Get ready to transform your ordinary baked potato into a flavor explosion that'll make your taste buds do a happy dance! 🔥 These Buffalo Chicken Stuffed Baked Potatoes are the ultimate comfort food mashup that combines the crispy, fluffy goodness of perfectly baked russet potatoes with the bold, spicy kick of buffalo chicken. Whether you're looking to impress dinner guests, satisfy a serious comfort food craving, or just want to elevate your weeknight meal game, this recipe is about to become your new obsession. Imagine cutting into a perfectly crisp potato skin to reveal a molten center of zesty buffalo chicken, melted cheese, and a cool ranch drizzle – it's basically a flavor party in every single bite!
Ingredients
- 4 large russet potatoes
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheese
- Green onions for garnish
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash russet potatoes and pat them dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub potatoes with olive oil and sprinkle with kosher salt for crispy skin.
- Place potatoes directly on the middle oven rack and bake for 45-55 minutes, or until they are tender when pierced with a fork and the skin is crisp.
- While potatoes are baking, prepare the buffalo chicken filling. In a mixing bowl, combine shredded cooked chicken with buffalo sauce, ensuring the chicken is evenly coated.
- Once potatoes are fully cooked, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise, creating a deep split without cutting completely through.
- Gently press the sides of each potato to create a pocket for the filling, being careful not to break the potato skin.
- Fill each potato with the buffalo chicken mixture, ensuring an even distribution.
- Top the filled potatoes with shredded cheese, covering the chicken completely.
- Return potatoes to the oven and bake for an additional 5-7 minutes, or until cheese is fully melted and bubbly.
- Remove from oven and let rest for 2-3 minutes. Drizzle ranch dressing over the top of each stuffed potato.
- Garnish with chopped green onions for added freshness and color. Serve immediately while hot and enjoy.
Tips
- Potato Perfection: Choose large, uniform russet potatoes for the best texture and easiest stuffing. Make sure to thoroughly wash and dry them before baking.
- Crispy Skin Secret: Rubbing the potatoes with olive oil and kosher salt before baking ensures a crispy, flavorful skin that provides the perfect contrast to the soft interior.
- Chicken Prep Hack: Use rotisserie chicken or leftover grilled chicken for an easy shortcut. Shred the chicken finely for the best distribution of flavor.
- Sauce Balance: Adjust the amount of buffalo sauce to your spice tolerance. Start with less and add more if needed to prevent overwhelming heat.
- Cheese Melting Tip: Use a mix of cheeses for more complex flavor. Sharp cheddar and mozzarella work particularly well.
- Make-Ahead Option: You can prepare the buffalo chicken filling in advance and store it in the refrigerator for quick assembly later.
- Serving Suggestion: Serve immediately after adding the final toppings to enjoy the perfect combination of crispy potato, hot filling, and melted cheese.
- Customization: Feel free to add extra toppings like crumbled blue cheese, crispy bacon bits, or additional green onions for extra flavor and texture.
Nutrition Facts
Calories: 460kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
