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Buffalo Chicken Potato Bites

Bite size loaded potato skins, stuffed with a creamy and spicy buffalo chicken filling.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: American
Servings: 1 dozen +


  • 1 lb Yukon Gold potatoes
  • 2-3 tsp olive oil
  • 1 C chicken breast cooked and shredded
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp celery diced
  • 3 oz PHILADELPHIA Cream Cheese softened
  • 1/4 C Franks RedHot Buffalo Wing sauce
  • 1/4 C blue cheese crumbles
  • 1/2 C Monterey Jack cheese shredded
  • Green onions chopped


  • Preheat oven to 400°F. Lightly grease a baking sheet with olive oil.
  • In a large bowl, toss potatoes with olive oil, coating well. Transfer to prepared baking sheet. Bake for 40 minutes or until fork tender.
  • Remove potatoes from baking sheet, allowing them to rest until cool enough to handle.
  • Increase oven temperature to 425°F.
  • Meanwhile, in a medium bowl, combine shredded chicken with salt, pepper, celery and cream cheese. Stir with a wooden spoon or combine with your hands. Mix in buffalo sauce, coating mixture completely. Finally stir in blue cheese crumbles. Set aside.
  • With a sharp knife, carefully slice off the top of each potato. Hollow out potatoes with a melon baller or small spoon, being careful to not rip through the potatoes edge. Fill with buffalo chicken mixture and sprinkle with Monterey Jack cheese.
  • Bake for an additional 10 minutes or until potatoes are heated through and cheese is fully melted. Garnish with a sprinkle of ground black pepper and chopped green onions.
  • Serve immediately.


An original recipe from Baked by Rachel