Buffalo Chicken Stuffed Baked Potatoes Recipe

Buffalo Chicken Stuffed Baked Potatoes are tender baked potatoes filled with creamy, spicy shredded chicken and topped with tangy blue cheese. They’re perfect for cozy dinners, game-day feasts, or a fun twist on baked potatoes. I made these for a family game night, and everyone loved the bold, spicy flavors! This recipe takes about 1 hour and uses simple tools for easy prep. Let’s make these delicious stuffed potatoes together!

Why You’ll Love This Buffalo Chicken Stuffed Baked Potatoes Recipe

This recipe is easy, ready in about an hour, and packed with spicy buffalo chicken flavor. The creamy filling and crispy potato skins make it a hit with everyone. You only need a baking sheet and a few basic tools, so cleanup is simple. It’s great for dinners, parties, or meal prep. I love how the blue cheese adds a tangy kick! You can adjust the spice or toppings to make it your own.

Ingredients for Buffalo Chicken Stuffed Baked Potatoes Recipe

For the Potatoes:

• 4 medium russet potatoes
• 1 tbsp olive oil
• ½ tsp salt

For the Buffalo Chicken Filling:

• 2 cups shredded cooked chicken (rotisserie or boiled)
• ½ cup buffalo hot sauce (like Frank’s RedHot)
• 4 oz cream cheese, softened
• ¼ cup sour cream
• ½ cup shredded cheddar cheese
• ¼ cup crumbled blue cheese

For Garnish (Optional):

• 2 green onions, chopped
• Extra blue cheese crumbles
• 2 tbsp chopped fresh parsley
• Drizzle of ranch dressing

Substitutions: Use sweet potatoes instead of russet for a sweeter base. Swap blue cheese for feta or cheddar for a milder flavor. Replace sour cream with Greek yogurt for a lighter filling. Use canned chicken (drained) instead of shredded chicken for quicker prep.

Equipment Needed

• Baking sheet
• Fork
• Medium mixing bowl
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons

These are common kitchen tools you likely have. A baking sheet makes roasting the potatoes easy.

How to Make Buffalo Chicken Stuffed Baked Potatoes Recipe

Bake the Potatoes

Preheat the oven to 400°F and scrub the potatoes clean. Rub with olive oil, sprinkle with salt, and bake for 45-60 minutes until fork-tender.

Prepare the Buffalo Chicken Filling

In a medium bowl, mix shredded chicken, buffalo hot sauce, cream cheese, sour cream, and ¼ cup cheddar cheese. Stir until smooth and well-combined.

Hollow Out the Potatoes

Cut a slit in each baked potato and scoop out most of the flesh, leaving a ¼-inch border. Mash the scooped potato in a small bowl and mix it into the buffalo chicken filling.

Stuff the Potatoes

Spoon the buffalo chicken filling into the hollowed-out potato skins, filling generously. Sprinkle the remaining ¼ cup cheddar cheese and blue cheese over the top of each potato.

Bake Again

Place stuffed potatoes back on the baking sheet and bake at 400°F for 5-7 minutes until the cheese is melted and bubbly. Remove from the oven and let cool for 2 minutes.

Garnish and Serve

Top with green onions, extra blue cheese, parsley, and a drizzle of ranch dressing, if using. Serve warm for the best flavor and texture.

Tips for a Great Buffalo Chicken Stuffed Baked Potatoes Recipe

Poke potatoes with a fork before baking to prevent bursting; I skipped this once, and it made a mess. Use softened cream cheese for a smooth filling. Adjust buffalo sauce for less heat; I used ⅓ cup for a milder taste, and it was perfect. Bake potatoes until fully tender for easy scooping. I added extra cheddar for more cheesiness, and it was a hit. Keep garnishes fresh by adding them just before serving. Prep the filling ahead to save time.

Pro Tip: Boost the Flavor

Add ¼ tsp smoked paprika to the filling for a smoky depth. I tried this, and it gave the potatoes a rich, bold taste.

Variations and Substitutions

Add ¼ cup diced celery or bell peppers to the filling for extra crunch; I tried celery, and it added freshness. Use shredded turkey or canned chicken for a different protein. Swap blue cheese for ranch dressing as a topping for a milder flavor. For a low-carb option, use cauliflower heads instead of potatoes.

Storage Instructions

Store leftover stuffed potatoes in an airtight container in the fridge for up to 3 days; keep garnishes separate to avoid sogginess. Reheat in the oven at 350°F for 10-12 minutes or microwave for 1-2 minutes.

Can You Freeze Buffalo Chicken Stuffed Baked Potatoes?

Yes, freeze stuffed potatoes without garnishes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat at 350°F for 15 minutes.

FAQs About Buffalo Chicken Stuffed Baked Potatoes Recipe

Here are answers to common questions about this dish.

1. Can I use sweet potatoes instead of russet?
   Yes, sweet potatoes add a sweet contrast to the spicy filling. I tried them, and they were delicious.
   
2. What if I don’t like blue cheese?
   Use feta, cheddar, or skip cheese entirely; the filling is still tasty. I used cheddar, and it worked great.
   
3. Can I make this ahead?
   Bake potatoes and prep filling a day ahead; store separately and assemble before final baking. I did this for a party, and it saved time.
   
4. Why is my filling runny?
   Too much sauce or sour cream can cause this; measure carefully and drain any liquid from chicken. I kept mine thick, and it was perfect.
   

How to Serve Buffalo Chicken Stuffed Baked Potatoes

Serve warm with a side of celery sticks, carrot sticks, or a green salad for a balanced meal. Pair with a cold beer or iced tea for a game-day vibe.

Nutrition Info for Buffalo Chicken Stuffed Baked Potatoes

Per serving (1 stuffed potato, 4 servings):

• Calories: 480 kcal
• Protein: 24g
• Carbohydrates: 40g
• Fiber: 4g
• Sugars: 3g
• Fat: 25g
• Saturated Fat: 12g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Buffalo Chicken Stuffed Baked Potatoes Recipe is a spicy, cheesy dish perfect for hearty dinners or game-day meals. Its creamy filling and tender potatoes make it a crowd-pleaser. Share your favorite topping for these stuffed potatoes in the comments below!