If you’re looking for a hearty, flavorful meal that’s easy to prepare and packed with bold flavors, these Buffalo Chicken Baked Potatoes are just what you need! Combining crispy-skinned Russet potatoes with spicy buffalo chicken, creamy ranch, tangy blue cheese crumbles, and fresh green onions, this dish is perfect for game day, weeknight dinners, or whenever you crave something satisfying and delicious.
Why You’ll Love This Recipe
- Quick & Easy: With just a few simple ingredients, you can have a restaurant-worthy meal in no time.
- Budget-Friendly: Uses affordable pantry staples like potatoes, chicken, and buffalo sauce.
- Customizable: Easily adjust the spice level or swap out ingredients to suit your preferences.
- Great for Meal Prep: Make a batch and enjoy leftovers throughout the week!
Ingredients for Buffalo Chicken Baked Potatoes
Russet Potatoes – You’ll want to use medium sized potatoes for this recipe. I went with Russet potatoes as I find that the potato skin gets nice and crispy when baked.
Cooked Shredded Chicken – you can purchase a rotisserie chicken, remove and shred the meat or try this easy to make Slow Cooker Shredded Chicken recipe using chicken breasts and even chicken thighs. Whip up a big batch and use it for several meals.
Butter – use salt butter for this recipe.
Buffalo Sauce – go with your favorite store bought tangy buffalo sauce or a homemade recipe.
Green Onion – use thinly sliced green onions to top your buffalo stuffed potato.
Blue Cheese Crumbles – use blue cheese crumbles to top your buffalo potato. Don’t like blue cheese? See the recipe swaps below.
Ranch Dressing – a little ranch on top of each potato brings together whole buffalo flavor theme you find in other buffalo flavored foods.
Salt and Black Pepper – add to your personal taste if desired.
How to Make Buffalo Chicken Baked Potatoes
Bake the Potatoes: Preheat your oven to 450°F (230°C). Clean the Russet potatoes. Using a fork, poke holes all over your washed potatoes. Place the potatoes on baking sheet with a rack over the top of it. Use a basting brush to coat the potatoes with melted butter. Sprinkle each potato with a bit of salt and pepper. Bake for 55 minutes or until fork tender.
Prepare the Buffalo Chicken: While the potatoes are baking, mix the shredded chicken with melted butter and buffalo sauce in a bowl. Adjust the spice level by adding extra buffalo sauce as desired.
Assemble: Once the potatoes are done, slice them open and fluff the insides with a fork. Baste the inside with a bit of the leftover melted butter. Sprinkle the insides of the potatoes with a bit of salt and pepper. Place about ¼ cup of the chicken mixture into each potato.
Drizzle with a bit of extra buffalo sauce, if desired, then drizzle with ranch dressing.
Garnish & Serve: Top each potato with about 1 tablespoon blue cheese crumbles and finish it off with about 1 tablespoon chopped green onions. Serve immediately and enjoy!
Ingredient Swaps & Variations
- Swap the Blue Cheese: Not a fan of blue cheese? Use shredded cheddar cheese or mozzarella cheese instead.
- Make It Lighter: Use Greek yogurt instead of ranch dressing for a tangy, healthier alternative.
- Go Low-Carb: Instead of potatoes, serve the buffalo chicken mixture over roasted cauliflower or inside lettuce wraps.
- Add More Protein: Mix in crispy bacon bits or top with an extra drizzle of Greek yogurt ranch for added richness.
- Make It Sweet: Swap out the Russet potatoes for Sweet Potatoes. The flavor of the sweet potatoes goes perfectly with the delicious flavors in the buffalo sauce.
Tips for the Best Baked Potatoes
- Crispier Skin: Rub the potatoes with olive oil and sprinkle with salt before baking.
- Faster Cooking: If you’re short on time, microwave the potatoes for about 10-12 minutes, then finish them in the oven for 15-20 minutes for crispy skin.
- Perfectly Shredded Chicken: Use a hand mixer to shred warm cooked chicken quickly and evenly. You can also swap out the rotisserie chicken for drained, canned chicken.
How to Store & Reheat Leftovers
- Storage: Keep any leftover buffalo chicken mixture in an airtight container in the fridge for up to 4 days. Store baked potatoes separately.
- Reheating: Warm the potatoes in the oven at 350°F for 10-15 minutes or microwave them for about 2 minutes. Reheat the buffalo chicken in a pan over low heat or in the microwave.
- Freezing: This is a potato recipe where it tastes best if you freeze part of the recipe. Personally, while you can bake and freeze potatoes I find that the texture changes. My family prefers freshly baked potatoes over those that have been frozen. The buffalo chicken mixture can easily be frozen for up to 3 months. Just thaw in the fridge before reheating. Add additional buffalo sauce or hot sauce if desired when heating.
Buffalo Chicken Baked Potatoes are a fantastic way to spice up your dinner routine with minimal effort. Whether you’re making them for a cozy night in or serving them to a crowd, they’re sure to be a hit. Give this recipe a try, and let me know what fun variations you come up with!
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Buffalo Chicken Baked Potatoes
Equipment
- baking sheet
- Baking Rack
- Mixing bowl
- Mixing spoon
Ingredients
- 4 medium Russet Potatoes washed
- 1 cup shredded chicken
- 4 tablespoons butter melted
- 4 tablespoons Buffalo Sauce
- 4 tablespoons Green Onions thinly sliced
- 4 tablespoons Blue Cheese Crumbles
- Salt and Pepper to taste
Instructions
Bake the Potatoes:
- Preheat your oven to 450°F (230°C). Clean the Russet potatoes. Using a fork, poke holes all over your washed potatoes. Place the potatoes on baking sheet with a rack over the top of it. Use a basting brush to coat the potatoes with melted butter. Sprinkle each potato with a bit of salt and pepper. Bake for 55 minutes or until fork tender.4 medium Russet Potatoes, 4 tablespoons butter, Salt and Pepper
Prepare the Buffalo Chicken:
- Mix the shredded chicken with melted butter and buffalo sauce in a bowl. Adjust the spice level by adding extra buffalo sauce as desired.1 cup shredded chicken, 4 tablespoons Buffalo Sauce
- Once the potatoes are done, slice them open and fluff the insides with a fork. Baste the inside with a bit of the leftover melted butter. Sprinkle the insides of the potatoes with a bit of salt and pepper. Place about ¼ cup of the chicken mixture into each potato.
- Drizzle with a bit of extra buffalo sauce, if desired, then drizzle with ranch dressing. Top each potato with about 1 tablespoon blue cheese crumbles and 1 tablespoon chopped green onions.4 tablespoons Green Onions, 4 tablespoons Blue Cheese Crumbles
Nutrition
Looking for other easy to make comfort food recipes? These chicken recipes are perfect for a main course for family dinners, busy weeknights or even as a game day snack.
Baked Hasselback Caprese Chicken
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