Buffalo Chicken Baked Potato Recipe


Buffalo Chicken Baked Potato Recipe

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


  • 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


  1. Scrub the potatoes and prick several time with the tines of a fork.
  2. Place on a plate then cook on full power in the microwave for 5 minutes.
  3. Turn over, and continue to cook for 5 more minutes or until the potatoes are soft.
  4. 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.
  5. Combine 1/2 cup of the cheese with the scooped potatoes, season with salt and pepper.
  6. Return mixture into the potatoes (filling almost full) dividing evenly.
  7. Turn on oven broiler.
  8. Mix the hot buffalo sauce & melted butter, then mix in the chicken, season with salt and pepper.
  9. Fill the rest of the potatoes with the chicken and top with the cheese.
  10. Broil until the cheese has melted, just 5 minutes.
  11. Garnish with green onions and cilantro.
  12. Serve warm.


  • 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
Nutrition Disclaimer
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