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Servings: 3
Calories: 387kcal
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.
Nutrition
Calories: 387kcal | Carbohydrates: 39g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 698mg | Potassium: 1007mg | Fiber: 3g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 2mg
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