Cheesy Buffalo Chicken Baked Potatoes are creamy ranch twice-baked potatoes filled with a spicy buffalo chicken mixture and topped with ooey Colby Jack cheese. Hearty and satisfying, these stuffed baked potatoes make a complete meal in one dish.
What are buffalo chicken baked potatoes?
These loaded twice-baked potatoes combine the cool tang of ranch with the bold heat of buffalo sauce. The potato flesh is whipped with cream cheese, butter, ranch seasoning and cheese, then returned to the skins and topped with a creamy buffalo chicken mixture and more cheese. The result is a warm, cheesy, slightly spicy meal that’s great for weeknights, game day, or a casual dinner.
Ingredients
Russet potatoes are best for baking and stuffing. Here’s what you’ll need:
- 5 russet potatoes
- 1 tbsp olive oil
- 1 oz (packet) dry ranch dressing mix, divided
- 4 tbsp butter, softened
- 8 oz cream cheese, softened and divided
- 1 1/4 cups shredded Colby Jack cheese, divided
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 cups cooked chicken, shredded or chopped (about 1½ lb)
- 1/3 cup diced celery
- 1/4 cup hot sauce (such as Frank’s RedHot)
- Optional toppings: ranch dressing, cilantro, sliced green onions, blue cheese crumbles
How to make buffalo chicken baked potatoes
- Preheat the oven to 400°F. Prick potatoes with a fork, rub with olive oil, and place on an oven rack. Bake 50–70 minutes until tender, turning every 20 minutes. (For a quicker option, use the Instant Pot or microwave.)
- Let the potatoes cool slightly. Slice off the top of each potato and scoop out most of the flesh into a large bowl, leaving a thin layer of potato on the skins to keep them sturdy.
- Add 1½ tablespoons of the ranch mix, butter, half the cream cheese (about 4 ounces), ¾ cup of the shredded cheese, milk, garlic powder, and salt to the potato flesh. Beat with a hand mixer on medium until smooth and combined.
- Line a baking sheet with foil and arrange the potato skins on it. Spoon the ranch potato filling back into the skins and bake 15 minutes, until heated through.
- While the potatoes are baking, make the buffalo chicken filling. Combine the remaining cream cheese, the rest of the ranch mix, and hot sauce until smooth. Stir in the cooked chicken and diced celery.
- Top each twice-baked potato with the buffalo chicken mixture, sprinkle with the remaining Colby Jack cheese, and bake another 15 minutes, until the filling is hot and the cheese is melted. Serve with optional toppings like ranch drizzle, cilantro, green onions, or blue cheese.
Frequently Asked Questions
What should I serve with these stuffed potatoes?
These baked potatoes are substantial on their own, but pairing them with a light vegetable helps balance the meal. Try steamed broccoli or corn, a simple green salad, or a cup of soup to round out the plate.
What toppings work well?
Popular additions include extra ranch dressing for drizzling, chopped cilantro, sliced green onions, blue cheese crumbles, or additional hot sauce for more heat.
What kind of cooked chicken can I use?
Use about 3 cups of cooked chicken (shredded or chopped), which is roughly 1½ pounds boneless, skinless chicken breasts. Options include:
- Rotisserie chicken
- Pulled chicken (boiled or pressure-cooked and shredded)
- Baked, chopped chicken
Can I make potato skins instead?
Yes. Prepare potato skins by removing more of the flesh and crisping the shells, reserving the insides for mashed potatoes later. Fill the skins with the buffalo chicken mixture, top with cheese, and bake until hot and melty. Serve with ranch and celery sticks for a great game-day appetizer.
More potato recipes
- Mini Hasselback Potatoes
- Roasted Ranch Potatoes
- Salt Potatoes
- Grilled Potatoes
Nutrition (per serving, approximate): 577 kcal; Carbs 47 g; Protein 39 g; Fat 26 g; Sodium 1693 mg. Values are estimates and will vary by ingredients used.
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