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Buffalo Chicken Stuffed Potato topped with sour cream, shredded cheddar cheese, and green onions on a blue plate.
Linda

Buffalo Chicken Stuffed Potatoes

Crispy baked potatoes loaded with spicy buffalo chicken, melty cheese, and cool ranch for the ultimate game day comfort food.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes about 12 oz each, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the Buffalo Chicken
  • 2 cups cooked rotisserie chicken shredded, about 10 oz
  • 2 tbsp unsalted butter
  • 0.5 cup Frank's RedHot Original hot sauce
  • 0.5 tsp garlic powder
For Assembly
  • 1 cup sharp cheddar cheese shredded, divided
  • 0.25 cup ranch dressing plus more for serving
  • 2 stalks celery thinly sliced, for garnish
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Baking Sheet
  • Medium saucepan
  • Mixing Bowl

Method
 

Bake the Potatoes
  1. Heat oven to 425°F. Prick potatoes all over with a fork, rub with olive oil, and sprinkle with kosher salt. Place directly on the oven rack or a baking sheet. Bake until a knife slides in easily, about 50-60 minutes. The skin should be crisp and the interior tender.
Make the Buffalo Chicken
  1. While potatoes bake, melt butter in a medium saucepan over medium heat. Whisk in hot sauce and garlic powder until smooth. Simmer for 2 minutes until slightly thickened. Remove from heat and toss with shredded chicken until evenly coated.
Assemble and Finish
  1. When potatoes are done, let cool 5 minutes. Slice each lengthwise and gently squeeze ends to open. Fluff the interior with a fork, leaving a 1/2-inch border of potato attached to the skin.
  2. Divide buffalo chicken among the potatoes, packing it down slightly. Top with 3/4 cup cheddar cheese. Return to the oven for 5-7 minutes until cheese is fully melted and bubbling.
  3. Drizzle each potato with ranch dressing, then top with remaining cheddar, sliced celery, and chives. Serve immediately with extra hot sauce and ranch on the side.

Notes

For extra-crispy skins, bake potatoes directly on the oven rack with a sheet pan on the rack below to catch drips. Swap in blue cheese dressing and crumbles if you prefer the classic buffalo pairing. The chicken mixture can be made up to 3 days ahead and reheated before stuffing.