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Creamy Buffalo Chicken Stuffed Potatoes

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A comforting and spicy dish featuring fluffy baked russet potatoes stuffed with a creamy mixture of rotisserie chicken, cream cheese, sharp cheddar, and buffalo sauce, finished with a broiled golden topping.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 cups shredded rotisserie chicken
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 to 3/4 cup buffalo sauce (e.g., Frank’s RedHot)
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2–3 tablespoons ranch or blue cheese dressing (optional)
  • Green onions, sliced (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick them several times with a fork. Bake for 45-60 minutes until tender.
  2. While potatoes bake, soften cream cheese in a microwave-safe bowl for 30-45 seconds. Stir in buffalo sauce, melted butter, garlic powder, onion powder, and half of the cheddar cheese until smooth. Mix in the shredded chicken.
  3. Remove potatoes from oven and let cool for 5 minutes. Slice tops off and scoop out flesh, leaving a 1/2-inch border. Chop the scooped flesh and return it to the chicken mixture.
  4. Combine the potato flesh with the buffalo chicken mixture. Spoon the filling back into the potato skins, mounding slightly on top.
  5. Sprinkle remaining cheddar cheese on top. Broil on high for 3-5 minutes until cheese is bubbly and browned. Garnish with green onions and serve immediately.

Notes

For faster baking, microwave potatoes for 3 minutes before oven baking. Ensure cream cheese is softened to avoid lumps. Watch closely while broiling to prevent burning. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: buffalo chicken, stuffed potatoes, comfort food, game day food, easy dinner, spicy chicken, cream cheese chicken

Find it online: https://lindabake.com/creamy-buffalo-chicken-stuffed-potatoes-5-step-easy-recipe/