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Front view of four Buffalo Chicken Stuffed Baked Potatoes on a wire, metal cooling rack.
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Buffalo Chicken Stuffed Baked Potatoes Recipe

Tasty stuffed potatoes with delicious Buffalo chicken. It's a full meal in one potato!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 391kcal

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.
    Buffalo Chicken Stuffed Baked Potato recipe ingredients on a white background. Overhead focus.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
    Foiled-lined baking pan. Overhead focus.
  • 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.
    Four Russet potatoes on a foil-lined baking pan with holes poked into them by a fork which rests on the side of the pan.
  • 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.
    Oiled russet potatoes on a foil-lined baking pan. Overhead focus.
  • While the potatoes bake, combine the shredded chicken, buffalo sauce, salt, pepper, and yogurt in a medium mixing bowl. Stir until well combined.
    Chicken mixed with buffalo sauce in a mixing bowl. Overhead focus.
  • Once the potatoes are done, carefully slice them about ¾ of the way down the center. Mash the insides lightly with a fork.
    Four russet potatoes cut open lengthwise down the middle, sitting on a baking pan. Overhead focus.
  • Spoon the buffalo chicken mixture into the center of each potato. Top with shredded Colby Jack cheese.
    Four russet potatoes, cut open, stuffed with buffalo chicken. Overhead focus.
  • Return the stuffed potatoes to the oven for 3 to 5 minutes or until the cheese has melted and the chicken is heated through.
    Four stuffed baked potatoes on a baking pan, cooling after baking a second time to melt the cheese added to the top.
  • Remove the potatoes from the oven and garnish with chopped green onions. Drizzle with ranch dressing, if desired.
    Four Buffalo Chicken Stuffed Baked Potatoes drizzled with ranch dressing. Overhead focus.
  • Serve and enjoy!
    Horizontal orientation. Three Buffalo Chicken Stuffed Baked Potatoes sitting on a cooling rack.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 391kcal | Carbohydrates: 40g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1840mg | Potassium: 1097mg | Fiber: 3g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 12mg | Calcium: 169mg | Iron: 3mg