Gluten Free Buffalo Chicken Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Buffalo Chicken Potato Skins

Crispy, saucy, and loaded with bold flavor, these buffalo chicken potato skins are the kind of crowd-pleasing appetizer that disappears fast — and they serve four generously. The shells get double-baked until genuinely crisp, so you're not left with a soggy base trying to hold up all that saucy chicken and melted cheddar. Hot sauce can be a sneaky source of gluten, but this recipe specifically calls for a certified gluten-free option like Frank's RedHot, so you're covered without having to second-guess the label. The chicken is poached and shredded right at home, then tossed in a buttery buffalo sauce made from scratch — no mystery marinades or pre-seasoned shortcuts that could introduce hidden ingredients. Melted cheddar goes on top for the last five minutes, bubbling up at the edges just the way it should, and a scatter of fresh green onion tops adds a little brightness to cut through the richness. A dollop of sour cream on the side rounds everything out if you want to cool down the heat. Whether you're feeding a game-day crowd or just treating yourself to something seriously satisfying, this one delivers every time.

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Ingredients

4 servings

For the potato skins

4 medium russet potatoes (about 8 oz each), scrubbed
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2 tbsp olive oil, divided
½ tsp salt
¼ tsp black pepper

For the buffalo chicken

1 lb boneless, skinless chicken breasts
½ cup gluten free hot sauce (such as frank's redhot)
2 tbsp unsalted butter
½ tsp garlic powder

For the filling

1 cup shredded cheddar cheese

For serving

2 green onions (green tops only), thinly sliced
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, rub with 1 tbsp of the olive oil, and place directly on the oven rack. Bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
2
While the potatoes bake, place the chicken breasts in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a large bowl and shred with two forks.

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