now or schedule.
3
Set Bottom Zone: Slow Cook Low, 4 hours. Set Top Zone: Slow Cook Low, 4 hours.
4
After the cook, remove potatoes and chicken from Suvie. Cut potatoes in half and scoop out the interiors, leaving the potato skins intact. Use leftover potato filling later for recipes such as mashed potatoes or potato cakes. Transfer chicken breasts to cutting board and shred with two forks. Return chicken to Suvie pan, toss to coat in leftover sauce, and season to taste with salt and pepper.
5
Combine sour cream, milk, and blue cheese crumbles in a small bowl. Stir with a whisk until ingredients are evenly mixed through.
6
To serve, fill each potato half with 2 tbsps shredded chicken, drizzle with blue cheese mix, and garnish with scallions.

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Tips & Notes

Pro tips

Choose 2-inch potatoes for even cooking and the right size-to-filling ratio—too large and the insides won't cook through; too small and there's not enough room for toppings.
Cook the chicken breasts until just tender (165°F internal), then shred while still warm so it absorbs the buffalo sauce more readily.
Brush the scooped potato skins with oil and bake them cut-side down first to crisp the interior edges before filling—this prevents soggy skins.
Stir the blue cheese dressing just before serving; it thickens as it sits, so add a splash of milk if needed to keep it spoonable.

Substitutions

Frank's Hot Sauce → Cayenne-based hot sauce or sriracha (adjust volume to taste for heat level)
Blue cheese crumbles → Crumbled gorgonzola or ranch powder mixed into sour cream (different flavor but same creamy cool-down effect)
Sour cream → Greek yogurt (tangier and slightly lighter texture)
Scallions → Fresh chives or parsley (milder onion flavor or herbaceous alternative)

Storage & make-ahead

Cover and refrigerate cooked potato skins for up to 2 days; reheat uncovered at 350°F for 8–10 minutes. Assemble and top just before serving for the crispest skins.

Common Questions

Can you make buffalo potato skins ahead of time?

Yes. Roast and scoop the potatoes up to 1 day ahead, then store covered in the fridge. Warm them before topping and serving for the best texture.

How do you make the sauce less spicy?

Reduce the Frank's Hot Sauce from ½ cup to ⅓ cup, or use fewer hot sauce and more melted butter. The blue cheese dressing naturally cools the heat when served alongside.

What's the best way to crisp the potato skins?

After scooping out the flesh, brush the insides lightly with oil or melted butter and bake cut-side down at 400°F until the edges are golden and crisp, about 15–20 minutes.

Can you use rotisserie chicken instead of cooking chicken breasts?

Yes. Shred 1½ to 2 cups of rotisserie chicken and toss it directly into the warm buffalo sauce—it's a convenient shortcut that works just as well.

How should leftover potato skins be stored and reheated?

Cover and refrigerate cooked potato skins for up to 2 days. Reheat uncovered in a 350°F oven for 8–10 minutes until warm, then top with fresh blue cheese dressing and scallions.