Rating: 4.86 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.

Recipe Summary test

15 mins
1 hr 55 mins
5 mins
2 hrs 15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.

  • Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.

  • Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

  • Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.

  • Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Cook's Notes:

Substitute a cooked rotisserie chicken for the chicken breasts if desired.

Substitute margarine for the butter if desired.

Bake potatoes in the microwave instead of the oven if preferred. Bake the chicken in the oven for the last 30 minutes the potatoes are cooking instead of pan-frying if preferred.

Nutrition Facts

575 calories; protein 30g; carbohydrates 40.4g; fat 33.4g; cholesterol 117.1mg; sodium 1706.5mg. Full Nutrition