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Baked Buffalo Chicken Stuffed Potatoes

These Baked Buffalo Chicken Stuffed Potatoes pack creamy, spicy, cheesy goodness into fluffy russet potatoes for an easy, crowd-pleasing meal.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Keyword: Baked Potatoes, Chicken, Comfort Food, Easy, Spicy
Servings: 4 servings

Ingredients

  • 4 large russet potatoes starchy, for baking
  • 2 cups cooked shredded chicken rotisserie or cooked chicken breast
  • 1/2 cup hot buffalo sauce adjust heat level to taste
  • 1/2 cup shredded cheddar cheese sharp cheddar
  • 1/4 cup sour cream adds creaminess and balances spice
  • 2 green onions chopped, for garnish and flavor
  • salt and pepper to season to taste
  • olive oil to coat potatoes for crispy skin

Instructions

  • 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. Lightly coat the skins with olive oil and sprinkle with salt. Place the potatoes on a baking sheet and roast for 50-60 minutes until skins are crisp and a fork pierces the flesh easily.
  • While the potatoes bake, combine the shredded chicken with buffalo sauce in a mixing bowl. Stir in half of the shredded cheddar cheese and the sour cream. Season with salt and pepper and mix until evenly coated.
  • Once the potatoes are cool enough to handle, slice each lengthwise down the center. Carefully scoop out most of the potato flesh into a separate bowl, leaving a 1/4 inch thick shell. Fluff the potato flesh with a fork.
  • Add the scooped potato flesh to the buffalo chicken mixture and gently fold to combine. Spoon the mixture back into each potato shell, mounding slightly. Sprinkle the remaining cheddar cheese on top.
  • Return the stuffed potatoes to the baking sheet and bake at 400°F (200°C) for 15-20 minutes until cheese is melted and bubbly. Garnish with chopped green onions before serving.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Spoon or fork
  • Knife
  • Fork

Notes

  • For a lighter option, swap sour cream for Greek yogurt.
  • Use skinless chicken breast for leaner protein.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven.
  • Do not skip oiling the potato skins to ensure crispiness.
  • Try sweet potatoes as a variation for a sweeter flavor contrast.