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Buffalo Chicken Stuffed Potatoes topped with cheese and green onions.

Buffalo Chicken Stuffed Baked Potatoes

Buffalo Chicken Stuffed Baked Potatoes are a delicious comfort food combining baked potatoes with spicy buffalo chicken filling, perfect for dinner or game day gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken juicy and tender, shredded to perfection
  • ¾ cup buffalo sauce fiery and flavorful, with just the right kick
  • ½ tsp salt enhances flavors
  • ½ tsp pepper adds warmth and spice
  • ¼ cup plain yogurt creamy and tangy, providing a rich texture
For the potatoes
  • 4 medium russet potatoes crisp-skinned and fluffy on the inside
  • 1 tbsp olive oil smooth and fruity, perfect for roasting
  • ½ cup colby jack cheese melty and rich, complements the filling
  • Green onions for garnish, fresh and aromatic
  • Ranch dressing for drizzling on top

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Prepare the russet potatoes by washing and drying them. Poke holes in each potato with a fork and rub them with olive oil.
Baking Potatoes
  1. Place the potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour, until tender.
Filling Preparation
  1. In a medium mixing bowl, combine the shredded chicken, buffalo sauce, salt, pepper, and yogurt. Mix until well incorporated.
Stuffing and Final Baking
  1. Once the potatoes are done, slice them open about ¾ of the way down and lightly mash the insides.
  2. Stuff the potatoes with the buffalo chicken mixture and top with shredded colby jack cheese.
  3. Return to the oven for 3 to 5 minutes until the cheese is melted.
Serving
  1. Remove from the oven, garnish with chopped green onions and drizzle ranch dressing on top before serving.

Notes

Consider using rotisserie chicken for a quicker prep. You can add sautéed bell peppers or celery for extra crunch.