Buffalo Potato Skins

We have been blessed with one child who really likes spicy food and another who basically cries if it’s too spicy. The funniest part is that Wesley, my two year old, is the one who doesn’t mind spicy food! Silas definitely takes after me, I’m mild all the way. Of course Paul puts Sriracha on basically everything, so you can assume who Wesley takes after!

I have to say though, when I was pregnant with Silas, I couldn’t get enough hot wings! It probably contributed to the ridiculous weight gain with him. Go figure, he was not even 7 lbs when he was born! For some reason, the spiciness just didn’t bother me when I was pregnant – I really loved the flavor, and I still do. I just don’t like burning my taste buds, that’s all. 😀

Recipe note: This was originally done with a specific buffalo ranch dip that has been discontinued. This recipe still works just as well using your favorite buffalo ranch dressing or chipotle ranch dressing drizzled on top instead!

Buffalo Potato Skins

Buffalo Potato Skins topped with cheddar and bacon and drizzled with buffalo ranch dressing. Such an amazing party appetizer!

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Course: Appetizer

Cuisine: American

Keyword: recipe for buffalo potato skins

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 6 servings

Calories: 446kcal

Author: Kelly Miller

Ingredients

• ▢ 3 baking potatoes
• ▢ 2 teaspoons salt
• ▢ 2 tablespoons melted butter
• ▢ 1/4 cup grated parmesan cheese
• ▢ 1 cup shredded Monterey jack cheese
• ▢ 1/2 cup real bacon pieces
• ▢ 3 green onions sliced
• ▢ 1 cup buffalo ranch dressing

Instructions

• Wash the potatoes and prick each a few times with a fork.
• Bake at 425 for 45-50 minutes or until potatoes are tender.
• Remove from oven.
• When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise.
• You will have 12 potato skins.
• Gently scoop out most of the potato, leaving a thin layer still on the skins. (Save the cooked potato for another use)
• Brush the outsides and insides of the potatoes skins with the melted butter.
• Sprinkle salt over the insides along with grated parmesan cheese.
• Return to the oven and bake for another 5 minutes.
• Top each skin with shredded cheese and bacon bits.
• Bake them again about 2-3 minutes or until cheese is completely melted.
• Allow to cool slightly before serving. Drizzle buffalo ranch dressing over the potato skins or place dressing in a dish for dipping. Serve garnished with green onion slices.

Nutrition

Calories: 446kcal | Carbohydrates: 23g | Protein: 12g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1579mg | Potassium: 555mg | Fiber: 2g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 9mg | Calcium: 220mg | Iron: 2mg

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