Spicy Air Fryer Buffalo Chicken Stuffed Potato Skins in 4 Easy Steps

Oh my gosh, you guys – these air fryer buffalo chicken stuffed potato skins are my new obsession! I swear, I make them at least twice a week now because they’re just that good. Picture this: crispy potato skins loaded with spicy buffalo chicken and gooey melted cheese, all cooked to absolute perfection in your air fryer. The first time I tried this combo, I nearly cried happy tears – it’s like all my favorite game day snacks had a baby!

What I love most (besides the incredible flavor, obviously) is how ridiculously easy these are to make. No deep frying mess, no soggy skins – just pop them in the air fryer and boom! You get that perfect crunch every single time. Trust me, once you try these, you’ll be making them for every party, game night, or even just when you need a seriously satisfying snack.

Why You’ll Love These Air Fryer Buffalo Chicken Stuffed Potato Skins

Okay, let me count the ways you’re going to adore these spicy little pockets of joy! First off, that crispy exterior with the melty cheesy center? Absolute perfection. The air fryer works magic here – no soggy potato skins ever again. And don’t even get me started on how easy this recipe is. I mean, we’re talking:

• Minimal prep (hello, lazy cooks!)
• Leftover chicken works beautifully – no waste!
• Customizable spice level (make ’em as mild or wild as you like)
• Ready in under an hour start to finish

These are the ultimate party food – game days, potlucks, girls’ night – they disappear faster than I can make them! Plus, that fiery buffalo kick with the cool sour cream topping? Your taste buds won’t know what hit ’em.

Ingredients for Air Fryer Buffalo Chicken Stuffed Potato Skins

Alright, let’s talk ingredients – and I mean the good stuff that makes these potato skins shine. Here’s what you’ll need to grab from your kitchen or make a quick run to the store (trust me, it’s worth it!):

• 4 medium russet potatoes – scrubbed clean (those skins are gonna be edible gold!)
• 1 cup cooked shredded chicken – about 1 chicken breast’s worth, or use leftover rotisserie chicken like I often do
• 1/4 cup buffalo sauce – adjust to your heat preference (I’m partial to Frank’s RedHot)
• 1/2 cup shredded cheddar cheese – sharp cheddar melts beautifully, but any melty cheese works
• 2 tbsp sour cream – for that cool, creamy topping
• 1 tbsp chopped green onions – the fresh pop of color and flavor we need
• 1 tbsp olive oil – just enough to make those skins crispy
• Salt and pepper – to taste (don’t skip this – it brings all the flavors together)

See? Nothing fancy or hard to find – just simple, delicious ingredients that transform into something magical in your air fryer. I always recommend measuring everything out before you start – it makes the process so much smoother!

How to Make Air Fryer Buffalo Chicken Stuffed Potato Skins

Okay, let’s get cooking! I promise this is way easier than it looks – just follow these simple steps and you’ll have restaurant-worthy potato skins in no time. The key is taking it one step at a time and not rushing the process (though I know it’s hard when your kitchen starts smelling amazing!).

Preparing the Potatoes

First things first – scrub those potatoes clean! I can’t stress this enough since we’re eating the skins. Dry them well, then poke each potato several times with a fork – this keeps them from exploding in the air fryer (yes, that can happen!). Rub them all over with olive oil and sprinkle generously with salt and pepper.

Now, pop them in your preheated air fryer at 400°F (200°C) for 30-35 minutes. You’ll know they’re ready when a fork slides in easily with no resistance. Here’s my secret – I sometimes give them an extra 5 minutes if they’re particularly large potatoes. Let them cool for about 10 minutes before handling – trust me, burned fingers aren’t worth rushing!

Stuffing and Air Frying

Once cooled, cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch attached to the skin – this gives structure while still being tender. Now for the fun part! Mix your shredded chicken with buffalo sauce until it’s nicely coated (I usually taste a bite here to check the spice level).

Fill each potato skin with the chicken mixture, then top with a generous sprinkle of cheese. Back into the air fryer they go at 400°F (200°C) for 5-7 minutes – just until the cheese is melty and bubbly and the edges get that perfect golden crispness. Watch them closely toward the end – air fryers can vary!

