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Wingin’ It: Loaded potato skins to take on the New York Jets

Let’s heat up the kitchen with lots of baking as the weather turns cooler

Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a new Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the New York Jets!

Potato skins

What do potato skins have to do with NYC or the Jets? Hell, I don’t know. This is gotta be what, the 100th time we’ve done this city. So it’s become less “inspired by the opponent” and more “what sounds good?” So as the weather turns cooler I thought it might be nice to crank up the oven and shove a bunch of food in other food to make it resemble a small garbage dumpster.

Buffalo chicken filled potato skins

Serves: 5-8
Active Time: 1 - 112 hrs
Total Time: 2 - 212 hrs


8 Tbsp unsalted butter, divided (3 and 5)
11 Tbsp hot sauce divided (3 Tbsp and 12 cup)
Garlic Powder
5 large baking potatoes
12 large onion, finely chopped
14 tsp rosemary
12 tsp sage
1 lb cooked chicken, diced
Toppings (cheese, bacon, tomatoes, whatever you like)


You will need: Cookie sheet, cooking spray or similar, gloves, aluminum foil

  1. Make the first sauce: Stir and combine 3 Tbsp of butter and 3 Tbsp of hot sauce in medium sauce pan on LOW. Remove from heat and allow to cool to room temperature
  2. Make baked potatoes: Preheat oven to 350ºF
  3. Prepare potatoes by washing and poking holes all over them with a fork
  4. Roll potatoes in the first wing sauce, sprinkle with salt and garlic powder to taste and cover each potato in aluminum foil*
  5. Set aside remaining sauce in a small container. The sauce pan can be rinsed and used again for the second sauce in just a few minutes
  6. Place potatoes on foil lined cookie sheet and bake in oven for at least one hour**
  7. Prepare Buffalo Chicken while the potatoes are baking: Saute onions in remaining butter (5 Tbsp) on MED/HIGH until onions turn translucent
  8. Add remaining 12 cup of hot sauce and turn heat to LOW
  9. Stir in rosemary and sage for 1 minute
  10. Add chicken to hot sauce and stir for periodically for 5 minutes. Remove from heat and set aside
  11. Wait for potatoes
  12. Keep waiting for potatoes
  13. Check potatoes carefully using a fork** for desired level of doneness
  14. Set potatoes aside to cool
  15. Preheat oven to 475ºF
  16. Cut each potato in half. Hollow each half out, leaving 14” of potato to retain shape***
  17. Place skin side up on a foil-lined, greased cookie sheet
  18. Brush reserved wing sauce from step 5 on each skin
  19. Bake for 28 minutes, flipping every 7 minutes. This time can be adjusted for desired level of crispiness and could be extended if you chose to work with slightly underdone potatoes
  20. Once they’re crispy enough for you, fill with the chicken/onion/sauce mixture and top with desired ingredients
  21. Return to oven for 5-10 minutes

Wingin’ It Tips

  • *Since this likely does mean working with hot sauce by hand, gloves are advised.
  • **If you’re using larger potatoes they probably will not be completely done at the hour mark and could require up to 90 minutes. Moving forward with potatoes that are slightly underdone will make it easier for the skins to retain their shape once hollowed out, but will require longer cooking times in the second phase.
  • ***You can use these for mashed potatoes pretty easily

BONUS thing! Mashed potatoes

Potato skins

I know this isn’t a picture of mashed potatoes but I didn’t think that was very photogenic. With whatever you scoop out, I recommend adding milk (about 12 cup) and a few tablespoons of butter. Salt, pepper, Parmesan/Romano blend all work well too. If you wait for the baked potatoes to be fully done, there’s not much to this. Heat, and stir until the consistency is the way you like it.

If you’re like me and deliberately undercooked your potatoes to get better structure for baking here’s your tip: Mash the **** out of the chunks before you start cooking them. If you don’t, or don’t have a masher you’ll want to add a LOT of water to the above and basically boil them like crazy. And they’ll still take awhile. Either method will give a similar result but if you don’t want to spend a ton of time in the kitchen, mash away.