Buffalo Chicken Baked Potatoes
Buffalo Chicken Baked Potatoes! These gameday inspired spuds are stuffed with a mixture of shredded chicken tossed in Buffalo wing sauce and blue cheese. All the flavors of chicken wings in a baked potato!
Servings: 4 servings
Ingredients
- 4 baked potatoes
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ cup Greek yogurt or sour cream, plus extra for topping
- ¼ cup crumbled blue cheese
- 2 cups shredded chicken breast
- ⅓ cup Buffalo wing sauce
- 1 cup shredded cheddar cheese
- ¼ cup chopped scallions
Instructions
- Preheat the oven to 375°F. Line a baking pan with foil; set aside.
- Cut cooled baked potatoes in half and scoop insides into a medium bowl, careful to leave a thin wall of potato in each skin so that they hold their shape.
- Add a teaspoon of onion powder, sea salt, and ½ cup of Greek yogurt (or sour cream), and blue cheese crumbles to the pulp. Mash with a fork until the mixture is smooth and seasonings are incorporated.
- In a separate bowl, toss Buffalo wing sauce with shredded chicken. Set aside.
- Fill potato skins with potato mixture, careful not to overfill. Top each potato with Buffalo chicken mixture.
- Sprinkle shredded cheddar cheese over top of each stuffed potato.
- Bake potatoes for 15-20 minutes or until the cheese is melted and the mixture is heated through.
- Garnish with a dollop of Greek yogurt or sour cream and scallions.
Notes
How to Bake Potatoes: Scrub potatoes with stiff wire brush. Dry. Puncture each potato a few times with a fork to allow steam to escape. Lightly coat each potato with oil, and sprinkle with salt. Place directly onto baking rack, with a foil lined cookie sheet underneath to catch any drippings. Bake at 350 degrees for an hour, or until skin is crispy and potatoes are fork tender. Carefully remove from oven and set aside to cool slightly.