Air Fried Skinny Buffalo Chicken Potato Skins

Potato skins, but make them buffalo chicken style! These skinny buffalo chicken potato skins are packed with flavor, but light on calories. Perfect for game day or for a fun lunch or dinner when paired with vegetables as a side dish. Potato skins are stuffed with a creamy mixture of shredded chicken, hot sauce and cheese, and air fried to perfection. These buffalo chicken potato skins do not taste lightened-up, and are a crowd pleaser.

Course appetizer, main course

Cuisine American

Keyword buffalo chicken, potato skins

Prep Time 15

Cook Time 1

Servings

Calories 157kcal

Author Steph

Equipment

air fryer

Ingredients

8 small russet potatoes (macros calculated for skins only)
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 used: Frank's Red Hot
1/2 cup fat free mozzarella used: Kraft
1/2 cup fat free cheddar used: Kraft
1 tsp garlic powder
1 tbsp dehydrated minced onion
1/2 tsp dried ground mustard
2 scallions

Instructions

Wash the potatoes, leave the skins on.
Place the whole potatoes into the basket of the air fryer.
Air fry at 400F for 30 minutes, flip, and air fry for another 15-20 minutes or until the potatoes are tender.
Cut the potatoes in half lengthwise, and scoop most of the potato out of the skins, leaving some of the flesh.
(Use the scooped out potatoes for another recipe, like mashed potatoes or potato pancakes).
In a large bowl, combine the cooked chicken breast, cream cheese, yogurt, hot sauce, garlic powder, dehydrated onion, cheeses, and ground mustard.
Fill each potato skin with the chicken mixture.
Air fry for another 5 minutes at 400F.
Garnish with scallions, serve with ranch or blue cheese dressing for dipping.

Nutrition