A healthy, high protein dinner that doesn’t taste healthy at all. These buffalo chicken baked potatoes will be your new weeknight staple.

4 buffalo chicken stuffed sweet potatoes on a sheet tray with parchment paper

This post may contain affiliate links.

Buffalo chicken baked potatoes. Need I say more?

If you’re a fan of potatoes (who isn’t?!), you’re going to absolutely love this easy weeknight dinner. These tasty baked potatoes are stuffed with slow cooker shredded chicken. Everything is smothered in a creamy buffalo sauce. And there’s cheese. For even more satisfaction.

It tastes decadent, but it’s packed with protein and super light. You’ll love this healthy take on a loaded baked potato.

Close-up photo of a buffalo chicken stuffed baked potato on a white plate

Why you’ll love this recipe

Super easy: If you can plop chicken in a slow cooker, you will absolutely master this simple recipe. It tastes way more complicated and elevated than it really is.

High protein: Each stuffed potato contains 40 grams of protein to keep you full for hours.

Nutritious: It’s a common misconception that white potatoes are unhealthy or lacking nutrition. They contain energizing carbs, fiber, vitamin C, and potassium. They’re also low in calories and super satiating!

Ingredients

You’ll need less than 10 ingredients to make this easy weeknight dinner.

Ingredients for buffalo chicken baked potato displayed in small bowls on a white counter

Slow cooker buffalo chicken

Boneless and skinless chicken breasts: About 2-3 medium breasts, or 1 lb of chicken. If you don’t want to use a slow cooker, you could also use chopped rotisserie chicken heated in the microwave.

Buffalo sauce: You can use any Buffalo sauce you enjoy. I used Frank’s Red Hot, but I also love the Buffalo sauce from Primal Kitchen. If you’d like, find one that’s lower in sodium.

Garlic powder, onion powder, salt, and pepper: This goes in with the chicken and buffalo sauce for a little extra flavor. Add any other seasonings you like.

Plain greek yogurt: This will be stirred in the chicken after it’s cooked and shredded. You can sub for cream cheese if you want, but greek yogurt is a lighter and higher protein option.

Baked potatoes

Russet potatoes: Bigger potatoes work well for this recipe since we’re stuffing them with cheese and chicken. Make sure they are thoroughly washed and dried, since we’re keeping the skin on.

Olive oil: Did you know you can bake potatoes without wrapping them in aluminum foil? They key is to coat them with a good layer of olive oil first. They’re so delicious this way!

Salt and pepper: You’ll give your potatoes a very generous coating of salt and pepper before cooking. This is what differentiates a bland baked potato from a delicious one. Don’t be shy with this seasoning!

To assemble

Shredded cheese: This will get stuffed inside each buffalo chicken baked potato first. You can use any cheese you like, but I enjoy mozzarella or marble cheese for this. Pepper jack, cheddar, and havarti work too.

Chives or green onion: Totally optional but delicious as garnish.

More buffalo sauce or ranch: These loaded potatoes taste best with a saucy drizzle right before serving. A combination of buffalo sauce and yogurt works well too.

Other tasty toppings would include bacon bits and crumbled blue cheese. I’d also recommend serving with some vegetables on the side like steamed broccoli or a quick salad.

Step-by-step instructions

Add chicken breasts, buffalo sauce, garlic powder, onion powder, salt, and pepper to your slow cooker. Mix until combined. Cook for 3-4 hours on high or until chicken can easily be shredded with a fork.

Chicken breasts in a slow cooker with buffalo sauce and spices

If you’d prefer to use a chopped rotisserie chicken, skip this step and see notes on recipe card.

About an hour before your chicken is done cooking, prepare the oven. Adjust the rack to the middle position and preheat to 400 F. Line a baking tray with aluminum foil and set aside.

Poke holes in each potato by piercing at least 7-8 times with a fork. Coat each potato with olive oil, and a generous amount of salt and pepper. Add to your baking tray. Bake for 45-60 minutes, or until potatoes can easily be pierced with a fork.

Baked potatoes prepared on a tin foil lined baking tray

When the chicken is done, shred it with a fork. Add greek yogurt and stir until combined.

Shredded buffalo chicken in a slow cooker

When your potatoes are done cooking, remove them from the oven and slice down the middle. You want to slice 3/4 of the way through each potato, being careful not to cut them in half.

Gently open the potatoes, and slightly mash the insides with a fork.

4 baked potatoes on a baking tray, sliced in half and slightly mashed inside

Stuff each potato with shredded cheese, and top with chicken.

4 baked potatoes on a cooking tray, stuffed with cheese
4 baked potatoes on a baking tray, stuffed with cheese

Drizzle with extra buffalo sauce and/or ranch. Add green onions, chives, or other toppings as desired. Enjoy!

Want to elevate your buffalo chicken baked potatoes?

Top with extra cheese and pop your stuffed potatoes under the broiler! The cheese will bubble and brown, and give even more texture and flavor to the dish.

How to store

Prepare each buffalo chicken baked potato as instructed.

Allow them to reach room temperature before transferring to food containers with fitted lids. Store your stuffed baked potatoes in the fridge for up to 3 days.

