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250ml New York Buffalo Wings Infused Olive Oil Blend – flavorful buffalo infusion
Garden Infuzions

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 skins
Course: Appetizers, Side Dishes, Snacks
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 medium russet potatoes
  • 2 tablespoons New York Buffalo Wings Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 slices bacon
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 scallions thinly sliced
  • 1/2 cup sour cream
  • 1 tablespoon hot sauce
  • 1 tablespoon unsalted butter melted
  • 1/4 teaspoon garlic powder

Equipment

  • 1 baking sheet For baking the potatoes and crisping the skins
  • 1 Parchment paper Helps keep the pan tidy
  • 1 Skillet For cooking the bacon
  • 2 Mixing bowl One for sauce, one for seasoning
  • 1 Pastry brush For the olive oil and buffalo oil mixture
  • 1 Knife For halving the potatoes and slicing scallions
  • 1 Spoon For scooping the potato centers

Method
 

Instructions
  1. 1. Heat the oven to 400°F and line a baking sheet with parchment paper.
  2. 2. Scrub the potatoes, dry them well, and prick each one several times with a fork.
  3. 3. Bake the potatoes for 45 to 50 minutes, until the skins feel crisp and the centers are tender.
  4. 4. While the potatoes bake, cook the bacon in a skillet until crisp, then drain and crumble it.
  5. 5. Mix the sour cream with the hot sauce and set it aside for serving.
  6. 6. Let the potatoes cool just enough to handle, then cut each one in half lengthwise.
  7. 7. Scoop out most of the potato flesh, leaving a thin layer inside each shell.
  8. 8. Brush the cut sides and outer skins with the olive oil, then season with kosher salt, black pepper, and garlic powder.
  9. 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. 10. In a small bowl, stir together the New York Buffalo Wings Infused Olive Oil Blend and melted butter.
  11. 11. Brush the warm shells with the buffalo oil mixture, then fill them with cheddar, mozzarella, and crumbled bacon.
  12. 12. Return the skins to the oven for 5 to 7 minutes, until the cheese melts and bubbles.
  13. 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.

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