Buffalo Chicken Baked Potatoes
Tender baked russet potatoes filled with hot-sauce chicken, melted cheddar, ranch, and scallions. An easy Buffalo-style dinner ready in about an hour.
Prep: 10 min · Cook: 55 min · Yield: 4 · Method: Oven
Ingredients
- 4 medium russet potatoes
- 2 cups cooked chicken
- 0.333 cup hot sauce
- 0.5 cup cheddar cheese
- 0.25 cup ranch dressing
- 3 scallions
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
Cooking instructions
- Heat the oven to 425°F. Scrub the potatoes, pat them dry, rub with olive oil, and sprinkle with salt. Pierce each potato several times with a fork. (about 5 min) — 425°F
- Bake the potatoes directly on the oven rack for 45 to 50 minutes, until a knife slides easily into the centers. (about 50 min) — 425°F
- While the potatoes bake, toss the cooked chicken with the hot sauce in a bowl. (about 3 min)
- Split the hot potatoes lengthwise and gently fluff the interiors with a fork. Fill each potato with the Buffalo chicken and top with cheddar. (about 3 min)
- Return the filled potatoes to the oven and bake for 5 minutes, until the cheddar is melted and the filling reaches 165°F. (about 5 min) — 425°F
- Drizzle with ranch dressing and finish with sliced scallions. (about 2 min)