Delicious Buffalo Chicken Stuffed Baked Potatoes
Try this buffalo chicken baked potato recipe for a quick and flavorful meal! Perfect for busy weeknights and packed with cheesy chicken goodness.
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If you’re tired of making the same easy dinner recipes every week, this Buffalo Chicken Stuffed Baked Potato is here to shake things up! With tender chicken, fluffy baked potatoes, and melty cheese, this dish is a must-try for a simple and satisfying meal.
Plus, you don’t even need to cook a chicken breast—grab some pre-shredded rotisserie chicken for a shortcut that makes dinner even easier! That’s a softball practice night win-win!
What You’ll Love About This Recipe:
What Are Buffalo Chicken Stuffed Potatoes?
There’s nothing better than a fluffy baked potato loaded with spicy buffalo chicken and melty Colby jack or cheddar cheese. It’s the best part of a classic game-day snack turned into a complete meal. You can skip cooking a chicken breast from scratch by using pre-shredded rotisserie chicken. Just toss everything together, load up your potatoes, and bake!
Ingredients Needed
How To Make Buffalo Chicken Baked Potatoes
- Bake the Potatoes. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Wash and dry the russet potatoes thoroughly. Use a fork to poke a few holes in each potato, then rub them with olive oil and sprinkle with salt. Place the potatoes on the prepared sheet pan and bake for 45 minutes to 1 hour or until fork-tender. You’ll know they’re done when you can easily pierce the potato flesh with a knife.
- Prepare the Buffalo Chicken Filling. While the potatoes bake, add the shredded chicken, buffalo sauce, Greek yogurt, salt, black pepper, and onion powder to a large bowl. Stir until everything is well coated. If you prefer a smoky flavor, swap the buffalo sauce for your favorite BBQ sauce!
- Stuff the Potatoes. Once the potatoes are done, carefully slice each one about ¾ of the way down the center. Gently mash the inside with a fork to create space for the cheesy chicken filling. Spoon the buffalo chicken mixture on top of the potatoes and sprinkle with Colby Jack cheese.
- Melt the Cheese & Serve. Place the stuffed potatoes back in the oven for 3 to 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with green onions and your favorite toppings like ranch, sour cream, or extra cheddar cheese.
Serve hot and enjoy your easy weeknight dinner!
Find the measurements and full recipe below!
For even more delicious recipes, you may like these:
Crispy Air Fryer Ranch Chicken Wings
Grilled Chicken Fettucine Alfredo
Crispy Chicken Sheet Pan Tacos
Frequently Asked Questions (FAQs)
Can I cook the chicken myself instead of using rotisserie chicken?
Absolutely! You can bake, grill, or cook chicken breasts in a slow cooker and shred them ahead of time.
What’s the best potato to use for stuffed baked potatoes?
Russet potatoes work best because they have a fluffy baked potato texture when cooked.
Can I adjust the spice level?
Yes! Use mild buffalo sauce for less heat or add a dash of garlic powder for extra flavor.
How do I store leftovers?
Any leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Pro Tips for the Best Buffalo Chicken Baked Potatoes
- Bake the potatoes directly on the oven rack instead of using a baking sheet for crispier potato skin.
- To speed up baking, microwave the potatoes for 5 minutes before transferring them to the oven.
- If you love extra cheese, mix some cheddar cheese into the buffalo chicken filling before stuffing the potatoes.
- Pair this meal with roasted green beans for a balanced, complete meal.
This easy dinner recipe is perfect for any time of the year when you need a quick, filling meal. Whether it’s your first time making a chicken baked potato or you’re looking for a new weeknight dinner idea, this recipe will become a family favorite!
Buffalo Chicken Stuffed Baked Potatoes
These Buffalo Chicken Stuffed Baked Potatoes are an easy weeknight dinner made with tender chicken, buffalo sauce, and melty cheese.
Ingredients
- 2 cups Cooked Chicken, shredded
- 4 Medium Russet Potatoes
- ¾ cup Buffalo Sauce
- ½ tsp Salt
- ½ tsp Pepper
- ¼ cup Plain Yogurt
- 1 tbsp Olive Oil
- ½ cup Colby Jack Cheese, shredded
- Green Onions (for garnish)
Optional Toppings:
- Ranch Dressing
- Sour Cream
- Chopped Bacon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the russet potatoes thoroughly. With a fork, poke a few holes in each potato, 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 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. If desired, drizzle with ranch dressing.
- Serve and enjoy!
Notes
- Adjust the buffalo sauce to your preferred spice level.
- You can add extra toppings such as sour cream, chopped bacon bits, or additional cheese if desired.
- Rotisserie chicken works great in this recipe.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 91mgSodium: 1809mgCarbohydrates: 40gFiber: 4gSugar: 4gProtein: 29g
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