Buffalo Chicken Stuffed Baked Potato With Lime Sour Cream And Quick Pickled Celery Recipes

BUFFALO CHICKEN TWICE-BAKED POTATOES

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.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

BUFFALO CHICKEN STUFFED BAKED POTATO WITH LIME SOUR CREAM AND QUICK PICKLED CELERY

Steps:

• To meal prep the potatoes: Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until a paring knife inserted into the center goes in easily without any resistance, about 1 hour. If the potato holds onto the knife, or you lift the potato up while removing the knife, continue to roast in 10-minute increments until cooked through. Let cool, then store in an airtight container in the refrigerator. The potatoes will keep well in the refrigerator for up to 4 days.
• To meal prep the bacon: Reduce the oven temperature to 350 degrees F.
• Lay the bacon slices on a baking sheet and bake until golden brown and crisp but still bendable when lifted, 16 to 18 minutes. When meal prepping bacon, it's important to remove the bacon at this point so you can reheat it without overcooking it. Let cool slightly. Pour off the bacon fat and reserve for another use such as scrambling eggs, sautéing breadcrumbs or making fried rice. The bacon fat will hold in the refrigerator for up to a month. Cool the bacon completely, then store in an airtight container in the fridge for up to 4 days.
• To meal prep the lime sour cream: Whisk together the sour cream, chives, garlic, lime zest and juice of the 1 lime in a medium bowl. Season with salt and pepper. Hold the sauce in an airtight container in the refrigerator for up to 4 days.
• To meal prep the quick pickled celery: Toss together the celery, juice of the remaining lime (2 tablespoons) and salt and pepper to taste in a medium bowl. Let stand at least 10 minutes or refrigerate in an airtight container for up to 4 days.
• To meal prep the Buffalo chicken: Melt the butter in a medium sauté pan over medium heat. Add the hot sauce, whisk the mixture together and bring to a simmer. Add the chicken and stir to evenly coat and warm the chicken through, 3 to 4 more minutes. Remove from the heat and add salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 4 days.
• To serve the stuffed baked potato: Preheat the oven to 350 degrees F.
• Cut a slit down the center of as many potatoes as you're serving (keep the remaining refrigerated). Gently press the sides to open up the potatoes. Season with a pinch of salt and pepper and use a fork to break up the potatoes. Place each potato on a baking sheet and top each with 1 tablespoon of the Cheddar. Bake until the cheese is almost melted and the edges of the potato skins are beginning to crisp, about 15 minutes. Add 1/2 slice of bacon per potato to the baking sheet and continue to bake until the bacon is crisped and warmed through, the cheese is melted and the potatoes are heated through, another 5 minutes. When cool enough to handle, crumble the bacon.
• Meanwhile, reheat 1/4 cup of the Buffalo chicken mixture per potato in the microwave or in a sauté pan over medium-low heat.
• Top the melted cheese on each potato with some of the chicken mixture, a dollop of the lime sour cream, a sprinkle of crumbled bacon and some quick pickled celery. Serve immediately.

BUFFALO CHICKEN-TOPPED POTATOES

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.

BUFFALO STYLE BAKED POTATOES

Steps:

• Combine cheese,dressing and wing sauce in a bowl beat till well blended and garlic powder.
• Slice the potatoes in a fan effect 3/4 through, put in the microwave for 10 minutes.
• In a pie plate or cookie sheet, put partially arrange potatoes on the baking sheet. Pour melted butter on each one.
• Pour sauce over each potatoes getting into the crevices of the slices.
• Bake for about 45 minutes or till brown and crispy looking.
• Serve immediately --
• optional serve with sour cream on top.

BUFFALO CHICKEN POTATO SKINS

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

BUFFALO CHICKEN TWICE-BAKED POTATOES

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.

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY

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!