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Buffalo Chicken Baked Potatoes topped with blue cheese and drizzled with ranch dressing, garnished with sliced green onions on a white plate.

Buffalo Chicken Baked Potatoes

Author: Mandy Applegate
I love how these Buffalo chicken baked potatoes turn leftover or rotisserie chicken into a hearty dinner, with buttery russets, tangy buffalo sauce, creamy ranch, blue cheese, and fresh green onions in every bite.
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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: buffalo chicken baked potatoes
Servings: 3
Calories: 387kcal

Equipment

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
US Customary - Metric

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

Cool the baked potatoes before storing, and don’t leave them out at room temperature. The buffalo chicken is best used within 3 to 4 days.
Use a true buffalo sauce such as Frank's, and start with less before adding more to taste.
Rotisserie or leftover cooked chicken both work; warm it through to 165°F before it goes in.
Adjust the ranch and blue cheese to taste, adding more of either to cool the heat.
For a creamier filling, stir in a little room-temperature cream cheese or sour cream.
Assemble just before serving. Baked potatoes can be stored unassembled in the refrigerator for up to 1 week.

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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