Mini Buffalo Chicken Potato Skins

By: Instant Culinary Team

These bite-size potato skins are the cutest snack, and make the perfect satisfying bite. Feel free to add more hot sauce if you prefer a bigger spicy kick!

Cuisine

American

Course

Appetizers

Duration

1 hour 8 minutes

Diet

Gluten-Free

Cooking Technique

Air Fry

Keywords

Chicken, Comfort Food, Entertaining, Fall, Game Day Snacks, Potato, Sides, Snacks, Winter

Prep Time

30 Minutes

Cook Time

38 Minutes

Servings

7-8 Servings

Ingredients

24 oz. baby gold potatoes
1 chicken breast
2 oz. cream cheese, room temperature
2 tbsp mayonnaise
2 tbsp Frank’s hot sauce
¾ cup shredded sharp cheddar cheese
½ tsp garlic powder
Salt, as needed
Scallions, chopped, for serving
Blue cheese, crumbled, for serving

Instructions

Pierce the potatoes one or two times with a fork. This allows air to escape during the baking process, which prevents the potatoes from bursting. Place all the potatoes in the air fryer.
Roast the potatoes at 385˚F / 195˚C for 18-20 minutes, or until the skins have browned and the insides are tender, but still hold their shape. Set aside until cool enough to handle.
Meanwhile, cut the chicken breast into small dices, about ¼ inch cubes. If the chicken is too large, it will be difficult to fill the potato skins. Sprinkle with salt and place in the air fryer.
Air fry at 400˚F / 205˚C for 9-11 minutes, or until the chicken is slightly browned and cooked through.
While the chicken is cooking, slice the potatoes in half vertically. Gently scrape and scoop out the insides with a spoon, leaving enough potato left for the skins to still be sturdy. Discard the insides.
In a medium mixing bowl, combine the cream cheese, mayonnaise, hot sauce, sharp cheddar cheese, and garlic powder. Mix until combined and season with salt to taste. This is easier when the cream cheese is at room temperature.
Add the hot chicken to the mixing bowl and stir until coated.
Using a spoon, stuff a few chicken pieces in each potato skin. Gently press down on the underside of each potato skin to make sure it lays flat. Place them in the air fryer basket, careful not to overcrowd.
Air fry at 400˚F / 205˚C for 6-7 minutes, or until the tops are golden and the cheese is bubbling slightly. Repeat as needed for remaining potato skins.
Place on a platter and sprinkle blue cheese and chopped scallions. Enjoy warm, or room temperature!