Buffalo Chicken Baked Potatoes

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This Buffalo chicken baked potatoes recipe is a delicious twist on a classic comfort food. The combination of tender chicken, spicy buffalo sauce, and fluffy baked potatoes creates a mouthwatering dish that is sure to satisfy your cravings. With just a few simple ingredients, this recipe is easy to make and perfect for a quick weeknight dinner or game day snack. The crispy skin of the potatoes complements the flavorful chicken, and the addition of melted cheese and tangy ranch dressing takes it to the next level.

Keywords: buffalo chicken, baked potatoes, comfort food, spicy, easy recipe.

Buffalo chicken baked potatoes recipe details

Buffalo chicken baked potatoes recipe, recipe Rating: 4.6
Number of votes:112

The taste of hot wings on a baked potato. This is no side dish, you’ve got a full dinner on your hands here.
Ready in: 1 hour 10 mins

Ingredients

Serves: 4

• 4 Russet potatoes
• 3 boneless, skinless chicken breasts, cubed
• 1/4 cup butter, melted
• 1/4 cup hot sauce
• 3/4 cup crumbled blue cheese

Preparation method

Prep: 10 mins | Cook: 1 hour

1. Preheat oven to 400 degrees F.
2. Pierce the potatoes a few times with a fork. Place on baking sheet and bake for 1 hour, or until you can easily slide a knife through the potatoes.
3. While potatoes are baking: bring 4 cups of water to boil in a saucepan over medium-high heat. Add cubed chicken and simmer for about 5 minutes, or until chicken is no longer pink inside. Drain.
4. In a mixing bowl, whisk melted butter with hot sauce. Toss chicken to coat with the mixture. Reheat if necessary when potatoes are finished baking.
5. Split potatoes open and top each with some of the seasoned chicken and crumbled blue cheese. Serve.Cook potato faster in microwave

In a hurry? Cook the potatoes in the microwave. Pierce with a fork as above, then put in microwave on a paper towel. Microwave on high for 15 minutes (only 8-10 if you are doing just 1 potato), or until you can easily slide a knife through the potato.