Crispy Buffalo Chicken Potato Skins | The Best Loaded Potato Skins Recipe

Season chicken with season all, garlic powder, onion powder, black pepper, cayenne pepper, and paprika.

In a bowl, combine 2 cups of buttermilk and 3 to 4 tablespoons of buffalo sauce.

Season the marinade with season all, garlic powder, onion powder, black pepper, cayenne pepper, and paprika.

Pour marinade over the chicken, cover, and refrigerate for 4 hours up to overnight.

Poke holes into the potatoes with a fork.

Coat the potatoes with olive oil and season with salt.

Preheat oven to 400°F and bake potatoes for 60 minutes or until fork tender.

Chop bacon into strips and fry until crispy.

Chop up some chives and Kobe jack cheese.

For the breading, combine 1 cup of flour and 1/2 cup of cornstarch, and season with the same seasonings used for the chicken.

Remove the chicken from the marinade and coat in the dry batter, allowing it to rest for 10 minutes.

Slice the potatoes down the middle and scoop out the insides.

In a bowl, add 2 tablespoons of olive oil and season with season all, garlic powder, onion powder, black pepper, cayenne pepper, paprika, and parsley.

Brush the potato skins with the oil mixture.

Bake at 400°F for 15 minutes.

Fry the chicken for 4 minutes or until golden.

For the buffalo sauce, melt 2 tablespoons of butter and add 1 cup of buffalo sauce, then simmer for 5 minutes.

Toss the tenders in the buffalo sauce.

Chop up the chicken and top the potato skins with buffalo chicken, Kobe jack cheese, bacon, and chives.

Bake for 15 minutes at 400°F.

Drizzle ranch over the potato skins.

Equipment Needed

Spice Level:

Allergens