• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Buffalo Chicken Stuffed Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 4 small-medium russet potatoes, cleaned (unpeeled)
  • 1.5 cups cooked chicken, shredded or diced and warm
  • ⅓ cup hot buffalo sauce (Frank's Red Hot)
  • ¼ cup ranch dressing
  • 1 cup cheddar or blended cheese (I used Mexican blend)
  • 2 tablespoons butter, melted
  • 2 green onions, sliced
  • salt and pepper to taste
  • cilantro for garnish (optional)


Scrub the potatoes and prick several time with the tines of a fork. Place on a plate then cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes or until the potatoes are soft.

When the potatoes are cool and cut in half lengthwise and scoop out the middle (into a medium bowl) leaving about ¼ inch of potato on the skin. Combine ½ cup of the cheese with the scooped potatoes, season with salt and pepper. Return mixture into the potatoes (filling almost full) dividing evenly.

Turn on oven broiler. Mix the hot buffalo sauce & melted butter, then mix in the chicken, season with salt and pepper. Fill the rest of the potatoes with the chicken and top with the cheese.Broil until the cheese has melted, just 5 minutes. Garnish with green onions and cilantro. Serve warm.

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