Buffalo Chicken Stuffed Potatoes start with easy hasselback potatoes that are baked in the oven until roasted and golden, then filled with a creamy, cheesy buffalo chicken mixture. Each potato turns into a loaded, stuffed dinner that feels special but still doable on a busy night. You'll learn how to make hasselback potatoes step by step, with simple tips that make these recipes easy to pull together without stress. Pin this now so you've always got a bold, oven-baked idea ready when you want something a little different.
Why is this the best buffalo chicken stuffed potato recipe
Hasselback potatoes are way more than just ordinary baked potatoes. The way they open up as they bake really allows you to get all the yummy extras down inside and stuff each bite with intense flavors. Buffalo Chicken Stuffed Potatoes combine the best of two worlds: buffalo chicken dip and loaded baked potatoes.
This easy buffalo chicken stuffed potato recipe is absolutely delicious! The combination of crispy potato skins and soft potato insides, topped with spicy shredded chicken and melted cheese baked into and on top of the potatoes, is divine!
This recipe makes the best hasselback potatoes in the oven, every time! It's super easy to make and quick enough for busy weeknight dinners for the whole family.
This is an easy recipe for buffalo chicken baked potatoes. While the potatoes bake, prepare the buffalo cheese sauce with buffalo sauce and cheddar cheese. Next, prepare the chicken mixture with shredded chicken (store-bought rotisserie chicken would make this even easier!), hot sauce, and butter. In another bowl, whisk the cornstarch and heavy cream, then add more cheese. Then bake it all together! It might sound like a lot, but it's not. These potatoes are super easy.
The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy hasselback potato recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!
This buffalo chicken stuffed potato recipe tastes amazing! These stuffed potatoes are delicious on their own, especially topped with bacon and green onions. But you can also customize them to your preference with blue cheese crumbles, jalapeños, ranch dressing, and chives!
Buffalo chicken stuffed hasselback potatoes look fancy. This hasselback potatoes recipe is so easy your guests won't believe it. They are perfect for a holiday meal, dinner party, or as hearty side dish or light main dish.
What you'll need to make hasselback potatoes
Equipment
- Deep 9x13 pan - A nice big pan keeps the potatoes from stacking or crowding.
- Aluminum foil for easy clean up.
- 2 wooden spoons - These help stop your knife before it cuts all the way through the raw potatoes, hold the potatoes centered, and keep the potatoes from moving.
- Basting brush - To brush the olive oil onto the potatoes before baking.
- Chicken shredder - This recipe requires shredded chicken. My favorite way to shred any chicken is to use my chicken shredder. You put the meat in the doohickey, put the lid on, and spin. Your chicken is shredded in about 30 seconds. I use mine almost every day.
Ingredients
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Potatoes
- baking potatoes - These need to be scrubbed and rinsed and all of a similar size. I prefer Yukon Gold potatoes for a couple of reasons, especially the flesh is golden and buttery, but also because the skins are very thin and edible. If you use Russets, you won't want to eat their thick, tough skins.
- olive oil - This is to moisten the potatoes while they bake.
- ground black pepper & sea salt
- garlic powder - For flavor
Buffalo Chicken
- shredded chicken - Rotisserie chicken makes this super easy, or you can use leftover roast chicken or buy a breast or two and cook and shred them.
- Frank's RedHot Sauce or your choice of hot sauce - I personally love Frank's, but you can use any variety of hot sauce or even sweet chili sauce or BBQ sauce.
- butter - This will need to be melted before adding it to the buffalo sauce.
Cheese Sauce
- heavy cream - Cream is the foundation for the cheese sauce you'll mix with the buffalo chicken.
- cornstarch - This thickens the cream.
- shredded cheddar cheese - This is the traditional buffalo chicken dip cheese, but you can use whatever cheese you want. You'll need extra for serving.
- shredded mozzarella cheese - This gives the cheddar a slightly more mild flavor.
- Frank's RedHot Sauce - You want your cheese sauce to be spicy! Add more or less to taste.
Garnish
- cooked and crumbled bacon
- chopped green onions
Optional Toppings
- chopped chives
- chopped pickled or fresh jalapeno
- blue cheese crumbles
- Blue cheese dressing or ranch dressing
How to make easy Hasselback potatoes
- Preheat oven to 425°F. Cover a small baking pan with foil to make clean-up easier.
- Using wooden spoons on either side of each potato, make ¼-inch-thick slices down to the wooden dowels. Be careful not to cut the whole way through on the end pieces, since they are likely too short to be stopped by the guides. (see photos above)
- Brush each potato with oil, making sure to get in between each slice. Season in between each slice with the salt, pepper, and garlic powder (you can apply each separately or mix them together prior to using), and place on the prepared baking pan.
- Bake in the preheated oven for 60-70 minutes, until the bottom third is fork-tender. At 35 minutes, brush on a little more oil to keep potatoes from drying out.
- While Hasselback potatoes are baking, prepare the buffalo chicken and cheese sauce.
- Mix the shredded chicken with the hot sauce and melted butter, reserving 2 tablespoons of hot sauce for the cheese sauce. Set aside.
- In a medium saucepan, whisk together the cornstarch and heavy cream over medium heat until lightly simmering. Reduce heat slightly and add cheddar and mozzarella cheeses to the cream, reserving 2-3 tablespoons of cheddar for topping if desired. Whisk continuously until the cheese is completely melted and the sauce becomes smooth.
