I have had cravings for buffalo chicken a few times over the past few months, most recently when I made these Buffalo Chicken Quesadillas. So when I was given the blog Cheese Curd in Paradise in this Blogger's Choice Recipe Swap hosted by A Taste of Home Cooking, I was excited to see this recipe for Cheesy Buffalo Chicken Stuffed Potatoes.
I made all of the components, including fresh chicken, all at once so it took me a little longer, but the original recipe actually calls for canned chicken so if you are ok with that you could save a lot of time.
Lately I have been trying to prep 2 days of meals at once, and this recipe gives you the chance to do that quite easily. First, make some extra chicken - if you shred it all, you have chicken to simmer in some salsa for tacos the next day. Or just cube it up and the next day throw it into soup or a pot pie, or even a pasta casserole. Also, when you scoop out the potatoes, you'll have a nice bowl of already cooked potatoes, perfect for either breakfast the next day, or even some potato pancakes for dinner the next night. I love meals and prep work that can be repurposed for another meal on another day - it makes me feel like I'm saving so much time.
I really enjoyed these stuffed potatoes - thanks for sharing them, Ashley! Stuffing them with chicken was something I had never done before, and add all that creamy, cheesy goodness on top of the Buffalo flavor and I was in heaven. Delicious!
Cheesy Buffalo Chicken Stuffed Potatoes
Recipe from: Cheese Curd in Paradise
(slightly adapted to use fresh instead of canned chicken, and quantities lowered for 2 potatoes)
- 2 chicken breasts, poached in liquid (I used some water, chicken broth, garlic powder, and onion powder) and shredded with 2 forks.
- 6 oz cream cheese
- 1/4 c wing sauce; I used Frank's Red Hot
- 2 tbsp ranch dressing
- 1/4 c shredded mozzarella cheese
- 2 large baking potatoes
- 1/2 c shredded cheddar cheese
- 1/3 c blue cheese crumbles
- Preheat your oven to 375 degrees.
- Bake the potatoes; I do this in the microwave and it takes about 6 minutes for 2. Be sure to pierce them with a fork a few times before cooking. When they are done, cut off the top and gently scoop out the insides.
- Mix the shredded chicken, cream cheese, ranch, and hot sauce. I also threw in a bit of the blue cheese.
- Place the potatoes on a baking sheet and spoon the chicken mixture into the potato. Top with the cheddar cheese and finally the blue cheese crumbles.
- Bake on 375 for about 20 minutes. Turn on the broiler for the last 2-3 minutes to brown the tops, making sure not to burn the potatoes.
Here are the other recipes featured in this swap:
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