Crispy potato shells, melty cheddar, salty bacon, and fresh scallions come together in these loaded potato skins for a snack that feels straight out of a lively game day spread. The New York Buffalo Wings Infused Olive Oil Blend brings cayenne, garlic, and smoked paprika into the mix, giving the filling and finishing drizzle a bold buffalo-style kick that makes every bite pop. Easy enough for a casual weekend and fun enough for entertaining, this is the kind of dish people reach for fast.
Loaded Buffalo Potato Skins with Buffalo Wing Olive Oil Blend
Crispy potato skins are loaded with cheddar, scallions, smoky bacon, and a bold buffalo-style drizzle for a game day snack that brings big flavor with every bite.
Ingredients
Equipment
Method
Instructions
- 1. Heat the oven to 400°F and line a baking sheet with parchment paper.
- 2. Scrub the potatoes, dry them well, and prick each one several times with a fork.
- 3. Bake the potatoes for 45 to 50 minutes, until the skins feel crisp and the centers are tender.
- 4. While the potatoes bake, cook the bacon in a skillet until crisp, then drain and crumble it.
- 5. Mix the sour cream with the hot sauce and set it aside for serving.
- 6. Let the potatoes cool just enough to handle, then cut each one in half lengthwise.
- 7. Scoop out most of the potato flesh, leaving a thin layer inside each shell.
- 8. Brush the cut sides and outer skins with the olive oil, then season with kosher salt, black pepper, and garlic powder.
- 9. Arrange the shells cut-side up on the baking sheet and bake for 10 minutes, then flip and bake for 5 more minutes so both sides crisp.
- 10. In a small bowl, stir together the New York Buffalo Wings Infused Olive Oil Blend and melted butter.
- 11. Brush the warm shells with the buffalo oil mixture, then fill them with cheddar, mozzarella, and crumbled bacon.
- 12. Return the skins to the oven for 5 to 7 minutes, until the cheese melts and bubbles.
- 13. Top with sliced scallions and serve hot with the spicy sour cream on the side.
Notes
The potato shells should stay sturdy enough to hold the filling, so leave a thin layer of potato inside each one. If the cheese browns too quickly, move the tray to a lower oven rack for the final melt. Serve right away for the best texture.
Tried this recipe?
Let us know how it was!Recipe Tips
- For extra-crispy skins, bake the potatoes until the centers are just tender and the shells have a firm edge.
- Brush both sides of the potato skins lightly with olive oil before the second bake for better color and crunch.
- Shred the cheese finely so it melts quickly over the hot filling.
Serving Suggestions
- Serve these potato skins with celery sticks, carrot sticks, and a cool ranch-style dip.
- They fit right in on a game day snack table, party spread, or casual family dinner side board.
- Offer extra sliced scallions and a small bowl of buffalo-style sauce for topping at the table.
Storage
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on a baking sheet in a hot oven until the skins crisp back up and the cheese is warmed through.
- Microwaving works in a pinch, but the oven keeps the texture much better.
Variations
- Swap the bacon for chopped roasted mushrooms for a meatless version.
- Add diced jalapeños for a hotter finish.
- Use Monterey Jack instead of cheddar for a softer, creamier melt.
