Need a quick game day appetizer? This Air Fryer Potato Skins (with Buffalo Chicken) recipe is not only an easy dish to whip up but it’s so dang good! You seriously can’t go wrong with this recipe and I guarantee you it will be a hit with all of your guests. 

Air Fryer Potato Skins

I don’t know about you but when I host a party, I always try and get creative with the dishes I’m serving. That can get extremely overwhelming and cause me not to host parties. 

I’ve been trying to stick to the basics but jazz them up a bit. 

This appetizer is PERFECT for any party! I’ve served these potato skins at our game day parties, random Sunday bbqs and kids birthday parties. Our guests always love these potato skins. 

Personally, I’ve never been a huge fan of potato skins. I just find them to be a little blah and boring. However, my husband LOVES potato skins, so adding the buffalo chicken was a nice way to add a unique twist to them. 

Not only I have I found a new appreciation for potato skins but my husband loves that this is a go-to dish lately. 

Can You Make These In The Oven?

Yes, you definitely can but I’ve only used my Air Fryer, so you’ll want to play around with the temp and time. 

Can I Freeze Them?

These potato skins actually freeze up very nice. I suggest to flash freeze them first, then put into a zip-lock baggie. 

Any Ideas On Using The Potato?

I really don’t get too creative with all the potato I scoop out. I will typically place it in a Tupperware container and make mashed potatoes the following evening. 

How Far In Advance Can I Make Them?

I really don’t like to make them more than a day or two in advance. I prefer the skins to be as fresh as possible. I normally cook the potato skins the day of the party. However, I do prep my items in advance and will make the buffalo chicken the night before. 

 

Here’s what you’ll need to make this recipe:

Buffalo Chicken

• Boneless chicken breasts
• Olive oil
• Sea salt
• Yellow onion
• Garlic
• Chicken broth
• Hot sauce

Potato Skins

• Baking potatoes
• Olive oil 
• Sea salt
• Cheddar cheese 
• Bacon
• Green onions
• Foil

Buffalo Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Natural Release: 10 minutes

Total Time: 40 minutes

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Ingredients

• 2 large boneless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• 1 small yellow onion, chopped
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1/4 cup hot sauce

Instructions

Step 1: Turn on sauté function on your Instant Pot. 

Steps 2-5: Add and heat the olive oil. Add the onion, salt and garlic. Stirring often, cook 2-3 minutes, or until translucent.

Step 6: Add your chicken and cook 2-3 minutes or until brown on both sides.

Steps 7-9: Add chicken broth and hot sauce and stir.

Step 10: Lock the lid on your Instant Pot and set to high pressure and cook for 15 minutes. Release pressure naturally for 10 minutes and release remaining pressure.

Step 11: Shred chicken with a fork. Drain sauce and set aside.

Air Fryer Potato Skins

Yield: 8

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

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Ingredients

• 3-4 medium baking potatoes
• Olive oil
• 1 tablespoon sea salt
• 1 cup shredded cheddar cheese
• 1/4 cup cooked bacon
• Green onions
• Foil

Instructions

Step 1: Preheat Air Fryer to 400.

Steps 2-4:  Pierce each potato 5-6 times with a fork or sharp knife. Rub or spray with oil and sprinkle with the salt. 

Step 5: Place potatoes in the Air Fryer basket, making sure they are not crowding each other. We had large potatoes, so we could only fit two potatoes at a time. 

Step 6: Cook potatoes for 20 minutes, turn and cook 20 minutes. Using tongs, lift out your potato.    

Steps 7-8: Slice potato in half and scoop out potato. 

Steps 9-10: Add chicken and cheese.

Steps 11-12: Air Fry for 2 minutes, or until skins are crispy and the cheese is melted. Garnish with additional toppings if desired. Drizzle hot sauce or ranch dressing.