Buffalo Chicken Baked Potatoes

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

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.

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.

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.

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.

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

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.

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

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.

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

• Slow cooker
• Baking tray

More quick and healthy dinners

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.