I’m so excited to share this Buffalo Chicken Stuffed Potato recipe with you because it brings together two comfort food favorites in one hearty dish. Fluffy baked potatoes are filled with tender shredded chicken, spicy buffalo sauce, creamy sour cream, and lots of melted mozzarella. Each bite is warm, cheesy, a little zesty, and very satisfying. It is perfect for lunch, dinner, or even game day with friends.
Level: Easy
Total Time: about 1 hour 40 minutes
Prep Time: about 25 minutes
Cook Time: about 1 hour 15 minutes
Yield: 6 servings
Course: Main Course
Cuisine: American
I still remember the first time I turned a simple baked potato into a full buffalo chicken meal. The kitchen smelled amazing, and I knew right away it would be a new favorite.
These stuffed potatoes take the idea of a classic twice baked potato and give it a bold, spicy twist. The soft potato inside gets mixed with shredded chicken, butter, sour cream, hot sauce, and cheese. Then everything goes back into the potato shells and bakes until bubbly and golden. It is filling enough to stand on its own and fun enough to serve at parties or casual get togethers.
How to Make Buffalo Chicken Stuffed Potato
This recipe blends creamy baked potatoes with the bold, tangy flavor of buffalo chicken. Here is a simple look at how it all comes together:
• Large russet potatoes baked until soft and fluffy
• Tender chicken breasts boiled and shredded
• Creamy butter and sour cream mixed into the potato filling
• Frank’s hot sauce and buffalo wing sauce for that classic kick
• Mozzarella cheese melted inside and on top
• Ranch dressing added at the end for cool balance
It is a simple bake, mix, and bake again recipe that looks impressive but is very easy to make.
Ingredients
• 6 large russet potatoes
• 2 boneless skinless chicken breasts
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 1/3 cup Frank’s hot sauce
• 1/3 cup buffalo wing sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup ranch dressing
• Optional, sliced green onions for topping
Directions
- Cook the Chicken:
- Place the chicken breasts in a large pot and cover with water.
- Bring to a boil over medium high heat and cook until the chicken is fully done and no longer pink inside, about 15 to 20 minutes.
- Drain, let cool slightly, then shred with two forks. Set aside.
- Bake the Potatoes:
- Wash and dry the potatoes well.
- Pierce each one several times with a fork.
- Rub lightly with vegetable oil and place on a baking sheet.
- Bake at 375 degrees for about 1 hour, or until fork tender.
- Hollow the Potatoes:
- Let the baked potatoes cool until you can handle them safely.
- Cut a V shape lengthwise along the top of each potato.
- Carefully scoop out the inside into a large bowl, leaving about 1/3 inch of potato attached to the skin.
- Make the Filling:
- To the bowl with the potato flesh, add butter, sour cream, hot sauce, buffalo wing sauce, shredded mozzarella, shredded chicken, salt, and pepper.
- Stir until everything is well mixed and creamy.
- Fill the Potato Shells:
- Spoon the mixture back into the potato skins gently so they do not tear.
- Pile the filling slightly high for a nice full look.
- Bake Again:
- Sprinkle a little more mozzarella cheese on top of each potato.
- Bake again at 375 degrees for about 15 minutes, until the cheese is melted, bubbly, and just starting to brown.
- Add Final Touches:
- Drizzle ranch dressing over the top.
- Sprinkle with sliced green onions if using. Serve warm.
Process Details
• Baking the Potatoes: Baking them until fork tender makes the inside light and fluffy, which mixes easily with the other ingredients.
• Leaving a Potato Wall: Keeping about 1/3 inch of potato inside the skin helps the shells stay strong and not collapse.
• Balancing Heat and Creaminess: The butter and sour cream soften the heat from the hot sauce and buffalo sauce so the flavor is bold but not overwhelming.
• Double Baking: The second bake melts the cheese and brings all the flavors together into one hot, bubbly filling.
Tips for Success
• Choose large russet potatoes because their thick skins hold the filling well.
• Scoop gently when removing the potato flesh so you do not tear the skins.
• Taste the filling before stuffing and adjust salt or spice to your liking.
• For extra heat, add a little more hot sauce. For a milder version, reduce it slightly.
• You can cook and shred the chicken ahead of time to save time on busy days.
• Make sure the butter is soft so it mixes smoothly into the potatoes.
Serving Ideas
• Serve with a simple green salad to balance the richness.
• Add extra ranch or blue cheese dressing on the side for dipping.
• Top with crumbled bacon for even more flavor.
• Set them out on a platter for game day or parties.
• Pair with celery sticks and carrot sticks for a fun buffalo chicken theme.
Storage & Freezing
• Refrigerator: Let the potatoes cool completely, then store in an airtight container in the fridge for up to 4 days.
• Freezer: Wrap each stuffed potato in a double layer of plastic wrap and place in a freezer safe bag or container. Freeze for up to about 1 month.
• Reheating: Place on a lightly greased baking sheet and bake at 400 degrees for about 20 to 25 minutes, or until heated through. If frozen, let thaw in the fridge first for best texture.
• The filling may thicken slightly after chilling, but it becomes creamy again once heated.
Nutrition Info (Approximate per Serving)
• Calories: ~620
• Protein: ~32g
• Carbohydrates: ~50g
• Fat: ~34g
• Fiber: ~4g
• Sodium: ~1100mg
• Sugar: ~4g
These values are rough estimates and can vary depending on exact ingredient brands and portion sizes.
This Buffalo Chicken Stuffed Potato recipe is a warm, cheesy, and slightly spicy meal that feels both fun and comforting. The fluffy potato, tender chicken, bold sauce, and melted cheese all work together in the best way.
I hope you give this recipe a try soon. Once you see how easy it is and taste that first creamy, spicy bite, it might just become one of your favorite ways to enjoy baked potatoes.