These Air Fryer Buffalo Chicken Potato Skins are crispy, cheesy, and packed with bold buffalo flavor. Crispy potato shells are filled with tender shredded chicken, spicy buffalo sauce, and melted cheese, then air fried until golden and bubbling. They’re perfect for game day, parties, snacks, or an easy weeknight appetizer.

Potato skins are a classic pub appetizer, and filling them with spicy buffalo chicken turns them into a hearty snack for game day or movie night. The air fryer gets the shells really crisp with very little oil, and the recipe is a great way to use up leftover chicken. For more game-day snack ideas, follow along on the Airfryworld Facebook page.

Air Fryer Buffalo Chicken Potato Skins Crispy & Cheesy

Recipe by JuliaCourse: Air Fryer PotatoesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

390

kcal

Protein

28

g

Carbohydrates

30

g

Fat

18

g

Fiber

3

g

Total time

27

minutes

Nutrition values are estimated and can vary depending on the cheese, buffalo sauce, and yogurt used.

Ingredients

• 2 large potatoes, baked and halved

• 250 g cooked shredded chicken

• 3 tablespoons buffalo sauce

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese

• 1 spring onion, thinly sliced

• Cooking spray, as needed

• For the ranch yogurt dip:

• 1/2 cup Greek yogurt

• 1 small garlic clove, minced

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh chives

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• For serving:

• Celery sticks

• Extra buffalo sauce, optional

Directions

• Prepare the potato skins
  Cut the baked potatoes in half and carefully scoop out most of the inside, leaving a thin layer of potato around the skin.
• Crisp the shells
  Lightly spray the potato skins with cooking spray. Air fry at 375°F (190°C) for about 5 minutes until the edges begin to crisp.
• Make the buffalo chicken filling
  Mix the shredded chicken with the buffalo sauce until evenly coated.
• Fill the potato skins
  Divide the buffalo chicken between the potato shells. Top with cheddar and mozzarella cheese.
• Air fry again
  Return the filled potato skins to the air fryer and cook for another 6–7 minutes, until the cheese is melted and bubbling and the edges are crisp.
  
• Make the dip
  Mix the Greek yogurt, garlic, parsley, chives, salt, and black pepper until smooth.
• Serve
  Top the potato skins with sliced spring onion and a little extra buffalo sauce if desired. Serve hot with celery sticks and the ranch yogurt dip.

Notes

• For extra-crispy potato skins, make sure the potatoes are fully baked before scooping them out.
• Leave a small layer of potato inside the skin so the shells hold their shape while cooking.
• If you prefer a milder version, use less buffalo sauce or choose a mild buffalo-style sauce.

Julia’s Tip: Crisp the empty potato shells for a few minutes before you fill them. That way they stay crunchy and don’t turn soft under the cheese.

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

These potato skins combine crispy edges, juicy buffalo chicken, and plenty of melted cheese in every bite. They’re easy to prepare and make a great appetizer for game day, parties, or casual dinners.

The cool ranch yogurt dip balances the spicy buffalo flavor and adds a fresh, creamy finish.

Tips for the Best Potato Skins

Choose medium to large potatoes with sturdy skins. Russet potatoes work especially well because they crisp nicely in the air fryer.

Don’t overfill the skins, and keep them in a single layer so the hot air can circulate around each one.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the potato skins in the air fryer at 350°F (175°C) for 4–6 minutes until hot and crispy again.

Store the yogurt dip separately in the refrigerator.

Frequently Asked Questions

Can I make these potato skins ahead of time?

Yes. Prepare and fill the potato skins ahead of time, cover them, and refrigerate. Air fry them just before serving.

Can I use rotisserie chicken?

Yes. Rotisserie chicken works very well and makes this recipe even faster.

Can I make them less spicy?

Yes. Use a mild buffalo sauce or reduce the amount and add more cheese.

What cheese works best?

Cheddar and mozzarella give a good mix of flavor and melt. Monterey Jack also works well.

How many potato skins does this recipe make?

Two large potatoes make four potato skins, which is enough for two people as a meal or four as a snack. Double or triple the recipe for parties.

Can I use sweet potatoes?

Yes. Sweet potato skins are softer, so leave a little more flesh in the shells and handle them gently.

What other toppings can I add?

Crumbled blue cheese, crispy bacon, chopped celery or pickled jalapeños all go well with the buffalo chicken filling.

Which Potatoes Are Best for Potato Skins?

Russet potatoes are the best choice for air fryer potato skins. They have thick skins and a floury, dry flesh, so the shells stay sturdy and crisp. Yukon Gold potatoes also work, but their thinner skin makes the shells a little softer. Choose potatoes of a similar size so they cook evenly, and scrub them well because you will eat the skin.

How to Get Extra-Crispy Potato Skins

• Cook the potatoes completely before scooping. Undercooked potatoes are hard to hollow out and the shells stay soft.
• Leave about 1/4 inch (5 mm) of potato in each shell. Too thin and they break, too thick and they will not crisp.
• Spray or brush the inside and outside with oil and air fry the empty shells for a few minutes before filling them.
• Add the filling and cheese only for the final minutes so the shells stay crunchy.

Do not throw away the scooped-out potato. Use it for mashed potatoes, potato soup or the base of crispy potato cakes.

Adjusting the Heat

Buffalo sauce varies a lot in spiciness. For a milder version, mix the buffalo sauce with a tablespoon of melted butter or a little cream cheese. For more heat, add a few drops of hot sauce or a pinch of cayenne to the chicken. The cool ranch yogurt dip balances the spice, so serve it generously on the side.

Making Potato Skins for a Crowd

Bake and scoop the potatoes a day ahead and keep the shells covered in the fridge. Mix the buffalo chicken filling and store it separately. Before your guests arrive, crisp the shells in the air fryer, fill them and add the cheese. Cook in batches and keep finished skins warm in a low oven at 200°F (95°C) while you finish the rest.

More Air Fryer Recipes

Try our Air Fryer Bang Bang Shrimp – Crispy & Creamy for another bold and easy air fryer appetizer. For a steak version, try our Air Fryer Loaded Philly Cheesesteak Potato Skins with caramelized onions, peppers and melted provolone.