Buffalo Chicken Stuffed Potatoes

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.

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Prep Time 10

Cook Time 1

Second bake time 5

Total Time 1 15

Course Gluten-free, Main Course

Cuisine American

Servings people

Calories 1219 kcal

Equipment

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

Optional Toppings

chives chopped
jalapeno pickled or fresh, chopped
blue cheese crumbles
Blue cheese dressing or ranch dressing

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.

Notes

Nutritional information assumes you have split all the cheese sauce between the 4 potatoes.

This recipe was developed with Frank’s Original RedHot Sauce, as it provides a nice medium 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.

For a more mild buffalo flavor, add ranch dressing or sour cream to the buffalo sauce you mix with the chicken.

Nutrition

Keyword bacon, buffalo, cheddar cheese, chicken, mozzarella, potato

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