Stuffed Baked Potatoes Recipe With Buffalo Chicken
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If you are a buffalo chicken fan, don’t skip these stuffed baked potatoes. They are a meal all by themselves! They are easy to make, taste delicious, and are total, healthy comfort food at its best.
Want more recipes that use Buffalo sauce? Whether you have leftover sauce to use up or just love the flavor, any of these recipes are a totally tasty meal. Try my Buffalo Chicken Pasta Salad, my healthy Buffalo chicken wraps, or my Instant Pot Buffalo Chicken Sandwiches.
What You’ll Love About These Stuffed Baked Potatoes
- Easy to make
- Makes a fantastically delicious Friday night meal when you don’t feel much like cooking
- Makes a meal in itself but also pairs well with other side dishes if you need more.
Few things beat a satisfying, stuffed baked potato. Potatoes are absolute comfort food and are a great option when you don’t feel like doing a bunch of cooking. You can easily use a rotisserie chicken for this to make life easier, and the ingredients are simple and basic enough to already be in your fridge.
What To Serve With Stuffed Baked Potatoes
- Celery and carrot sticks
- Ranch or blue cheese dressing
- Side salad with ranch or blue cheese dressing
- Roasted Brussels sprouts
- Garlic green beans
- Coleslaw
- Corn on the cob
- Sweet potato fries
- Garlic bread
- Steamed broccoli
- Cucumber tomato salad
- Pickles
- Mac and cheese
- Baked beans
- Onion rings
- A big green salad
Pro Recipe Tips
- Adjust the buffalo sauce to your liking.
- You can add extra toppings such as sour cream or additional cheese. The measurements below are just suggestions. Add toppings with your heart, not your measuring cup.
- Rotisserie chicken works great in this recipe
What You’ll Need To Make Stuffed Baked Potatoes With Buffalo Chicken
Cooked chicken – Bake and shred at home or use rotisserie chicken. Just make sure to read the ingredient list.
Russet potatoes – Opt for larger potatoes for a heartier meal.
Buffalo sauce – You can make your own pretty quickly with this Buffalo Sauce recipe, or you can use store-bought. Just try to avoid any that has added, processed sugar.
Salt – Any salt you normally cook with is fine.
Ground black pepper
Plain yogurt – You can use regular or Greek, so long as it’s plain.
Extra virgin olive oil – Or any light-flavored oil you prefer.
Colby jack cheese – Or any cheese you prefer. Grate it yourself from block cheese to avoid unwanted fillers and anti-caking agents.
Green onions – These are just for garnish, but do add lots of yummy flavor.
Ranch dressing – This is optional. But if you use it, I highly recommend making your own Ranch at home.
How To Make Buffalo Chicken Stuffed Baked Potatoes
Gather and measure all your ingredients.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Wash and dry the russet potatoes thoroughly. Poke a few holes in each potato with a fork, then rub them with olive oil. Place the potatoes on the prepared baking sheet.
Bake the potatoes for 45 minutes to 1 hour, or until they are tender. Check by inserting a knife into the center of a potato.
While the potatoes bake, combine the shredded chicken, buffalo sauce, salt, pepper, and yogurt in a medium mixing bowl. Stir until well combined.
Once the potatoes are done, carefully slice them about ¾ of the way down the center. Mash the insides lightly with a fork.
Spoon the buffalo chicken mixture into the center of each potato. Top with shredded Colby Jack cheese.
Return the stuffed potatoes to the oven for 3 to 5 minutes or until the cheese has melted and the chicken is heated through.
Remove the potatoes from the oven and garnish with chopped green onions. Drizzle with ranch dressing if using.
Serve and enjoy!
Storing Leftover Stuffed Baked Potatoes
Store any leftovers in an airtight container and keep them in the fridge for up to 3 days.
Freezing Stuffed Baked Potatoes
Freezing is not recommended for this recipe.
Reheating Stuffed Baked Potatoes
These can easily be reheated in the microwave or in the oven at 350F.
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Buffalo Chicken Stuffed Baked Potatoes Recipe
Ingredients
- 2 cups cooked, shredded chicken
- 4 medium russet potatoes
- ¾ cup buffalo sauce
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ cup plain yogurt
- 1 tbsp. extra virgin olive oil
- ½ cup colby jack cheese
- green onions (sliced for garnish)
Instructions
- Gather and measure all your ingredients.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the russet potatoes thoroughly. Poke a few holes in each potato with a fork, then rub them with olive oil. Place the potatoes on the prepared baking sheet.
- Bake the potatoes for 45 minutes to 1 hour, or until they are tender. Check by inserting a knife into the center of a potato.
- While the potatoes bake, combine the shredded chicken, buffalo sauce, salt, pepper, and yogurt in a medium mixing bowl. Stir until well combined.
- Once the potatoes are done, carefully slice them about ¾ of the way down the center. Mash the insides lightly with a fork.
- Spoon the buffalo chicken mixture into the center of each potato. Top with shredded Colby Jack cheese.
- Return the stuffed potatoes to the oven for 3 to 5 minutes or until the cheese has melted and the chicken is heated through.
- Remove the potatoes from the oven and garnish with chopped green onions. Drizzle with ranch dressing, if desired.
- Serve and enjoy!
Notes
Nutrition
