0 from 3 votes
Buffalo Chicken Stuffed Potatoes
Buffalo chicken stuffed potatoes are loaded with flavor, not work. These Buffalo chicken twice baked potatoes make the perfect meal any time.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 292 kcal
Course:
Side Dish , Main Course , Snacks
Cuisine:
American
Ingredients
- 4 large Russet or baking potatoes
- 2 Tablespoons sea or Kosher salt
- 1 ½ cup cheddar cheese shredded
- ½ brick (4 oz) cream cheese softened
- 2 cups chicken shredded
- ½ cup Frank’s buffalo hot sauce
- ½ cup sour cream
- 2 teaspoons green onion
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 350° and make sure the rack is on the middle rung of the oven. Line a cookie sheet with tin foil.
- Clean the potatoes with a scrub brush and pat dry. Rub the potatoes with olive oil all over and sprinkle with salt on all sides.
- With a fork poke the potatoes on all sides 4-6 times each and place on the cookie sheet. Bake for 1 hour or until a fork can be inserted easily.
- Remove potatoes from the oven and with tongs and one at a time place a potato on a cutting board. With a large sharp knife cut each potato in half. Use a spoon and scoop out the middle of each potato and place into a bowl. Replace each scooped out potato back onto the cookie sheet.
- Mash the potato middles and add 1 cup of cheddar cheese, the mozzarella cheese, cream cheese, chicken, buffalo hot sauce, and sour cream. Mix well. With a spoon refill each potato skin with heaping amounts of the buffalo chicken mixture.
- Sprinkle with remaining cheese and place back in the oven.
- Bake for 20 minutes.
- Serve with ranch dressing and green onion or additional sour cream.
- Enjoy!
- Every bite.
Cup of Yum
Notes
- All the heat and tang of hot wings, but tucked into a hot cheesy potato. With the chicken stuffed inside these delicious baked potatoes it's essentially a complete meal, though I enjoy mine with a light garen salad on the side. A balanced, satisfying lunch or dinner these cheesy stuffed potatoes reheat very well also. What do I need to get started? Baking Potatoes - Russets Olive Oil Sea Salt Cheddar Cheese Mozzarella Cheese Cream Cheese Shredded Chicken - rotisserie chicken shredded Franks Buffalo Hot Sauce Sour Cream Green Onion
- Tips: Be sure to choose a size of potatoes that is a good eating size and uniform so that they bake evenly. Be cautious not to burn yourself while stuffing the potatoes. Using tongs and hot mitts can help.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or oven. Premade potatoes or leftovers can be kept in a freezer for up to 3 months.
- Recipe:
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
40mg
(13%)
Sodium
2303mg
(96%)
Potassium
853mg
(24%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
353IU
(7%)
Vitamin C
22mg
(24%)
Calcium
192mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 40mg | 13% |
| Sodium | 2303mg | 96% |
| Potassium | 853mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.