How to Make Buffalo Chicken Baked Potato
Experience the flavor variety of the buffalo chicken baked potato. Enjoy a flavorful meal filled with savory potatoes and buffalo chicken.
Prep:
5 mins
Cook:
15 mins
Total:
20 mins
Ingredients
- 4 russet potatoes, small-medium, cleaned (unpeeled)
- 1 ½ cup chicken, cooked, shredded or diced and warm
- 1⁄3 cup hot buffalo sauce, Frank's Red Hot
- 1⁄4 cup ranch dressing
- 1 cup cheddar, or blended cheese I used Mexican blend
- 2 tbsp butter, melted
- 2 green onion, sliced
- salt, to taste
- pepper, to taste
- cilantro, for garnish, optional
Instructions
- Scrub the potatoes and prick several time with the tines of a fork.
- Place on a plate then cook on full power in the microwave for 5 minutes.
- Turn over, and continue to cook for 5 more minutes or until the potatoes are soft.
- When the potatoes are cool and cut in half lengthwise and scoop out the middle (into a medium bowl) leaving about 1/4 inch of potato on the skin.
- Combine 1/2 cup of the cheese with the scooped potatoes, season with salt and pepper.
- Return mixture into the potatoes (filling almost full) dividing evenly.
- Turn on oven broiler.
- Mix the hot buffalo sauce & melted butter, then mix in the chicken, season with salt and pepper.
- Fill the rest of the potatoes with the chicken and top with the cheese.
- Broil until the cheese has melted, just 5 minutes.
- Garnish with green onions and cilantro.
- Serve warm.
Nutrition
- Sugar: 41g
- :
- Calcium: 471mg
- Calories: 3994kcal
- Carbohydrates: 89g
- Cholesterol: 262mg
- Fat: 393g
- Fiber: 3g
- Iron: 5mg
- Monounsaturated Fat: 84g
- Polyunsaturated Fat: 219g
- Potassium: 1506mg
- Protein: 26g
- Saturated Fat: 66g
- Sodium: 7849mg
- Trans Fat: 1g
- Vitamin A: 957IU
- Vitamin C: 14mg
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