Buffalo Chicken Baked Potatoes
Add Preferred SourceCombine two classic recipes and make these delicious Buffalo Chicken Baked Potatoes! Soft and buttery baked potatoes are created in the oven then stuffed with shredded chicken mixed with buffalo sauce and topped with creamy ranch dressing and blue cheese crumbles. Finish them off with a sprinkle of green onions and try not to drool.
Why you will love making Buffalo Chicken Potatoes
Here’s why this dish is bound to become a favorite in your kitchen:
- Effortless: These potatoes are straightforward to prepare, with simple ingredients like potatoes, chicken, and buffalo sauce.
- Versatile: Serve them up as a hearty dinner, a side dish, or a snack during a sports event.
- Customizable: Whether you like it extra spicy or mildly dressed, you can adjust the buffalo hot sauce and toppings to suit your taste.
- Crowd-pleaser: Guaranteed to impress your family and friends, these baked potatoes are perfect for any gathering.
- Comfort food: The classic combination of tender potato, rich buffalo chicken, and tangy blue cheese hits all the right notes.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Buffalo Chicken Baked Potatoes with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how to get these buffalo potatoes ready for the dinner table in a few simple steps:
Preheat Your Oven
Start by heating your oven to a hot 450°F (230°C). This high temperature is crucial for getting those potatoes nicely baked.
Prep the Potatoes
Take your washed russet potatoes and poke them all over with a fork. This helps steam escape and the potatoes cook evenly. Place them on a baking sheet, preferably on a rack, and brush them generously with melted butter. Season with a sprinkle of salt and pepper.
Bake
Pop the potatoes into your preheated oven and bake them for about 55 minutes. You’ll know they’re done when they’re tender and can be easily pierced with a fork.
Prepare the Chicken Mixture
While the potatoes are baking, stir the heated, shredded chicken with buffalo hot sauce in a small bowl.
Stuff the Potatoes
Once your potatoes are baked, let them cool slightly before handling. Split them open and baste the insides with a bit more melted butter. Season again with a little salt and pepper, then spoon about ¼ cup of the buffalo chicken salad into each potato.
Add Toppings and Serve
Drizzle over some extra buffalo sauce and ranch dressing to taste. Sprinkle blue cheese crumbles and chopped green onions for a bit of freshness. Now they’re ready to serve and enjoy!
Recipe Notes and Expert Tips
Here are a few tips and tricks to help you master this Buffalo Chicken Baked Potatoes recipe and maybe even add your own twist:
- Potatoes: Choose medium to large russet potatoes for their starchy texture and thick skin, which make them perfect for baking and stuffing. You can also use sweet potatoes for a different taste.
- Cooking the chicken: Using rotisserie chicken saves time and adds flavor, but you can also cook chicken breasts or thighs and shred them.
- Balancing the heat: Adjust the amount of buffalo hot sauce based on your preference for spice. Start with a little and add more as needed. You can mix a little ranch in if it’s too spicy.
- Extra creaminess: For a richer filling, mix a little cream cheese or sour cream into the chicken mixture before stuffing the potatoes.
- Cheese: If blue cheese isn’t your thing, try shredded cheddar or a sprinkle of feta.
- Crispy skins: For extra crispy potato skins, increase your oven temperature for the last 10 minutes of baking or give them a quick broil.
- Quick baked potatoes: If you are pressed for time, you can quickly bake potatoes in the microwave. All you have to do is poke holes all over them with a fork, place them on a plate, and cook them for about 8-10 minutes, turning them over after 4-5 minutes. Slide a fork or a knife into the potatoes to check they are soft all the way through.
How to Store Leftover Buffalo Chicken Baked Potatoes
Here’s how to keep your Buffalo Chicken Baked Potatoes tasting great for another meal:
- Cool: Allow the stuffed potatoes to cool completely to room temperature.
- Refrigeration: Place the cooled potatoes in an airtight container and refrigerate. They’ll keep well for up to 3-4 days.
- Freeze: Wrap each potato individually in foil or place them in a single layer in a freezer-safe container. They can be stored for up to 3 months. Reheat in the oven for best results.
- Reheating: To reheat, place them in the oven at 350°F until they’re warmed through. This helps the skins stay somewhat crispy and the filling hot and tasty.
- Microwave: If you’re short on time, you can microwave them for a couple of minutes. Just cover them lightly with a paper towel to avoid splatters.
