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

prep:
15 mins
cook:
1 hr 55 mins
additional:
5 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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 60% DV; carbohydrates 40.4g 13% DV; fat 33.4g 51% DV; cholesterol 117.1mg 39% DV; sodium 1706.5mg 68% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2017
Used only 1/2 cup of Frank's hot sauce sour cream mixed with ranch dip and topped with partial cooked bacon. Oh my. Read More
(2)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2017
Used only 1/2 cup of Frank's hot sauce sour cream mixed with ranch dip and topped with partial cooked bacon. Oh my. Read More
(2)
Rating: 5 stars
01/11/2016
I scaled the recipe down but other than that I made as written. These were delicious! I had one of the leftovers for lunch today and even though it wasn't quite as good as fresh out of the oven it was still good. I will make one suggestion and that is to cut back on the cheese. Between all of the cheese and the buffalo sauce it was a little oily. The amount of sauce was spot on but there was just a little too much cheese in my opinion. Other than that these were perfect! Read More
(1)
Rating: 5 stars
03/28/2016
i loved these Read More
(1)
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Rating: 5 stars
12/26/2016
Amazing! A little too hot but crazy good. Read More
(1)
Rating: 5 stars
03/10/2017
Great! But I only used 1/2 cup of hot sauce! Anymore would've been to much we think! Also the sour cream from another review was a great add on! Read More
Rating: 5 stars
04/12/2019
So good. Read More
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Rating: 5 stars
10/20/2020
So yummy!!! Used less hot sauce than what was in the recipe. So delicious!! Read More
Rating: 5 stars
03/14/2016
Loved this recipe! I used 8 small potatoes instead of 4 large because I wanted more of an appetizer. I buttered the outside of the potatoes before baking to keep them from drying out. I served with carrots and celery and homemade jalapeño ranch dressing. Absolutely yummy! Read More
Rating: 4 stars
01/29/2018
With large potatoes I found it took longer than started for the inside to be done. Otherwise we enjoyed the flavor and didn t find the heat a problem. Honestly I may add more next time. Read More