Blue Cheese Stuffed Potatoes With Buffalo Chicken Tenders Recipes

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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.

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS



Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders image

A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!

Provided by Mommy Diva

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

4 baking potatoes, scrubbed clean to eat
3 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
salt & freshly ground black pepper
1/4-1/2 cup milk
1/2 cup blue cheese, crumbles
5 scallions, white and green parts, chopped
salt & freshly ground black pepper
2 lbs chicken tenders, cut into bite-size pieces
3 large garlic cloves, chopped
1/4-1/2 cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
4 tablespoons butter
carrot sticks
celery rib
sour cream (to garnish) (optional)

Steps:

  • Preheat oven 400°F.
  • Place the potatoes on a baking sheet and drizzle with some EVOO.
  • Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
  • Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
  • Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
  • Mix in the blue cheese and scallions and season with salt and pepper.
  • Stir to combine everything but try to avoid mashing up the cheese too much.
  • Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
  • Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
  • Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
  • To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
  • Serve a dollop of sour cream if desired, and carrots and celery alongside.
  • Enjoy!

Nutrition Facts : Calories 649.3, Fat 33.2, SaturatedFat 13.5, Cholesterol 190.6, Sodium 989.4, Carbohydrate 31, Fiber 3, Sugar 1.9, Protein 55.5

BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY



Buffalo Chicken Stuffed Shells Recipe by Tasty image

Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce

Provided by Catie Sorrano

Categories     Dinner

Yield 8 servings

Number Of Ingredients 8

1 box jumbo pasta shell
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blue cheese, optional
3 cups chicken breast, cooked, shredded, or cubes
1 packet McCormick's original Buffalo wing seasoning
1 package cream cheese
1 tablespoon hot sauce, if desired on top on shells

Steps:

  • Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
  • In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
  • Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
  • Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.

Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams

BUFFALO CHICKEN TENDERS



Buffalo Chicken Tenders image

These buffalo chicken tenders get a spicy kick thanks to homemade sauce. They taste like they're from a restaurant, but are so easy to make at home. Blue cheese dipping sauce takes them over the top. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound chicken tenderloins
2 tablespoons all-purpose flour
1/4 teaspoon pepper
2 tablespoons butter, divided
1/3 cup Louisiana-style hot sauce
1-1/4 teaspoons Worcestershire sauce
1 teaspoon minced fresh oregano
1/2 teaspoon garlic powder
Blue cheese salad dressing, optional

Steps:

  • Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 801mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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

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