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.
Servings: 4 stuffed potatoes
Equipment
- 1 baking sheet
- 1 slow cooker (see notes for alternative method)
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
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.
Nutrition
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