Back to Buffalo Chicken-Topped Potatoes

Print Options


Card Sizes

Buffalo Chicken-Topped Potatoes Recipe

Buffalo Chicken-Topped Potatoes Recipe

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. YIELD:8 servings


  • 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


  • 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.

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.