Buffalo Chicken Stuffed Potatoes
If you love buffalo chicken wings and cheesy baked potatoes, you’re going to LOVE these Buffalo Chicken Stuffed Potatoes! Fluffy baked potatoes are loaded with tender shredded chicken, creamy cheeses, and tangy buffalo sauce, then baked until hot and melty. These hearty stuffed potatoes are practically a complete meal on their own, though I love serving mine with a light garden salad. They’re perfect for an appetizer, lunch or dinner, and the leftovers reheat beautifully for an easy meal later in the week!
These potatoes have a little kick from the buffalo sauce, but the cream cheese, cheddar, mozzarella, and sour cream help balance the heat. If you prefer a milder flavor, reduce the amount of buffalo sauce and add a little extra sour cream.
Yes! You can bake the potatoes, prepare the buffalo chicken filling, and stuff the potato skins ahead of time. Cover and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if they’re going straight from the refrigerator into the oven.
Definitely! While cheddar and mozzarella make a delicious combination, Monterey Jack, Colby Jack, or a Mexican cheese blend would also work well. Pepper Jack is another great option if you love a little extra heat!
Yes! These stuffed potatoes freeze well for up to 3 months for the best quality. Allow them to cool completely, wrap each potato individually, and store in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
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There are so many delicious options! Ranch dressing, blue cheese dressing, sour cream, and chopped green onions are all fantastic choices. For even more buffalo flavor, add an extra drizzle of hot sauce before serving.
Ingredient Notes
- Russet Potatoes: These are my favorite potatoes for baking because they have a fluffy interior and sturdy skins that hold up well when stuffed.
- Olive Oil: Helps the potato skins bake up beautifully.
- Sea Salt: Adds flavor to the outside of the potatoes while they bake.
- Cheddar Cheese: Adds plenty of delicious, cheesy flavor to the filling and topping.
- Mozzarella Cheese: Gives the filling an extra creamy, melty texture.
- Cream Cheese: Makes the buffalo chicken filling wonderfully rich and creamy.
- Shredded Chicken: I love using shredded rotisserie chicken for this recipe. It’s a fantastic shortcut that saves time in the kitchen!
- Frank’s Buffalo Hot Sauce: Brings that classic buffalo wing flavor with just the right combination of heat and tang.
- Sour Cream: Helps balance the heat of the buffalo sauce while keeping the filling creamy.
- Green Onion: Adds a little freshness and color to the finished potatoes.
Buffalo Chicken Stuffed Potatoes
- Preheat the oven to 350°F. Position the oven rack in the middle and line a baking sheet with aluminum foil. Thoroughly scrub the potatoes with a vegetable brush and pat them dry. Rub each potato with olive oil and sprinkle sea salt over all sides.
- Using a fork, poke each potato 4–6 times on all sides. Place the potatoes onto the prepared baking sheet. Bake the potatoes for approximately 1 hour, or until they are fork-tender.
- Remove the potatoes from the oven. Using tongs, carefully transfer one potato at a time to a cutting board. With a large, sharp knife, cut each potato in half lengthwise. Using a spoon, carefully scoop out the centers and transfer the potato flesh into a large mixing bowl. Leave a little potato around the edges to help the skins maintain their shape. Return the hollowed-out potato skins to the baking sheet.
- Make the buffalo chicken filling. Mash the potato centers until smooth. Add 1 cup of shredded cheddar cheese, mozzarella cheese, softened cream cheese, shredded chicken, buffalo hot sauce, and sour cream. Stir until everything is thoroughly combined.
- Stuff the potatoes. Spoon generous amounts of the buffalo chicken mixture into each potato skin, creating a heaping mound of filling. Add the cheese. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the stuffed potatoes.
- Bake again. Return the stuffed potatoes to the oven and bake for an additional 20 minutes, or until the filling is heated through and the cheese is melted.
- Serve and enjoy! Remove from the oven and garnish with chopped green onions.
more appetizer ideas
Buffalo Chicken Stuffed Potatoes
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Ingredients
- 4 large russet baking potatoes
- 1 TB Olive oil for coating potatoes
- 2 tablespoons sea salt for seasoning the potato skins
- 1½ cups shredded cheddar cheese divided
- ½ cup of shedded mozzarella cheese
- 4 ounces cream cheese softened
- 2 cups shredded cooked chicken rotisserie chicken works great!
- ½ cup Frank’s Buffalo Hot Sauce
- ½ cup sour cream
- 2 teaspoons chopped green onion
- Ranch dressing or additional sour cream for serving (optional)
Instructions
- Preheat the oven to 350°F. Position the oven rack in the middle and line a baking sheet with aluminum foil. Thoroughly scrub the potatoes with a vegetable brush and pat them dry. Rub each potato with olive oil and sprinkle sea salt over all sides.
- Using a fork, poke each potato 4–6 times on all sides. Place the potatoes onto the prepared baking sheet. Bake the potatoes for approximately 1 hour, or until they are fork-tender.
- Remove the potatoes from the oven. Using tongs, carefully transfer one potato at a time to a cutting board. With a large, sharp knife, cut each potato in half lengthwise. Using a spoon, carefully scoop out the centers and transfer the potato flesh into a large mixing bowl. Leave a little potato around the edges to help the skins maintain their shape. Return the hollowed-out potato skins to the baking sheet.
- Mash the potato centers until smooth. Add 1 cup of shredded cheddar cheese, mozzarella cheese, softened cream cheese, shredded chicken, buffalo hot sauce, and sour cream. Stir until everything is thoroughly combined.
- Stuff the potatoes. Spoon generous amounts of the buffalo chicken mixture into each potato skin, creating a heaping mound of filling.
- Add the cheese. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the stuffed potatoes. Bake again. Return the stuffed potatoes to the oven and bake for an additional 20 minutes, or until the filling is heated through and the cheese is melted.
- Serve and enjoy! Remove from the oven and garnish with chopped green onions. Serve with ranch dressing, additional sour cream, or an extra drizzle of buffalo sauce if desired.
Notes
How to Store and Reheat Leftovers
One of the best things about this recipe is how well these potatoes store. They’re perfect for meal prepping or making ahead! Refrigerator: Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3–4 days. Freezer: These potatoes can also be frozen for up to 3 months for the best quality. Wrap them individually and place them in a freezer-safe container or bag. Reheating: Warm refrigerated potatoes in the microwave for a quick lunch, or place them in the oven until heated all the way through. For frozen potatoes, thaw overnight in the refrigerator before reheating.Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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