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Crispy Slow Cooker Buffalo Chicken Dip Stuffed Potato Skins

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A perfect game day appetizer combining slow-cooked buffalo chicken dip with crispy potato skins for a spicy, creamy, and crunchy bite.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 10.5 oz / 300g)
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce (4 fl oz / 120 ml)
  • 1/4 cup ranch dressing (2 fl oz / 60 ml)
  • 1 cup shredded sharp cheddar cheese (4 oz / 115 g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 4 large russet potatoes
  • 2 tbsp olive oil (1 fl oz / 30 ml)
  • 1 cup shredded mozzarella or additional cheddar cheese (4 oz / 115 g)
  • 2 tbsp chopped green onions
  • Optional: 1/4 cup blue cheese crumbles (1 oz / 28 g)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub russet potatoes clean, pat dry, prick with a fork, and bake directly on oven rack or baking sheet for 45-60 minutes until tender.
  2. While potatoes bake, combine shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, onion powder, salt, and pepper in slow cooker. Stir well.
  3. Cook dip on low for 2-3 hours, stirring once or twice. About 30 minutes before serving, stir in shredded cheddar cheese until melted.
  4. When potatoes are cool enough to handle, slice each in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to skin.
  5. Brush potato skins inside and out with olive oil. Place skin-side down on baking sheet and bake at 425°F (220°C) for 10-15 minutes until edges are golden and crispy.
  6. Spoon hot buffalo chicken dip into each crispy potato skin. Top with shredded mozzarella or cheddar cheese and optional blue cheese crumbles.
  7. Return stuffed skins to oven and bake for 8-10 minutes until cheese is bubbly and golden brown.
  8. Remove from oven, garnish with chopped green onions, and serve immediately while hot and crispy.

Notes

If dip is too thick before stuffing, stir in a splash of milk or chicken broth to loosen without watering down flavor. Do not skip final oven crisp for best texture. Use softened cream cheese to avoid lumps. Leave about 1/4 inch potato flesh on skins to prevent collapse and ensure crispiness. Can substitute sweet potatoes for russets for a sweeter twist. For dairy-free, use vegan cream cheese and cheese alternatives. For stovetop method, gently warm dip ingredients over low heat, stirring frequently.

Nutrition

Keywords: buffalo chicken dip, potato skins, slow cooker, game day recipe, appetizer, crispy, cheesy, spicy

Find it online: https://zestynora.com/crispy-slow-cooker-buffalo-chicken-dip-stuffed-potato-skins-recipe-easy-and-perfect-for-game-day/