Wisconsin Potato and Vegetable Growers Association

Buffalo Wild Wing Stuffed Potato Skins

Buffalo Wild Wing Stuffed Potato Skins

5 from 1 vote
Prep Time 1 hour
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Appetizers and Snacks
Servings 12
Calories 94 kcal


  • 6 small to medium Wisconsin Baking potatoes
  • 2 tbsp Butter softened
  • dash Sea salt
  • 3 tbsp Butter melted
  • 4 oz cream cheese softened
  • 1/4 cup bottled ranch dressing
  • 3 tbsp bottled hot pepper sauce
  • 1/4 tsp fresh ground black pepper
  • 1 cup cooked chicken shredded
  • shredded Cheddar cheese
  • cayenne pepper ground


  • Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt.
  • Place potatoes on a shallow baking pan and bake in a 425 degree oven for 50-60 minutes or until tender.
  • Allow potatoes to cool; split potatoes in half lengthwise and scoop out the insides leaving a scant 1/4” potato shell. The potato insides can be saved and used elsewhere.
  • Brush the inside of each potato half with the melted butter and sprinkle each with a pinch of salt (or to taste); set aside.
  • In a medium size mixing bowl beat together the cream cheese, ranch dressing, hot pepper sauce and black pepper until smooth and creamy; stir in chicken.
  • Top each potato half with 2 tablespoons of chicken mixture.
  • Bake potatoes on the shallow baking pan 10-15 minutes or until mixture is bubbly and heated through.
  • Remove pan from oven and top potatoes with shredded cheddar cheese and sprinkle with cayenne pepper to taste.
  • Bake an additional 2-3 minutes or until cheese is melted.
  • Serve with celery sticks and bleu cheese or ranch dressing.


Calories: 94kcalCarbohydrates: 1gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 81mgPotassium: 41mgSugar: 1gVitamin A: 277IUCalcium: 12mgIron: 1mg
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