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.

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

Directions

  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

575.01 calories; 30.02 g protein; 40.4 g carbohydrates; 33.38 g fat; 117.12 mg cholesterol; 1706.52 mg sodium.Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

JANAT
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.
(1)

Most helpful critical review

Keawa
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.
10 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 2
JANAT
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.
(1)
Soup Loving Nicole
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!
(1)
zane970
03/28/2016
i loved these
(1)
Ryno's mom
12/26/2016
Amazing! A little too hot but crazy good.
(1)
Melanie Rowland
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!
CheriSitton
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!
Keawa
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.
frmncrr
03/18/2018
These are good. The only change I made was to use some chicken breast that I already had cooked. I thought the amount of buffalo sauce might be too much but it was actually just right. I'm gong to try making these for my siblings next.
Paula Stubblefield
03/15/2017
Warning - this was spicier than I thought it was going to be and I didn't even use the full amount of hot sauce in the recipe. I used Texas Pete and ran out so I used a little over a cup. However we topped ours with blue cheese dressing and that cut the spice a lot. We really liked it but the spice was a little much for me to handle - that isn't really saying much though I don't normally eat very spicy foods.