Description
Imagine taking everything you love about buffalo wings and stuffing it into a fluffy, loaded baked potato. That’s exactly what’s happening here. We’re talking crispy-skinned potatoes filled with tender, spicy buffalo chicken, melty cheese, cool ranch or blue cheese, and all the fixings that make buffalo anything absolutely irresistible. It’s like game day food had a baby with comfort food, and that baby grew up to be the most satisfying dinner ever.
This is the kind of meal that makes you forget you’re technically eating vegetables (potatoes are vegetables, fight me). My buffalo wing-obsessed brother took one bite and was like “Why have I never thought of this?” Because you’re not a genius, Derek. But now we all get to benefit from this stroke of brilliance that turns a simple baked potato into something you’d order at a sports bar.
Ingredients
For the Potatoes:
- 4 large russet potatoes (the bigger the better for maximum stuffing space)
- 2 tbsp olive oil
- Coarse salt for sprinkling
For the Buffalo Chicken:
- 3 cups cooked chicken, shredded (rotisserie chicken is your friend here)
- 1/2 cup buffalo wing sauce (Frank’s RedHot is classic, but use your favorite)
- 2 tbsp butter, melted
- 1 tbsp honey (trust me, it balances the heat perfectly)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Loaded Toppings:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded (for extra meltiness)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup ranch or blue cheese dressing (pick your team)
- 3 green onions, chopped
- 2 celery stalks, diced fine (for that classic buffalo wing crunch)
- 2 tbsp fresh chives, chopped
Optional but Amazing:
- Crumbled blue cheese for the purists
- Extra buffalo sauce for drizzling
- A few carrot sticks on the side because tradition
Instructions
Preheat your oven to 425°F because we’re about to make magic happen.
Scrub those potatoes clean and poke them all over with a fork (this prevents explosive potatoes, which is not the kind of excitement we want).
Rub the skins with olive oil and sprinkle generously with coarse salt for that perfect crispy skin.
Bake for 45-60 minutes until they’re tender when squeezed and the skins are crispy. Size matters here – bigger potatoes take longer.
While the potatoes are doing their thing, mix the shredded chicken with buffalo sauce, melted butter, honey, garlic powder, and onion powder.
Let this mixture hang out and get all saucy and delicious. The longer it sits, the better it gets.
Taste and adjust – want it spicier? Add more sauce. Too hot? Add a bit more honey to cool things down.
Once potatoes are done, let them cool just enough that you won’t burn your fingers.
Cut each potato open lengthwise and fluff the flesh with a fork. Push the sides to create a nice pocket for all that good stuff.
Season the potato flesh with a little salt and pepper because we’re not animals.
Divide the buffalo chicken mixture evenly among the potatoes, piling it high in those fluffy centers.
Top each potato with the cheddar and mozzarella cheese mixture.
Pop them back in the oven for 10-15 minutes until the cheese is melted and bubbly.
Remove from oven and let cool for just a minute (molten cheese burns are real).
Top each potato with a dollop of sour cream, a drizzle of ranch or blue cheese, chopped green onions, diced celery, and fresh chives.
If you’re feeling extra, drizzle with more buffalo sauce because why not live dangerously?
Notes
- Perfect with a cold beer and some carrot and celery sticks on the side
- Great alongside a simple green salad to balance all that richness
- Serve with wet wipes because things might get messy (in the best way)
- Amazing for casual dinner parties or game day gatherings
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~58g
- Protein: ~32g