Re-heat in the microwave for 60-90 seconds or until heated through. Top with additional buffalo sauce to moisten, if needed.

Buffalo chicken stuffed sweet potatoes on a sheet tray with parchment paper

Don’t want to use a slow cooker?

Use a pre-cooked rotisserie chicken instead of cooking chicken breasts yourself!

For this method, remove the skin and bone from a rotisserie chicken and chop it small. Measure about 3 cups of chicken, and stir with sauce and seasonings. Microwave to heat before assembling your baked potatoes.

Shop this post

More quick and healthy dinners

Chicken Enchilada Skillet
A healthy and flavorful one pan dinner! This chicken enchilada skillet with salsa verde is super easy to make with less than 10 ingredients.
Check out this recipe
Salsa verde chicken enchilada skillet displayed with jalapeno slices and lime wedges
Hot Honey Salmon Bites
Salmon for people who don’t love salmon. Oven baked salmon bites with hot honey are a healthy and tasty protein for quick dinners.
Check out this recipe
Small white plate with rice, edamame, and hot honey salmon bites.
Chicken Sausage Sheet Pan
An easy and healthy weeknight meal! Chicken sausage sheet pan dinner with veggies, sweet potato, and a delicious honey mustard drizzle.
Check out this recipe
Sheet pan with chicken sausage, brussels sprouts, and sweet potato drizzles with yogurt honey mustard
Close-up photo of a buffalo chicken stuffed potato

Top tips for the best buffalo chicken baked potato

Seasoning: Season your potatoes generously before baking.

Stuffing your potatoes: Make sure to stuff your baked potatoes full with chicken, or you’ll have chicken leftover. You’d be surprised at how much you can pack in there!

How many potatoes to use: The number of potatoes you need depends on their size. You’ll need 4 big potatoes because they can hold more chicken, or 6 medium potatoes. Adjust as needed.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

4 buffalo chicken stuffed sweet potatoes on a sheet tray with parchment paper
5 from 1 vote

Buffalo Chicken Baked Potatoes

Yield: 4 stuffed potatoes
Prep Time: 10 minutes
4 hours
Total Time: 4 hours 10 minutes
A healthy, high protein dinner that doesn't taste healthy at all. These buffalo chicken baked potatoes will be your new weeknight staple.

Ingredients
 

Buffalo Chicken

  • 1 lb boneless and skinless chicken breasts, about 2-3 breasts, see notes for rotisserie chicken substitute
  • 3/4 cup Buffalo sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper
  • 1/4 cup plain greek yogurt, or cream cheese

Baked Potatoes

  • 4 large russet potatoes, or 6 medium, washed and thoroughly dried
  • 1 tbsp olive oil
  • salt and pepper

To Assemble

  • 1 cup shredded cheese
  • chives or green onion, sliced thin
  • additional buffalo sauce or ranch dressing, optional

Equipment

  • 1 baking sheet
  • 1 slow cooker (see notes for alternative method)

Instructions
 

  • Start chicken: Add chicken breasts, buffalo sauce, garlic powder, onion powder, salt, and pepper to your slow cooker. Mix until combined. Cook for 3-4 hours on high or until chicken can easily be shredded with a fork. *See notes.
  • Prep oven: About an hour before your chicken is done cooking, prepare the oven. Adjust the rack to the middle position and preheat to 400 F. Line a baking tray with aluminum foil and set aside.
  • Bake potatoes: Poke holes in each potato by piercing at least 7-8 times with a fork. Coat each potato with olive oil, and a generous amount of salt and pepper. Add to your baking tray. Bake for 45-60 minutes, or until potatoes can easily be pierced with a fork.
  • Finish chicken: When the chicken is done, shred it with a fork. Add greek yogurt and stir until combined.
  • Cut potatoes: When your potatoes are done cooking, remove them from the oven and slice down the middle. You want to slice 3/4 of the way through each potato, being careful not to cut them in half.
  • Stuff potatoes: Gently open the potatoes, and slightly mash the insides with a fork. Stuff each potato with shredded cheese, and top with chicken.
  • Serve: Drizzle with extra buffalo sauce and/or ranch. Add green onions, chives, or other toppings as desired. Enjoy!

Notes

Rotisserie chicken swap: For faster prep, use about 3 cups of cooked rotisserie chicken meat. Chop it small and mix with sauce and seasonings, and then microwave to heat before assembling your baked potatoes.
Seasoning: Season your potatoes generously before baking.
Stuffing your potatoes: Make sure to stuff your baked potatoes full with chicken, or you’ll have chicken leftover. You’d be surprised at how much you can pack in there!
How many potatoes to use: The number of potatoes you need depends on their size. You’ll need 4 big potatoes because they can hold more chicken, or 6 medium potatoes. Adjust as needed.
Nutrition information calculated without additional toppings.
Serving: 1potato, Calories: 548kcal, Carbohydrates: 69g, Protein: 40g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 1711mg, Potassium: 2011mg, Fiber: 5g, Sugar: 3g, Vitamin A: 227IU, Vitamin C: 23mg, Calcium: 211mg, Iron: 4mg
Cuisine: American
Course: Dinner, Main Course