Baked potatoes are a blank canvas. This version paints with buffalo chicken. Spicy, buttery, cheesy, topped with cool ranch and green onions. All the game day flavors. Fork required. Napkins encouraged.
Bake Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes. Poke several times with a fork. Rub with oil and salt.
Bake directly on oven rack for 50-60 minutes until tender.
Make Buffalo Chicken
In a bowl, mix shredded chicken with buffalo sauce and melted butter.
Prep Potatoes
Let potatoes cool slightly. Cut a slit down the middle. Fluff the insides with a fork.
Assemble
Stuff each potato with buffalo chicken. Top with shredded cheese. Return to oven for 3-5 minutes until cheese melts.
Finish & Serve
Drizzle with ranch or blue cheese. Sprinkle with green onions and any other toppings.
Serve hot. Eat with a fork. Or just dig in.
Summary
Prep Time: 10 min | Bake Time: 60 min | Total: 70 min
Yield: 4 stuffed potatoes | Difficulty: Easy
Storage Notes
- Fridge (components separate): Potatoes 5 days, buffalo chicken 4 days.
- Reheat: Assemble and bake at 375°F for 15-20 minutes. Avoid microwaving potatoes alone — they get rubbery. Best assembled fresh.
