Baked Buffalo Chicken Stuffed Potatoes

If you’re craving a meal that combines the comforting warmth of a baked potato with the zesty kick of buffalo chicken, you’re in for a treat. Baked Buffalo Chicken Stuffed Potatoes are the perfect blend of tender shredded chicken, spicy buffalo sauce, and creamy cheese all nestled inside a fluffy russet potato. This recipe is simple, satisfying, and packs bold flavors that make it ideal for a weeknight dinner or a crowd-pleasing appetizer. Plus, it’s easy to customize according to your heat preference or ingredient availability.

Why This Recipe Works

This dish excels because it hits all the right notes: creamy, spicy, cheesy, and hearty. The russet potatoes provide a tender, starchy base that soaks up the buffalo sauce and chicken juices beautifully. Shredded chicken ensures every bite is packed with protein, while the blend of cheddar and sour cream adds richness and depth. Green onions bring a fresh, mild bite that balances the heat. The best part? Everything bakes together, allowing flavors to meld perfectly, making it both a hands-off and impressive meal.

The Ingredient Lineup

• 4 large russet potatoes – These starchy potatoes bake up fluffy inside, perfect for stuffing.
• 2 cups cooked shredded chicken – Use rotisserie chicken or cooked chicken breast, shredded for texture.
• 1/2 cup hot buffalo sauce – Choose your favorite buffalo wing sauce; adjust the heat level to taste.
• 1/2 cup shredded cheddar cheese – Sharp cheddar adds a nice tang and melts beautifully.
• 1/4 cup sour cream – Adds creaminess and helps balance the spice.
• 2 green onions, chopped – For a fresh, mild onion flavor and color contrast.
• Salt and pepper – To season to taste.
• Olive oil – Used to coat the potatoes for crispy skin.

Equipment Breakdown

• Oven – For baking the potatoes and melting the cheese.
• Baking sheet – To place the potatoes on while roasting.
• Mixing bowl – To combine the shredded chicken, buffalo sauce, and other ingredients.
• Spoon or fork – For scooping out the potato flesh and mixing.
• Knife – To cut the potatoes open and chop green onions.
• Fork – For fluffing the potato interiors.

Cook Baked Buffalo Chicken Stuffed Potatoes Like This

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, then pat them dry. Pierce each potato a few times with a fork to allow steam to escape. Lightly coat the skins with olive oil and sprinkle with salt for a crisp, flavorful exterior. Place the potatoes directly on a baking sheet and roast for about 50-60 minutes, or until the skins are crisp and a fork easily pierces the flesh.

Step 2: Mix the Buffalo Chicken Filling

While the potatoes bake, combine the shredded chicken with buffalo sauce in a medium bowl. Stir in half of the shredded cheddar cheese and the sour cream, mixing until everything is evenly coated. Season with salt and pepper to your liking. This mixture will be spicy, creamy, and cheesy—exactly what you want inside your potatoes.

Step 3: Hollow Out the Potatoes

Once the potatoes are cool enough to handle, slice each one lengthwise down the center. Carefully scoop out most of the potato flesh into a separate bowl, leaving a sturdy shell about 1/4 inch thick to hold the filling. Fluff the scooped-out potato with a fork to prepare for mixing.

Step 4: Combine and Fill

Add the scooped potato flesh to the buffalo chicken mixture and gently fold to combine. This helps bind the filling and adds extra creaminess. Spoon the mixture back into each potato shell, mounding it slightly. Sprinkle the remaining cheddar cheese on top for a golden, melty finish.

Step 5: Bake to Perfection

Return the stuffed potatoes to the baking sheet and place back in the oven. Bake at 400°F (200°C) for an additional 15-20 minutes, or until the cheese on top is melted and bubbly. Garnish with chopped green onions before serving for a fresh, vibrant touch.

Health-Conscious Tweaks

• Swap sour cream for Greek yogurt to reduce fat and add protein.
• Use skinless chicken breast to keep the protein lean.
• Choose a buffalo sauce with no added sugars or preservatives.
• Limit cheese to reduce saturated fat or use a reduced-fat cheddar.
• Serve with a side salad or steamed veggies for a balanced meal.

Avoid These Mistakes

• Don’t skip oiling the potato skins; it’s key to crispy texture.
• Avoid overfilling the potato shells, or the filling may spill out during baking.
• Make sure the potatoes are fully cooked before scooping out the flesh to prevent a dense filling.
• Use fresh green onions rather than dried to maintain flavor and crunch.

Shelf Life & Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through and the cheese is melted again. Avoid microwaving as it can make the potatoes soggy.

Reader Questions

Can I make these ahead of time?

Absolutely! You can prepare the filling and bake the potatoes ahead of time separately. When ready to serve, stuff the potatoes and bake as directed. This makes for a great meal prep option.

What can I use if I don’t have buffalo sauce?

If buffalo sauce isn’t available, mix hot sauce with melted butter to replicate the flavor. Adjust the heat level to your preference by adding more or less hot sauce.

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a natural sweetness that contrasts nicely with the spicy buffalo chicken. Just adjust the baking time based on the size of your sweet potatoes.

How can I add extra crunch to this dish?

Try topping your Baked Potato Skins style by sprinkling crushed celery or toasted breadcrumbs over the cheese before the final bake. Another option is serving with Crispy Oven Baked Chicken Tenders on the side for added texture contrast.

Weekend Projects

• Baked Potato Skins – Master a classic appetizer that pairs great with buffalo chicken flavors.
• Crispy Oven Baked Chicken Tenders – Whip up a homemade crispy chicken recipe to complement your stuffed potatoes.
• Make your own buffalo sauce from scratch for a fresher, customizable heat level.
• Create a homemade ranch or blue cheese dip to serve alongside your meal for dipping.

Save & Share

If you love this Baked Buffalo Chicken Stuffed Potatoes recipe, be sure to bookmark it for easy access and share it with friends and family who appreciate bold, comforting flavors. It’s a guaranteed crowd-pleaser that can easily become a weekly favorite. Plus, it’s simple enough to customize with your favorite toppings or heat intensity.

This recipe brings together the perfect harmony of creamy, spicy, and cheesy goodness that’s sure to satisfy any buffalo chicken lover’s cravings. Whether you’re serving it for dinner or a game day snack, these stuffed potatoes are bound to impress with minimal effort and maximum flavor. Enjoy!

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