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Buffalo Chicken Stuffed Baked Potatoes

Buffalo Chicken Stuffed Potatoes

Potatoes get a flavor upgrade here! Pile this potato up for game night, football parties, or just when you get a buffalo chicken craving, and it's sure to please. 
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Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 cups rotisserie chicken chopped
  • 8 oz brick cream cheese softened
  • ½ cup ranch dressing
  • ½ cup hot sauce recommended: Frank’s Red Hot Original
  • 2 cups cheddar shredded and divided
  • 6 potatoes (Russet or sweet potato) washed and pierced with fork
  • Blue cheese crumbles
  • Ranch for drizzling

Method
 

  1. Instructions:
  2. Mix rotisserie chicken, cream cheese, ranch, hot sauce and about ½ cup of cheddar until well combined.
  3. Put in quart baking dish, top with remaining cheddar, and bake at 350 degrees for about 20 minutes, until warm and bubbly.
  4. Meanwhile, microwave potatoes until fork tender.
    5. For a slightly better, but slower option, oven bake the potatoes until fork tender.
  5. Once tender, make a slit down the potato and press open.
  6. Mash the inside a little with a fork and form a pouch for the buffalo chicken.
  7. Scoop the buffalo chicken mixture into the potato.
  8. Top with blue cheese crumbles and a drizzle of ranch.

Notes

Serve with a cold chopped salad or a vegetable tray on the side.