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Buffalo Chicken Baked Potatoes

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!
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Course: Main Course, Side Dish
Cuisine: American
Keyword: baked potatoes, buffalo, buffalo sauce
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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 354kcal

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

Serving: 1g | Calories: 354kcal | Carbohydrates: 39g | Protein: 15g | Fat: 16g | Sodium: 668mg | Fiber: 3g
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