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Buffalo Chicken Stuffed Potatoes Recipe

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3.9 from 12 reviews

These Buffalo Chicken Stuffed Potatoes are a hearty and flavorful dish combining crispy baked russet potatoes filled with a creamy, spicy mixture of shredded chicken, cheeses, and buffalo sauce. Perfect as a main or side, they offer a satisfying blend of textures and bold flavors that are sure to please buffalo chicken lovers.

Ingredients

Potatoes

  • 4 large russet baking potatoes
  • 1 tablespoon olive oil (for coating potatoes)
  • 2 tablespoons sea salt (for seasoning the potato skins)

Filling

  • 1½ cups shredded cheddar cheese (divided)
  • ½ cup shredded mozzarella cheese
  • 4 ounces cream cheese (softened)
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)
  • ½ cup Frank’s Buffalo Hot Sauce
  • ½ cup sour cream

Garnish and Serving

  • 2 teaspoons chopped green onion
  • Ranch dressing or additional sour cream (optional, for serving)

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 350°F and position the oven rack in the middle. Line a baking sheet with aluminum foil. Wash the potatoes thoroughly using a vegetable brush, then pat them dry. Rub each potato evenly with olive oil and sprinkle all sides with sea salt to help create a crispy skin.
  2. Poke and Bake Potatoes: Using a fork, prick each potato 4 to 6 times on all sides to allow steam to escape while baking. Place the potatoes on the prepared baking sheet and bake for about 1 hour until tender when pierced with a fork.
  3. Hollow Out Potatoes: Remove the potatoes from the oven and transfer one at a time onto a cutting board using tongs. Cut each potato lengthwise in half. Carefully spoon out the centers into a large mixing bowl, leaving a thin layer of potato around the skins to maintain their shape. Return the hollowed skins to the baking sheet.
  4. Mix Filling: Mash the scooped-out potato flesh until smooth. Add 1 cup of shredded cheddar cheese, mozzarella cheese, softened cream cheese, shredded chicken, buffalo hot sauce, and sour cream to the bowl. Mix thoroughly until well combined and creamy.
  5. Stuff Potatoes: Spoon a generous amount of the buffalo chicken mixture into each potato skin, piling the filling high for a hearty serving.
  6. Add Cheese and Bake: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the stuffed potatoes. Return the baking sheet to the oven and bake for an additional 20 minutes, or until the filling is hot and the cheese has melted beautifully.
  7. Serve: Remove from the oven and garnish with chopped green onions. Serve warm with ranch dressing, extra sour cream, or more buffalo sauce on the side if desired for added flavor.

Notes

  • Rotisserie chicken is recommended for convenience and flavor but you can use any cooked shredded chicken.
  • Adjust the amount of buffalo sauce to your preferred level of spiciness.
  • To make this dish ahead, prepare the stuffed potatoes and keep covered in the refrigerator; bake just before serving.
  • For extra crispy skins, you can broil the stuffed potatoes for 2-3 minutes at the end of baking.
  • Ensure the potatoes are fork-tender before removing from the oven to get the best texture.

Find it online: https://lauracooks.com/buffalo-chicken-stuffed-potatoes-recipe/