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
- Preheat oven to 400°F (200°C).
- Scrub potatoes. Poke several times with a fork. Rub with oil and salt.
- Bake directly on oven rack for 50-60 minutes until tender.
Step 2: Make Buffalo Chicken
- In a bowl, mix shredded chicken with buffalo sauce and melted butter.
Step 3: Prep Potatoes
- Let potatoes cool slightly. Cut a slit down the middle. Fluff the insides with a fork.
Step 4: Assemble
- Stuff each potato with buffalo chicken. Top with shredded cheese. Return to oven for 3-5 minutes until cheese melts.
Step 5: Finish & Serve
- Drizzle with ranch or blue cheese. Sprinkle with green onions and any other toppings.
- 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.
