Buffalo Shrimp and Blue Cheese Potato Skins.

Potato skins stuffed with spicy buffalo shrimp, blue cheese and diced celery, served with blue cheese dressing. This is the perfect appetizer for watching the Big Game … and cheering on your favorite team!

Buffalo Shrimp and Blue Cheese Potato Skins with celery and blue cheese dressing.

Ingredients

For these shrimp potato skins, you’ll need:

  • Russet potatoes
  • Salted potatoes
  • Buffalo sauce – use mild, medium or hot, depending on your preference
  • Blue cheese – we like this California blue, Point Reyes
  • Large cooked frozen shrimp. As a time-saver, I used cooked shrimp. Rarely do I use cooked shrimp, because the texture and flavor is normally better with raw shrimp, but for the sake of time and simplicity, I used cooked. So, feel free to use raw shrimp, if you prefer, you’ll just need to cook the potato skins a bit longer to make sure the shrimp are cooked through. Alternatively, you can saute the raw shrimp until almost cooked throug, then add them to the potato skins.
  • Celery and carrot sticks (for serving)

Step by Step Instructions

These potato skins are easy to make, but you need to commit to a few steps and allow time for baking the potatoes, hollowing out the center and then stuffing them. Not difficult, just require a couple extra minutes, but it’s well worth it.

  1. Preheat oven to 400 degrees F. Place the potatoes directly on rack and bake until fork tender, about 40-50 minutes. These potatoes were small, so ours were ready in 30 minutes. Remove from oven.
  2. Prepare a baking sheet with tinfoil. Carefully (potatoes are hot!) cut potatoes in half lengthwise and scoop out flesh, leaving a thin flesh layer within each skin. Place potato skins on the baking sheet. (Set potato flesh aside for another use – you won’t need it in this recipe.)
  3. Place butter and buffalo sauce in a small microwave safe bowl and microwave 15-30 seconds until butter is melted. Stir mixture together until well combined.
  4. Brush buffalo sauce mixture onto each potato skin and place the skins back onto baking sheet. Place back in oven for 5 minutes. Toss shrimp with remaining buffalo mixture and set aside.
  5. Remove potato skins from the oven. Top each skin with 2 buffalo shrimp and blue cheese crumbles. Place back into oven for 2-3 minutes until shrimp are warmed through and blue cheese begins to melt. Remove from oven and top with diced celery and freshly ground pepper.
  6. Serve potato skins with buffalo sauce, blue cheese dressing and celery and/or carrot sticks.

Buffalo Shrimp and Blue Cheese Potato Skins via JennySheaRawn.com

Recipe FAQ

How many people does this recipe serve?

This appetizer serves 4 hearty eaters (with 2 potato skins per person), or you could easily serve 8 people (1 skin per person) if you’re having other appetizers.

Can you make this recipe ahead of time?

I wouldn’t recommend it, as you want the potato to stay nice and crisp.

Can you substitute chicken for the shrimp?

Absolutely! If you’re not a fan of shrimp, sub in some cooked and shredded baked or grilled chicken.

Buffalo Shrimp and Blue Cheese Potato Skins on a baking sheet with celery and blue cheese dressing.

More Shrimp Recipes

If you are a shrimp lover and are looking for more tasty shrimp recipes, don’t miss these!

Shrimp Scampi with Spinach

Grilled Asian Shrimp Sliders

Shrimp Macaroni and Cheese

Buffalo Shrimp and Blue Cheese Potato Skins

Potato skins stuffed with spicy buffalo shrimp, blue cheese and diced celery, served with blue cheese dressing.
Total Time 55 mins
Course Appetizer
Cuisine American
Servings 4
Calories 274 kcal

Ingredients
  

  • 4 medium Russet potatoes scrubbed and poked with a fork
  • 1 tablespoon salted butter
  • 1 tablespoon buffalo sauce (plus more for serving) mild, medium or hot
  • 3 ounces blue cheese crumbled
  • 8 extra large cooked frozen shrimp thawed, shell removed, patted dry (31-40 shrimp per pound)
  • 2 stalks celery roughly chopped or diced
  • Freshly ground black pepper

For serving

  • Additional buffalo sauce
  • Blue cheese dressing
  • Celery and carrot sticks

Instructions
 

  • Preheat oven to 400 degrees F. Place potatoes directly on rack and bake until fork tender, about 30-40 minutes. Our potatoes were small, so ours were ready in 30 minutes; time will vary depending on the size of your potatoes. Remove from oven.
  • Prepare a baking sheet with tinfoil. Carefully (potatoes are hot!) cut potatoes in half lengthwise and scoop out flesh, leaving a thin flesh layer within each skin. Place potato skins on baking sheet. Set potato flesh aside for another use - you won't need it in this recipe. 
  • Place butter and buffalo sauce in a small microwave safe bowl and microwave 15-30 seconds until butter is melted. Stir mixture together.
  • Brush buffalo sauce onto each potato skin and place the skins back onto baking sheet. Place back in oven for 5 minutes. Toss shrimp with remaining buffalo mixture and set aside. 
  • Remove potato skins from oven. Top each skin with 2 buffalo shrimp and blue cheese crumbles. Place back into oven for 2-3 minutes until shrimp are warm and cheese begins to melt. Remove from oven and top with diced celery and freshly ground pepper. 
  • Serve potato skins with buffalo sauce, blue cheese dressing and celery and/or carrot sticks. 

Nutrition

Calories: 274kcalCarbohydrates: 40gProtein: 10gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 437mgPotassium: 1005mgFiber: 3gSugar: 2gVitamin A: 347IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword Shrimp Potato Skins
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Buffalo Shrimp and Blue Cheese Potato Skins on a baking sheet with celery and blue cheese dressing