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, so I just combined the two. My whole family loves them! Great for a game-day party or any cold day.
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 5 mins
Servings: 8
Ingredients
- 4 large baking potatoes
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breasts, cut in bite-sized pieces
- ½ cup unsalted butter
- salt and ground black pepper to taste
- 3 cups shredded Cheddar cheese, divided
- 1 ½ cups Buffalo hot sauce (such as Texas Pete)
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes until reached desired doneness.
- While potatoes bake, 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.
- Cut potatoes in half horizontally; scoop out potato flesh into a large bowl and set skins aside. Stir in butter until melted and combined; season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Buffalo sauce until combined. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until filling is hot and cheese melted, about 20 minutes.