Finish with a dollop of sour cream and sprinkle of green onions. Then try not to burn your mouth as you dive into these spicy, cheesy, crispy bites of heaven!

Tips for Perfect Air Fryer Buffalo Chicken Stuffed Potato Skins

Listen, I’ve made these enough times to learn all the little tricks that take them from good to knock-your-socks-off amazing. First, if you’re short on time, grab a rotisserie chicken – the pre-cooked meat works like a charm! And don’t be shy with the cheese – I often double it because that ooey-gooey factor is everything. Want extra crispiness? After air frying, pop them under the broiler for just 30 seconds (but watch closely!).

Oh! And here’s my secret weapon – let the stuffed skins sit for 5 minutes before serving. This helps the filling set so you get perfect bites every time. Trust me on this one!

Ingredient Substitutions and Variations

One of the best things about this recipe? You can totally make it your own! Out of sour cream? No problem – Greek yogurt works beautifully and adds a nice tang. Not a cheddar fan? Try blue cheese crumbles for that classic buffalo wing experience (my husband swears by this version). Want to take it over the top? Add crispy bacon bits before the final air frying – the salty crunch is insane!

Vegetarian? Swap the chicken for mashed chickpeas mixed with buffalo sauce – still packs that spicy punch. Sweet potato lovers can use those instead of russets, just add 5 extra minutes to the initial cook time. The possibilities are endless!

Serving Suggestions for Air Fryer Buffalo Chicken Stuffed Potato Skins

These spicy little guys practically beg to be served with cool, crunchy sides! I always put out a platter with celery sticks and carrot batons – the fresh crunch balances the heat perfectly. A bowl of ranch or blue cheese dressing for dipping is mandatory in my house. For a full meal? Toss together a simple green salad with a tangy vinaigrette – the freshness cuts through all that rich, cheesy goodness beautifully!

Storing and Reheating Air Fryer Buffalo Chicken Stuffed Potato Skins

Okay, let’s be real – these rarely last long enough to store in my house! But if you’ve got leftovers (lucky you), here’s how to keep them tasting fresh. Pop them in an airtight container in the fridge for up to 2 days. When you’re ready for round two, reheat in the air fryer at 350°F for about 3 minutes – just until they’re crispy again and the cheese gets melty. Pro tip: Wait to add fresh sour cream and green onions until after reheating!

Air Fryer Buffalo Chicken Stuffed Potato Skins FAQ

I get so many questions about these addictive potato skins – let me answer the ones that pop up most often!

Can I use sweet potatoes instead of russets?
Absolutely! Sweet potatoes work great – just add about 5 extra minutes to the initial cooking time since they’re denser. The sweet-spicy combo is killer!

Help! I made them too spicy!
No worries! Either reduce the buffalo sauce next time or balance the heat by drizzling with honey before serving. More sour cream helps tame the fire too.

Can I prep these ahead of time?
You bet! Bake and scoop the potatoes, then refrigerate the empty skins up to 24 hours. Stuff and air fry right before serving for maximum crispiness.

Why are my potato skins soggy?
Two likely culprits: not drying the potatoes well enough before oiling, or overcrowding the air fryer basket. Give ’em space to crisp up!

Can I freeze these?
Honestly? They’re best fresh. The skins lose their crispness after freezing. But hey – that’s just more reason to eat them all right away!

Nutritional Information

Just a quick heads up – these nutritional estimates are ballpark figures that can change depending on your specific ingredients and brands. I always recommend checking your own packaging if you’re tracking closely. That said, we’re talking protein-packed chicken, vitamin-rich potatoes, and calcium-loaded cheese – so while indulgent, these skins pack some nutritional punch too!

You’ve gotta tell me how your potato skins turn out – I’m dying to hear! Drop a rating below or tag me on social when you make them (I love seeing your creations!). Seriously, nothing makes me happier than knowing you’re enjoying these spicy, cheesy bites as much as I do. Happy air frying!

For more delicious recipes and inspiration, check out my Pinterest page!

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