- Add the previously reserved hot sauce to the melted cheese sauce and whisk until combined. Reduce heat to low or warm so the cheese does not harden.
- Once potatoes are baked completely, spoon the cheese sauce over the tops, ensuring that plenty drips down between most of the slices.
- Sprinkle the crumbled bacon over the cheese sauce. Gently stuff the shredded buffalo chicken in between several slices and add a little extra on top along with 1-2 tablespoons of shredded cheddar cheese.
- Place the stuffed potatoes back into the preheated oven for 5-7 minutes, until the cheese topping is lightly toasted.
- Remove the potatoes from the oven and let them rest for 5 minutes.
- Sprinkle green onions and chives over the tops, or use other garnishes as desired. Add a dollop of sour cream or a drizzle of ranch or blue cheese dressing. Serve hot.
To ensure even baking, choose four similarly sized potatoes.
Substitutions & variations
Would you like to make this a vegetarian dish? Omit the chicken and add vegetables such as broccoli or cauliflower using the same method as above.
Mozzarella cheese is added to this recipe because it melts easily, but feel free to substitute it with any type you prefer, such as Colby Jack or Pepper Jack.
As developed with Frank's Original RedHot Sauce, this recipe delivers a medium level of Buffalo heat. If you prefer a hotter version, feel free to add extra hot sauce and/or habanero sauce to both the shredded chicken and the cheese sauce as well as adding jalapenos or chili peppers as garnish.
If you want to tone down the heat in the recipe, add some ranch dressing or sour cream to the buffalo chicken mixture.
Topping with fresh herbs like thyme or rosemary would add extra flavor.
Storing leftovers
Serving the Buffalo Chicken Hasselback Potatoes straight out of the oven is definitely the best way to enjoy them.
However, if there are any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Although microwaving is possible, at medium power for 3-5 minutes (or until heated through), reheating in the oven is best. Preheat the oven to 350ºF, place potatoes on a small baking sheet, and cover with tented foil (to keep from drying out) for 10-20 minutes or until the thickest parts are reading at least 135ºF on a digital thermometer. (You're not reheating for food safety but rather to make them an appealing temperature.)
Check out more delicious potato recipes
- Cheesy Party Potatoes Recipe
- CrockPot Chicken and Potatoes
- CrockPot Make Ahead Mashed Potatoes
- Red Skin Mashed Potatoes Recipe
- Crockpot Sweet Potatoes with Marshmallows
- Easy Pan Fried Potatoes and Onions
- Crock Pot Potato Soup Recipe
- Crispy Air Fryer Sweet Potato Fries
- Simple Instant Pot Potato Salad Recipe
- Cheeseburger Soup from Taste of Home
Recipe
Buffalo Chicken Stuffed Potatoes
Equipment
- 2 wooden spoons
Ingredients
Potatoes
- 4 large baking potatoes scrubbed and rinsed, similar size
- ¼ cup olive oil
- 1 teaspoon black pepper ground
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
Buffalo Chicken
- 4 cups shredded chicken about 1.5 pounds boneless skinless chicken breast, cooked and shredded
- ½ cup Frank's RedHot Sauce or your choice of hot sauce
- 3 tablespoons butter melted
Cheese Sauce
- ½ cup heavy cream
- 1 teaspoon cornstarch
- 1½ cups shredded cheddar cheese plus more for serving
- 1½ cups shredded mozzarella cheese
- 2 tablespoons Frank's RedHot Sauce
Garnish
- 4 strips bacon cooked and crumbled
- 2 medium green onions chopped
Instructions
- Preheat oven to 425°F. Cover a small baking pan with foil to make clean-up easier.
- Using wooden spoons on either side of each potato, make ¼-inch-thick slices down to the wooden dowels. Be careful not to cut the whole way through on the end pieces, since they are likely too short to be stopped by the guides. (see photos above)
- Brush each potato with oil, making sure to get in between each slice. Season in between each slice with the salt, pepper, and garlic powder (you can apply each separately or mix them together prior to using), and place on the prepared baking pan.
- Bake in the preheated oven for 60-70 minutes, until the bottom third is fork-tender. At 35 minutes, brush on a little more oil to keep potatoes from drying out.
- While Hasselback potatoes are baking, prepare the buffalo chicken and cheese sauce.
- Mix the shredded chicken with the hot sauce and melted butter, reserving 2 tablespoons of hot sauce for the cheese sauce. Set aside.
- In a medium saucepan, whisk together the cornstarch and heavy cream over medium heat until lightly simmering. Reduce heat slightly and add cheddar and mozzarella cheeses to the cream, reserving 2-3 tablespoons of cheddar for topping if desired. Whisk continuously until the cheese is completely melted and the sauce becomes smooth.
- Add the previously reserved hot sauce to the melted cheese sauce and whisk until combined. Reduce heat to low or warm so the cheese does not harden.
- Once potatoes are baked completely, spoon the cheese sauce over the tops, ensuring that plenty drips down between most of the slices.
- Sprinkle the crumbled bacon over the cheese sauce. Gently stuff the shredded buffalo chicken in between several slices and add a little extra on top along with 1-2 tablespoons of shredded cheddar cheese.
- Place the stuffed potatoes back into the preheated oven for 5-7 minutes, until the cheese topping is lightly toasted.
- Remove the potatoes from the oven and let them rest for 5 minutes.
- Sprinkle green onions and chives over the tops, or use other garnishes as desired. Add a dollop of sour cream or a drizzle of ranch or blue cheese dressing. Serve hot.
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