Buffalo Chicken Stuffed Potatoes (Game Day on a Potato)

Baked potatoes are a blank canvas. This version paints with buffalo chicken. Spicy, buttery, cheesy, topped with cool ranch and green onions. All the game day flavors. Fork required. Napkins encouraged.

Ingredients

Serves 4.

• 4 large russet potatoes
• 2 cups cooked chicken, shredded (rotisserie works great)
• ½ cup buffalo sauce (like Frank’s RedHot)
• 2 tbsp butter, melted
• 1 cup shredded cheddar or Monterey Jack cheese
• ¼ cup ranch or blue cheese dressing
• 2 green onions, sliced
• Salt and pepper to taste

Optional Toppings:

• Sour cream
• Crumbled blue cheese
• Fresh cilantro
• Celery, finely chopped

Step-by-Step Instructions

Step 1: Bake Potatoes

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes. Poke several times with a fork. Rub with oil and salt.
3. Bake directly on oven rack for 50-60 minutes until tender.

Step 2: Make Buffalo Chicken

1. In a bowl, mix shredded chicken with buffalo sauce and melted butter.

Step 3: Prep Potatoes

1. Let potatoes cool slightly. Cut a slit down the middle. Fluff the insides with a fork.

Step 4: Assemble

1. Stuff each potato with buffalo chicken. Top with shredded cheese. Return to oven for 3-5 minutes until cheese melts.

Step 5: Finish & Serve

1. Drizzle with ranch or blue cheese. Sprinkle with green onions and any other toppings.
2. Serve hot. Eat with a fork. Or just dig in.

Summary

Prep Time: 10 min | Bake Time: 60 min | Total: 70 min

Yield: 4 stuffed potatoes | Difficulty: Easy

Storage Notes

Fridge (components separate): Potatoes 5 days, buffalo chicken 4 days. Reheat: Assemble and bake at 375°F for 15-20 minutes. Avoid microwaving potatoes alone — they get rubbery. Best assembled fresh.