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Buffalo Chicken-Topped Potatoes Recipe
Buffalo Chicken-Topped Potatoes Recipe photo by Taste of Home

Buffalo Chicken-Topped Potatoes Recipe

Publisher Photo
If your favorite appetizers are cheesy potato skins and buffalo chicken wings, you'll find this recipe one to cheer about. Loaded with cheese, sour cream and onions, these hearty, stuffed potatoes get a sassy bite from mild wing sauce. —Michelle Gauer, Spicer, Minnesota
TOTAL TIME: Prep: 70 min. Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 70 min. Bake: 10 min.
MAKES: 8 servings

Ingredients

  • 4 medium potatoes (about 1-1/2 pounds)
  • 3/4 cup shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 2 tablespoons buffalo wing sauce, divided
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 tablespoon canola oil
  • 2 tablespoons white vinegar
  • 2 tablespoons butter
  • Additional sour cream and chopped green onions

Nutritional Facts

1 potato half (calculated without additional sour cream and green onions) equals 254 calories, 12 g fat (6 g saturated fat), 60 mg cholesterol, 198 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  2. In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese.
  3. Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder.
  4. In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer.
  5. Spoon chicken mixture over potatoes. Serve with additional sour cream and onions. Yield: 8 servings.
Originally published as Buffalo Chicken-Topped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p217

Nutritional Facts

1 potato half (calculated without additional sour cream and green onions) equals 254 calories, 12 g fat (6 g saturated fat), 60 mg cholesterol, 198 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g protein.

Reviews for Buffalo Chicken-Topped Potatoes

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   (2)
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MY REVIEW
Reviewed May. 2, 2013

VERY GOOD

MY REVIEW
Reviewed Sep. 20, 2012

I rcvd an email featuring this recipe and made these for dinner same evening. Let me tell you, these baked potatoes are YUMMY!! A little time consuming but very easy to make. Hubby and I really enjoyed this one and will for sure make these again. These were our main course and we had fresh broccoli to go with but these could easily be a great appetizer too.

I highly recommend this recipe - enjoy!

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