Buffalo Potato Skins

"This is from Woman's Day. We had these for dinner tonight and thought they were very good. Be sure to dip them in the dressing -- it makes the recipe in our opinion. Next time I would double the hot pepper sauce but then we really like spicy. The recipe easily halves for two."
photo by happynana photo by happynana
photo by happynana
Ready In:
1hr 25mins




  • Heat oven to 350 degrees. Have a rimmed baking sheet ready.
  • Pierce potatoes in 3 or 4 places with a fork. Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool.
  • When baked and removed, increase oven temperature to 450 degrees,.
  • When cool enough to handle, cut each potato into quarters.
  • With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell. Reserve pulp for another use (I made mashed potatoes).
  • Place skin side down on ungreased rimmed baking sheet.
  • Mix butter, hot sauce, salt, garlic and onion powder in a small bowl.
  • Brush evenly on potatoes.
  • Bake 15 minutes or until browned at edges and crisp.
  • Serve with dressing for dipping.

Questions & Replies

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  1. Mmmm...these take a little work, but are delicious! My favorite part of the potato is the skin so I was pleased with this healthy way to take care of my buffalo wing AND potato cravings. I highly recommend buying the good bleu cheese dressing or making your own to make this even more amazing.
  2. Fabulous! As is, it was so spicy but when I dipped it in the Ranch dressing, it lessened the heat which is great for me. Indeed, don't leave out the dip! Buffalo potato skins is a first for me and I'm glad I tried it. I used the excess potatoes to make potato croquettes. Thanks for sharing, happynana! Made for Aus/NZ recipe swap #32.
  3. Very good! I made a double batch and they were well received--gone in minutes! Next time, I might double the hot sauce for a spicier version, though my wife likes them as-is.
  4. Really enjoyed this!


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