Description
This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.
Ingredients
- 4 large baking potatoes
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts, cut in bite-sized pieces
- ½ cup butter
- salt and ground black pepper to taste
- 3 cups shredded Cheddar cheese, divided
- 1 ½ cups Buffalo hot sauce (such as Texas Pete®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork
- checking for doneness after 1 hour and then every 15 minutes
- 1 1/2 to 2 hours total.
- Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear
- about 5 minutes.
- Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken
- 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until filling is hot and cheese is melted
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 15 mins
Servings: 8