Cheesy Buffalo Chicken Baked Potatoes are creamy ranch twice-baked potatoes filled with a spicy buffalo chicken mixture and topped with melty Colby Jack cheese. These hearty stuffed baked potatoes make a complete meal all in one.
What are buffalo chicken baked potatoes?
This dish is perfect for anyone who loves buffalo chicken. Twice-baked potatoes are flavored with ranch seasoning, mixed until creamy, and returned to the skins. They’re then topped with a buffalo chicken filling, finished with shredded Colby Jack, and baked until gooey and hot.
With a touch of spice from the hot sauce, cooling ranch flavor, and crisp diced celery for texture, these stuffed potatoes satisfy on their own. They also work great for game day or a casual family dinner.
Ingredients
Russet potatoes are ideal for twice-baked potatoes and hold up well as skins for filling.
- 5 russet potatoes
- Cream cheese (softened)
- Butter (softened)
- Packet dry ranch dressing mix
- Garlic powder
- Milk
- Celery (diced)
- Hot sauce (such as Frank’s RedHot)
- Shredded Colby Jack cheese
How to make buffalo chicken baked potatoes
- Preheat the oven to 400ºF. Prick the potatoes with a fork, rub them with oil, and bake directly on the oven rack for 50–70 minutes, turning every 20 minutes, until tender. (If short on time, 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, leaving a thin layer attached to the skin to maintain structure. Place the scooped potato flesh in a large bowl.
- Add half the ranch mix, the butter, half the cream cheese, about three-quarters of the shredded cheese, milk, garlic powder, and salt to the potato flesh. Beat with a hand mixer on medium just until combined and smooth.
- Place the potato skins on a foil-lined baking sheet and divide the ranch-stuffed potato mixture among them. Bake 15 minutes, or until heated through.
- While the potatoes bake, make the buffalo chicken filling: combine the remaining cream cheese, the remaining ranch mix, and the hot sauce until smooth. Stir in the cooked chopped or shredded chicken and diced celery.
- Top each twice-baked potato with the buffalo chicken mixture, sprinkle with the remaining cheese, and return to the oven for about 15 minutes, until the filling is hot and the cheese is melted. Serve with optional toppings as desired.
Frequently asked questions
What should I serve with chicken stuffed baked potatoes?
These stuffed potatoes are filling and can be served as a full meal. Light sides like steamed broccoli or corn, a simple soup, or a green salad complement them nicely.
What are some suggested toppings?
Try drizzling ranch or barbecue ranch, adding fresh cilantro, sliced green onions, blue cheese crumbles, or extra hot sauce for those who like more heat.
What kind of cooked chicken can I use?
You’ll need about 3 cups of cooked shredded or chopped chicken (roughly 1½ pounds raw). Good options:
- Rotisserie chicken
- Pulled chicken from boiled or instant pot-cooked breasts
- Baked and chopped chicken breasts
Can I make potato skins instead?
Yes. Prepare potato skins the usual way, reserve the scooped flesh for another use, then fill the skins with the buffalo chicken mixture, top with cheese, and bake until warmed and melted. Serve with ranch and celery sticks for a game-day appetizer.
More potato recipes
- Mini Hasselback Potatoes
- Roasted Ranch Potatoes
- Salt Potatoes
- Grilled Potatoes
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Cheesy Buffalo Chicken Baked Potatoes
Melissa ErdelacPin
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Ingredients
- 5 russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 ounce packet dry ranch dressing mix, divided
- 4 tablespoons butter, softened
- 8 ounces cream cheese, softened and cubed, divided
- 1 1/4 cups shredded Colby Jack cheese, divided
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cups cooked chicken breast, shredded or chopped
- 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
Equipment
- Baking sheets
- Hand mixer
- Pressure cooker or instant pot (optional for faster potatoes)
Instructions
- Preheat oven to 400ºF. Prick potatoes with a fork, rub with oil, and bake 50–70 minutes until tender.
- Cool slightly, slice off the top, and scoop out most of the flesh into a bowl, leaving a thin layer on the skins.
- Mix the scooped potato with 1½ tablespoons ranch mix, butter, 4 ounces cream cheese, ¾ cup cheese, milk, garlic powder, and salt. Beat until smooth.
- Fill the potato skins with the ranch potato mixture and bake 15 minutes until heated through.
- Combine the remaining cream cheese, remaining ranch mix, and hot sauce; stir in the cooked chicken and celery to make the buffalo chicken filling.
- Top each potato with the buffalo chicken, sprinkle the remaining cheese, and bake 15 more minutes until hot and melted. Serve with optional toppings.
Notes
You’ll need about 3 cups cooked shredded or chopped chicken (about 1½ pounds raw). Good choices include rotisserie chicken, pulled chicken cooked and shredded, or baked and chopped chicken.
To make potato skins, reserve the scooped potato flesh for another use, fill the prepared skins with the buffalo chicken mixture, top with cheese, and bake until warmed through. Serve with ranch and celery sticks.
Carbohydrates: 47 g, Protein: 39 g, Fat: 26 g
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