Quick and easy Buffalo chicken served on top of a baked potato, corn, and topped with cheese in a bowl.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.

  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.

  • Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.

  • Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.

  • Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.

  • Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

Nutrition Facts

742 calories; 27.2 g total fat; 122 mg cholesterol; 2546 mg sodium. 93.5 g carbohydrates; 40.2 g protein; Full Nutrition