Ingredients
Scale
- 4 medium Russet potatoes, scrubbed and dried
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce (Frank’s RedHot is a classic choice)
- 4 oz cream cheese, softened
- 1/4 cup ranch or blue cheese dressing
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 2 green onions, sliced (for garnish)
- Extra ranch dressing and buffalo sauce for drizzling
Instructions
- Step 1: Preparation. Start by thoroughly washing and drying your Russet potatoes. Use a fork to pierce each potato 5 to 6 times to allow steam to escape during the cooking process. Rub the outside of each potato with olive oil and sprinkle generously with sea salt. This step is crucial for achieving that salty, crispy skin everyone loves. While the air fryer preheats to 400°F (200°C), gather your shredded chicken and sauce ingredients.
- Step 2: Cooking. Place the prepared potatoes in the air fryer basket in a single layer. Air fry at 400°F for 35 to 45 minutes, turning them halfway through, until a fork easily slides into the center. While the potatoes cook, mix the shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, and half of the cheddar cheese in a medium bowl until well combined. Once the potatoes are done, remove them carefully and slice them down the center. Fluff the insides with a fork, then stuff each potato with a generous amount of the buffalo chicken mixture. Top with the remaining cheddar cheese and return them to the air fryer for 3 to 5 minutes at 375°F until the cheese is bubbly and melted.
- Step 3: Plating. Transfer the hot stuffed potatoes to a serving platter. Drizzle a little extra buffalo sauce and ranch dressing over the top for a professional look. Sprinkle the sliced green onions over the potatoes to add a fresh, sharp crunch. Serve immediately while the cheese is gooey and the skins are at their crispest.
- Cook Time: 55 minutes