Air Fried Skinny Buffalo Chicken Potato Skins Recipe
These Air Fried Skinny Buffalo Chicken Potato Skins are a deliciously guilt-free appetizer or snack option that combine crispy russet potato skins with a spicy, creamy buffalo chicken filling. Using an air fryer ensures the skins are perfectly crisp without added oil, and the filling features lean chicken breast, reduced-fat cream cheese, and fat-free cheeses to keep the calories and fat content low while maintaining rich flavor. Topped with fresh scallions and served with your favorite dressing, this recipe makes for a crowd-pleasing dish perfect for game day or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Potatoes
- 8 small russet potatoes (macros calculated for skins only)
Filling
- 2 cups cooked chicken breast (shredded)
- 1/2 cup reduced fat cream cheese
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup hot sauce (Frank’s Red Hot used)
- 1/2 cup fat free mozzarella cheese (Kraft used)
- 1/2 cup fat free cheddar cheese (Kraft used)
- 1 tsp garlic powder
- 1 tbsp dehydrated minced onion
- 1/2 tsp dried ground mustard
Garnish
- 2 scallions, sliced
- Ranch or blue cheese dressing for dipping (optional)
Instructions
- Wash the potatoes: Rinse the russet potatoes thoroughly under cold water, scrubbing the skins clean. Leave the skins intact as they will be the base of the dish.
- Air fry the potatoes: Place the whole potatoes into the air fryer basket. Set the air fryer to 400°F and cook for 30 minutes, then flip the potatoes over and continue air frying for another 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the potato skins: Remove the potatoes from the air fryer and let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out most of the potato flesh, leaving a thin layer attached to the skin to maintain structure. Save the scooped-out potato for another use like mashed potatoes or pancakes.
- Make the buffalo chicken filling: In a large bowl, combine the shredded cooked chicken breast, reduced fat cream cheese, non-fat Greek yogurt, hot sauce, garlic powder, dehydrated minced onion, fat free mozzarella, fat free cheddar, and ground mustard. Mix thoroughly until well combined and creamy.
- Fill the potato skins: Spoon the buffalo chicken mixture evenly into each potato skin, packing the filling firmly.
- Air fry the filled skins: Place the filled potato skins back into the air fryer basket. Air fry at 400°F for 5 minutes to heat through and slightly melt the cheese.
- Garnish and serve: Remove the potato skins from the air fryer and sprinkle with sliced scallions. Serve immediately, accompanied by ranch or blue cheese dressing for dipping if desired.
Notes
- Use a fork to test potato tenderness by piercing through skin and flesh.
- Adjust hot sauce quantity to your preferred spice level.
- Saving the scooped-out potato flesh for other recipes prevents waste and adds versatility.
- This recipe is easily doubled for larger groups.
- For crispier skins, you can spray them lightly with cooking spray before the initial air frying.
