Buffalo Chicken Baked Potatoes
Buffalo chicken and baked potato are the perfect match, making this an easy and delicious lunch. Takes a bit longer to make, but it’s so worth it. It’s simple, satisfying, and easy to throw together!
Buffalo chicken and baked potato are the perfect match, and this recipe proves it. It takes a little longer to make, but the result is so worth it. A crispy skinned, fluffy baked potato topped with buffalo shredded chicken makes for a delicious and satisfying lunch. It’s simple, comforting and packed with flavor!
I love potatoes in any form and this is one of my favorite ways to eat them. It’s a perfect lunch because it’s filling, easy to make and you can customize it however you like. You can use different meats, swap out the toppings, or adjust the spice level to your preference. The only thing that takes time is baking the potatoes, which need at least an hour in the oven, but work is minimal. I’m also planning to make a double baked potato soon, where I take out the inside, mash it with cream and butter, put it back in the skin, top with different toppings and bake again until the cheese melts.
Frequently asked questions
1. Can I use an air fryer instead of the oven?
Yes, you can bake the potatoes in an air fryer at 200C for about 40-50 minutes, depending on their size. Flip them halfway for even cooking.
2. Can I make it in advance?
The chicken can be made ahead and stored in the fridge for up to 3 days. The baked potatoes are best fresh since they lose their texture when reheated.
3. Can I use rotisserie chicken?
Yes, just shred it and mix it with the buffalo sauce. It saves time and still tastes great.
4. What other toppings can I use?
Sour cream, blue cheese, crispy bacon, jalapeños, or even coleslaw.
Ingredients you will need for this recipe
Large potatoes : They hold their shape well and get fluffy inside when baked.
Chicken breast: Shredded and mixed with buffalo sauce for the topping.
Seasonings for the chicken: Salt, onion powder, garlic powder, sweet paprika, hot paprika.
Olive oil: Used to sear the chicken and coat the potatoes before baking.
Shredded cheddar: Melts on top for extra flavor.
Salt for the potatoes: Helps crisp up the skin.
Chives for topping: Adds freshness and a mild onion flavor.
Ranch for topping: Balances the heat from the buffalo sauce.
Step by step directions with photos
1. Preheat the oven to 200°C. Scrub and dry the potatoes, then prick them with a fork. Bake for 60 minutes, or until soft inside.
2. While the potatoes bake, heat a pan over medium heat. Season the chicken and cook for about 6–8 minutes per side, or until fully cooked (75°C internal temp). Shred with two forks or using an electric hand mixer. If you don’t like shredded chicken, you can just cut them into cubes.
3. For the sauce, melt the butter in the pan, then stir in hot sauce and honey. Add the shredded chicken and mix well.
4. Cut the baked potatoes open and add a bit of butter along with a pinch of salt. Then add the chicken along with the cheese and return to the oven for 3–5 minutes until melted.
5. Top with the ranch and chives.
6. Enjoy!
Buffalo Chicken Baked Potatoes
Buffalo chicken and baked potato are a perfect match, making this an easy and delicious lunch. Takes a bit longer to make, but it’s so worth it. It’s simple, satisfying, and easy to throw together!
Ingredients
- 2 large potatoes
- 220g chicken breast
- Seasonings for the chicken: salt, onion powder, garlic powder, sweet paprika, hot paprika
- Olive oil, to sear the chicken and coat the potatoes
- 2 tablespoons of butter (for the the potatoes)
- Shredded cheddar (around two handful)
- Chives and ranch dressing, for topping
Instructions
- Preheat the oven to 200°C. Scrub and dry the potatoes, then prick them with a fork. Bake for 60 minutes, or until soft inside.
- While the potatoes bake, heat a pan over medium heat. Season the chicken and cook for about 6–8 minutes per side, or until fully cooked (75°C internal temp). Shred with two forks or using an electric hand mixer. If you don’t like shredded chicken, you can just cut them into cubes.
- For the sauce, melt the butter in the pan, then stir in hot sauce and honey. Add the shredded chicken and mix well.
- Cut the baked potatoes open and add a bit of butter along with a pinch of salt. Then add the chicken along with the cheese and return to the oven for 3–5 minutes until melted.
- Top with the ranch and chives.
- Enjoy!
Nutrition Facts
Calories
702Fat
33 gSat. Fat
13 gCarbs
67 gFiber
8 gNet Carbs
59 gSugar
4 gProtein
35 gSodium
474 mgCholesterol
119 mg