Our Top 3 Money-Saving Tips for This Recipe
Here are three tips to keep your wallet happy while making Buffalo Chicken Baked Potatoes:
- Bulk buy: Purchase ingredients like potatoes and chicken in bulk if possible, which can often be cheaper.
- Repurpose leftovers: Use leftover chicken from other meals to stuff your potatoes.
- Cook in batches: Making more than you need can save both time and money; freeze extras for later use.
What to Serve with Buffalo Chicken Baked Potatoes
Buffalo Chicken Baked Potatoes are pretty filling, but they also play well with a variety of sides. Here are a few ideas on what to serve to round out your meal:
Fresh Salads
A crisp, fresh salad is the perfect side to pair with buffalo chicken’s rich, spicy flavors. Go for a simple mixed greens salad with a vinaigrette, or try a classic Caesar or a tangy coleslaw.
Vegetable Sides
Steamed, air-fried, or roasted vegetables make a great side, adding color and nutrition without competing with the flavors of your main dish. Try air fryer broccoli, sautéed green beans, or a medley of roasted seasonal vegetables.
Extra Dips and Sauces
If you love the extra flavor, why not add more sauces or dips? A cool cucumber ranch, blue cheese dressing, or a spicy aioli can add an extra dimension to your meal. Guests can customize their experience by adding a bit of extra sauce according to their taste.
More Chicken Recipes You Will Love
- Chicken and Corn Pasta Recipe
- Slow Cooker Ranch Chicken Recipe
- Chicken Pot Pie Casserole Recipe
- Chicken Tamale Pie Recipe
- Easy Chicken Tenders Recipe
Ingredients
- 3 medium russet potatoes washed
- ¾ cup cooked shredded chicken heated
- 4 tablespoons butter melted
- 3 tablespoons buffalo sauce
- 3 tablespoons green onion chopped
- 3 tablespoons blue cheese crumbles
- Ranch dressing
- Salt and pepper
Instructions
- Preheat the oven to 450°F (230°C).
- Using a fork, poke holes all over your washed potatoes.3 medium russet potatoes
- Place the potatoes on a standard baking sheet with a rack over the top of it and use a basting brush to coat them entirely in melted butter.4 tablespoons butter
- Sprinkle each potato with a bit of salt and pepper.Salt and pepper
- Bake for 55 minutes or until fork tender.
- In a small bowl, mix the shredded chicken and buffalo sauce.¾ cup cooked shredded chicken, 3 tablespoons buffalo sauce
- Split your potatoes and 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. The amount is whatever your heart tells you.Ranch dressing
- Top each potato with about 1 tablespoon of blue cheese crumbles and finish it off with about 1 tablespoon of chopped green onions. Serve and enjoy!3 tablespoons green onion, 3 tablespoons blue cheese crumbles
Notes
- Potatoes: Choose medium to large russet potatoes for their starchy texture and thick skin, which make them perfect for baking and stuffing. You can also use sweet potatoes for a different taste.
- Cooking the chicken: Using rotisserie chicken saves time and adds flavor, but you can also cook chicken breasts or thighs and shred them.
- Balancing the heat: Adjust the amount of buffalo hot sauce based on your preference for spice. Start with a little and add more as needed. You can mix a little ranch in if it’s too spicy.
- Extra creaminess: For a richer filling, mix a little cream cheese or sour cream into the chicken mixture before stuffing the potatoes.
- Cheese: If blue cheese isn’t your thing, try shredded cheddar or a sprinkle of feta.
- Crispy skins: For extra crispy potato skins, increase your oven temperature for the last 10 minutes of baking or give them a quick broil.
- Quick baked potatoes: If you are pressed for time, you can quickly bake potatoes in the microwave. All you have to do is poke holes all over them with a fork, place them on a plate, and cook them for about 8-10 minutes, turning them over after 4-5 minutes. Slide a fork or a knife into the potatoes to check they are soft all the way through.
Storage and Reheating Instructions
- Cool: Allow the stuffed potatoes to cool completely to room temperature.
- Refrigeration: Place the cooled potatoes in an airtight container and refrigerate. They’ll keep well for up to 3-4 days.
- Freeze: Wrap each potato individually in foil or place them in a single layer in a freezer-safe container. They can be stored for up to 3 months. Reheat in the oven for best results.
- Reheating: To reheat, place them in the oven at 350°F until they’re warmed through. This helps the skins stay somewhat crispy and the filling hot and tasty.
- Microwave: If you’re short on time, you can microwave them for a couple of minutes. Just cover them lightly with a paper towel to avoid splatters.
