This Buffalo chicken and baked potato dish is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and craved Buffalo chicken, too. So, I just combined the two. My whole family loves it! Great for a game-day party or any cold day!
Ingredients
- baking potatoes: 4 piece
- vegetable oil: 1 Tbsp
- boneless, skinless chicken breasts, cut in bite-size pieces: 4 piece
- butter: 0.5 cup
- salt and ground black pepper: (to taste)
- cheddar cheese: 3 cups (divided, shredded)
- ½ cups Buffalo hot sauce (such as Texas Pete®): 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
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Bake in the preheated oven until tender when pierced with a fork, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes afterward,
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Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and juices run clear, about 5 minutes.
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Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
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Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.
