Baked Buffalo Chicken Potato Bowl For Two Recipes

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BUFFALO CHICKEN TWICE-BAKED POTATOES



Buffalo Chicken Twice-Baked Potatoes image

This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.

Provided by Karencuts

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h15m

Yield 8

Number Of Ingredients 7

4 large baking potatoes
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts, cut in bite-sized pieces
½ cup butter
salt and ground black pepper to taste
3 cups shredded Cheddar cheese, divided
1 ½ cups Buffalo hot sauce (such as Texas Pete®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
  • Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  • Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
  • Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 40.4 g, Cholesterol 117.1 mg, Fat 33.4 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1706.5 mg, Sugar 1.7 g

BUFFALO CHICKEN TWICE-BAKED POTATOES



Buffalo Chicken Twice-Baked Potatoes image

These high-protein potatoes make the perfect appetizer, snack or side dish. Plus, they're gluten-free and Whole30 friendly.

Provided by Beth Lipton

Categories     Appetizer, Clean Sides, Snacks

Yield 8

Number Of Ingredients 17

4 Russet potatoes, scrubbed and dried
1 tbsp avocado oil
½ cup avocado oil mayonnaise
2 tbsp plain unsweetened almond milk
1 tbsp fresh lemon juice
2 tsp dried parsley
1½ tsp dried dill
½ tsp coconut aminos
½ tsp garlic powder
¼ tsp onion powder
⅛ tsp ground black pepper
3 tbsp ghee, divided
1 lb boneless, skinless chicken thighs, patted dry, trimmed, cut into 1-inch pieces
sea salt and ground black pepper, to taste
¾ cup hot sauce (NOTE: Look for a Whole30-compliant hot sauce such as Frank's Red Hot.)
2 ribs celery, thinly sliced
1 green onion, thinly sliced

Steps:

  • 1. Preheat oven to 350ºF. Rub potatoes with oil and prick all over with a fork. Place on a baking sheet and roast until very tender, about 1 hour to 1 hour, 30 minutes (depending on size of potatoes). 2. Prepare dressing: In a medium bowl, whisk all ingredients together in a bowl. Thin with additional water if dressing is too thick, whisking in 1 tsp at a time. (MAKE AHEAD: Dressing can be made up to 2 days in advance; keep covered and refrigerated. Whisk before serving.) 3. Prepare filling: Warm one-third of ghee in a large skillet over medium heat. Add chicken to skillet, season with salt and pepper and cook, stirring occasionally, until golden and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer chicken to a cutting board; finely chop. Return to skillet, reduce heat to medium-low and add hot sauce and remaining ghee; stir until well combined. Remove from heat. 4. Slice potatoes in half lengthwise. Scoop flesh into a large bowl, leaving enough flesh inside potato skins so they hold their shape. Mash potato flesh with a fork. Add chicken and sauce from skillet and mix to combine well with potato flesh. Taste and season with salt and pepper, if needed. Scoop mixture back into skins. Bake until heated through, about 15 to 20 minutes. 5. Drizzle potatoes with ranch dressing and top with celery and green onions.

Nutrition Facts : Calories 317 calories

BUFFALO CHICKEN TWICE-BAKED POTATOES



Buffalo Chicken Twice-Baked Potatoes image

Putting this here for safekeeping--this is from Southern Living. I think it would also be yummy with barbecue sauce. Cooking time includes time to bake potatoes.

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

4 baking potatoes
1 cup reduced-fat cheddar cheese, shredded and divided
3/4 cup fat free sour cream
1 tablespoon hot sauce (Buffalo style)
1 lb chicken breast (grilled or broiled)
1/4 cup hot sauce (Buffalo style)
1 tablespoon butter
3/4 teaspoon chili powder
green onion (optional)
light sour cream (optional)
hot sauce (optional)
shredded cheddar cheese (optional)

Steps:

  • Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
  • Bake at 425° for 1 hour or until potatoes are tender.
  • Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
  • Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
  • Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
  • Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.

Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.6, Cholesterol 42.3, Sodium 301.4, Carbohydrate 17.6, Fiber 1.3, Sugar 2.5, Protein 14.3

BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO



Baked Buffalo Chicken Potato Bowl for Two image

Quick and easy Buffalo chicken served on top of a baked potato, corn, and topped with cheese in a bowl.

Provided by mattie_n_bryan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

2 baking potatoes
2 skinless, boneless chicken breasts
½ cup Buffalo sauce, or to taste
1 (15.25 ounce) can whole kernel corn, drained
3 tablespoons butter
2 tablespoons garlic powder
⅛ cup shredded Cheddar cheese, or more to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
  • Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
  • Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
  • Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
  • Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

Nutrition Facts : Calories 742.4 calories, Carbohydrate 93.5 g, Cholesterol 122 mg, Fat 27.2 g, Fiber 9.6 g, Protein 40.2 g, SaturatedFat 14 g, Sodium 2545.9 mg, Sugar 10.2 g

BUFFALO TWICE BAKED POTATOES



Buffalo Twice Baked Potatoes image

Provided by Sunny Anderson

Categories     side-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

4 russet potatoes
Extra-virgin olive oil, for oiling the potatoes
Kosher salt and freshly ground black pepper
1 1/2 cups crumbled blue cheese
2/3 cup hot sauce, such as Frank's
4 ounces cream cheese
2 jalapenos, finely chopped
1 cup shredded Cheddar
1/4 cup store-bought ranch dressing
5 chives, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes).
  • Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment.
  • Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes.
  • Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm.

