Spicy Air Fryer Buffalo Chicken Stuffed Potato Skins in 4 Easy Steps
Crispy potato skins stuffed with spicy buffalo chicken and melted cheese, cooked to perfection in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 potato skins 1x
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 4 medium russet potatoes
- 1 cup cooked shredded chicken
- 1/4 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- 2 tbsp sour cream
- 1 tbsp chopped green onions
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat air fryer to 400°F (200°C).
- Scrub potatoes, pierce with a fork, and rub with olive oil, salt, and pepper.
- Air fry potatoes for 30-35 minutes until tender.
- Let potatoes cool, then cut in half and scoop out the flesh, leaving a thin layer.
- Mix shredded chicken with buffalo sauce.
- Stuff potato skins with chicken mixture and top with cheese.
- Air fry for 5-7 minutes until cheese melts and skins crisp.
- Garnish with sour cream and green onions.
Notes
- Use leftover chicken for quicker prep.
- Adjust buffalo sauce for more or less heat.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 2 potato skins
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg