Buffalo Chicken Stuffed Baked Potatoes
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These Buffalo Chicken Stuffed Baked Potatoes are spicy, creamy, and seriously satisfying. Tender russet potatoes are loaded with juicy shredded chicken tossed in buffalo sauce, then finished with melty cheese and crisp green onions.
Looking for more buffalo-inspired recipes? Try this buffalo chicken alfredo or buffalo turkey meatballs.
These stuffed baked potatoes are a fun and flavorful way to switch up dinner. They’re easy to make, packed with protein, and completely customizable.
Perfect for weeknights or whenever you’re craving a buffalo chicken fix. Bonus: you can prep the filling ahead of time to make weeknight dinners even easier.
Psst! Try these sweet potato sloppy joes next.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these stuffed baked potatoes:
Ingredient Notes
Cooked Chicken – Rotisserie chicken works great! Try Costco rotisserie or shred leftover baked chicken.
Russet Potatoes – Choose medium-sized ones with firm skin and no green spots.
Buffalo Sauce – Frank’s RedHot, Sweet Baby Ray’s, or Primal Kitchen all work well.
Plain Yogurt – Use Greek yogurt or sour cream if preferred.
Colby Jack Cheese – Sharp cheddar or mozzarella are also good options.
Olive Oil – Chosen Foods avocado oil spray is a great alternative.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Swap the Cheese – Try blue cheese crumbles or sharp cheddar.
Low-Carb Option – Use the buffalo chicken on roasted cauliflower or in bell peppers.
Make It Creamier – Mix in a little cream cheese.
Use Sweet Potatoes – For a touch of sweetness to balance the heat.
How to Make Buffalo Chicken Baked Potatoes: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: Wash and dry the russet potatoes thoroughly. Poke a few holes in each potato with a fork, then rub them with olive oil. Place the potatoes on the prepared baking sheet.
Step 3: Bake the potatoes for 45 minutes to 1 hour, or until they are tender. Check by inserting a knife into the center of a potato.
Step 4: While the potatoes bake, combine the shredded chicken, buffalo sauce, salt, pepper, and yogurt in a medium mixing bowl. Stir until well combined.
Step 5: Once the potatoes are done, carefully slice them about ¾ of the way down the center. Mash the insides lightly with a fork.
Step 6: Spoon the buffalo chicken mixture into the center of each potato. Top with shredded colby jack cheese.
Step 7: Return the stuffed potatoes to the oven for 3 to 5 minutes, or until the cheese has melted and the chicken is heated through.
Step 8: Remove the potatoes from the oven and garnish with chopped green onions. Drizzle with ranch dressing, if desired.
Recipe Tips and Tricks
Use rotisserie chicken for a quick shortcut.
Rubbing potatoes with oil gives the skin a perfect crisp.
Add blue cheese crumbles or jalapeños for extra flavor.
Bake the potatoes ahead of time and reheat for quicker assembly.
Frequently Asked Questions
Yes! Sweet potatoes work well and add a touch of natural sweetness to balance the spicy buffalo flavor.
Wrap tightly in foil or an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave.
Try stuffing the potatoes with roasted chickpeas or cauliflower tossed in buffalo sauce for a meat-free version.
I hope you love these buffalo chicken stuffed potatoes as much as I do. Please consider leaving a star ⭐⭐⭐⭐⭐ rating in the recipe card below. Thank you so much!
More Dinner Ideas
Buffalo Chicken Stuffed Baked Potatoes
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
- Green onions for garnish
Optional Toppings:
- Ranch dressing
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the russet potatoes thoroughly. Poke a few holes in each potato with a fork, 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 they are 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. Drizzle with ranch dressing, if desired.
- Serve and enjoy!
Notes
You can add extra toppings such as sour cream or additional cheese if desired.
Rotisserie chicken works great in this recipe!
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data