BUFFALO CHICKEN-TOPPED POTATOES



Buffalo Chicken-Topped Potatoes image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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., 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. , Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder. , 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. , Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 198mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
  • In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  • Add the potatoes and stir to coat.
  • Add the potatoes to a greased baking dish.
  • When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  • Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  • Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  • Once the potatoes are fully cooked add the marinated chicken.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
  • In a large bowl mix all the topping ingredients together.
  • Top the raw chicken with the topping.
  • Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY



Buffalo Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive

Provided by Danielle Navish

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 9

4 russet potatoes
2 tablespoons olive oil
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, softened
2 cups shredded chicken
1 packet ranch seasoning
½ cup hot sauce
chive, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
  • Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
  • Remove from oven and allow the potatoes to cool for at least 10 minutes.
  • Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
  • Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
  • Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
  • While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
  • Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
  • Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
  • Remove from oven and garnish with your favorite white dressing and chives (optional).
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams

BAKED BUFFALO CHICKEN



Baked Buffalo Chicken image

When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. -Beth Zimmerman, Willingboro, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

3/4 cup Buffalo wing sauce, divided
4 boneless skinless chicken breast halves (6 ounces each)
3/4 cup all-purpose flour
3/4 teaspoon dried tarragon
1/2 teaspoon pepper
1-1/4 cups panko bread crumbs

Steps:

  • Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 811mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

EASY BUFFALO CHICKEN & POTATO BAKE RECIPE - (4.9/5)



Easy Buffalo Chicken & Potato Bake Recipe - (4.9/5) image

Provided by á-73168

Number Of Ingredients 11

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion

Steps:

  • Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing. Enjoy!

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From livingwithlady.com


TWICE BAKED BUFFALO CHICKEN POTATOES - SAY GRACE
2016-09-14 Man, was it tasty! Be sure to look out for some delicious lobster recipes to come as I was totally inspired by the cuisine there. We spent 4 lovely nights there and we headed back Sunday afternoon and I needed to whip up something fairly easy and quick when we returned. Hence, these delicious Twice Baked Buffalo Chicken Potatoes came to life ...
From saygraceblog.com


BUFFALO CHICKEN TWICE BAKED SWEET POTATOES - TJ'S TASTE
Instructions. Preheat the oven to 400° F. Wash the sweet potato then, using a sharp paring knife, poke four or five holes in it. Place the potato on a parchment paper or silicone lined sheet pan or baking dish and pop in the oven for 40 minutes to an hour.
From tjstaste.com


BUFFALO CHICKEN BAKED POTATO - THAT FIT FAM
2019-05-03 Sprinkle with salt & pepper. Bake @ 400* for 45-60 minutes, depending on size of potato. Slice potato & gently mash the insides with your fork. Mix in salt & pepper & optional butter. Mix rotisserie chicken with desired amount of Franks Buffalo Sauce and place on top of potato. Top with cheese, green onions, & Greek yogurt.
From thatfitfam.com


SIMPLE BAKED BUFFALO CHICKEN RECIPE | YELLOWBLISSROAD.COM
2021-09-27 Instructions. Preheat oven to 400 degrees F. Place chicken breasts in a large ziploc bag or between two pieces of plastic wrap and lightly pound until they are of even thickness. Spray a 9×13-inch baking dish with nonstick cookie spray. Place chicken breasts in …
From yellowblissroad.com


AWARD WINNING BUFFALO CHICKEN POTATO CASSEROLE - LET'S DISH RECIPES
Instructions. Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray. In medium bowl, stir together cubed chicken and hot sauce. In large bowl, stir together potatoes, ranch dressing, cheese and soup. Season with salt and pepper, to taste. Spoon into the prepared baking dish.
From letsdishrecipes.com


LOADED BAKED POTATOES & BUFFALO CHICKEN CASSEROLE RECIPE
2022-02-19 Instructions to make Loaded Baked Potatoes & Buffalo Chicken Casserole: Preheat oven to 450°F. Cube Potatoes bout inch, inch and a half. Place potatoes, seasonings, evoo & hot sauce in bowl. Mix & coat potatoes. Scoop potatoes out leaving behind as much marinade as possible. In 9×11 dish sprayed with Olive Oil cookin spray. Bake approx 50 ...
From foodfavorite.netlify.app


BUFFALO CHICKEN AND POTATO CASSEROLE - THE GIRL WHO ATE EVERYTHING
2014-11-07 In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika. Add the potatoes and toss to coat. Place the potatoes in a greased 9x13 baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
From the-girl-who-ate-everything.com


TWICE BAKED CROCK POT BUFFALO CHICKEN SWEET POTATOES
Ingredients. 2 boneless chicken breasts. 4 Large sweet potatoes. 1 1/2 cups Frank's Buffalo Wing Sauce. Diced green onions. 1/2 stick of salted butter (or unsalted) 1 cup cheddar or pepper jack cheese. Seasonings for taste: 1 tsp salt.
From themrsinglink.com


GRILLED BUFFALO CHICKEN TWICE BAKED POTATOES RECIPE
2015-08-03 Preheat grill to 400F. Place foil wrapped potatoes on upper grill grate/rack and close lid. Bake the potatoes in the grill for about 75 minutes or until soft when poked with a …
From theblackpeppercorn.com


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