BUFFALO CHICKEN TWICE-BAKED POTATOES
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
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
BUFFALO CHICKEN TWICE BAKED POTATOES
Steps:
- Preheat oven to 400 degrees.
- Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
- Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
- In a bowl combine the insides of your potatoes with ranch dressing and Frank's Red Hot Sauce. Use a handheld mixer to whip your potatoes until you have a smooth consistency.
- Now stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill.
- Using a spoon fill your potato skins with the buffalo chicken mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
- Remove from oven. Top with a drizzle of Frank's Red Hot Sauce or ranch dressing. Add sliced green onion if you like.
Nutrition Facts : Calories 177 kcal, Carbohydrate 20 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 869 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BUFFALO CHICKEN TWICE-BAKED POTATOES
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
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 TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
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 TWICE-COOKED SWEET POTATOES
Take your favorite game day dip straight to dinnertime. Here, classic Buffalo chicken is stuffed inside and on top of sweet potatoes, then topped with spicy cheese and a crisp celery salad.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Prick the potatoes all over with a fork. Place on a plate, put in the microwave and cook until a knife can easily be inserted, flipping halfway through, about 14 minutes.
- Meanwhile, toss the chicken with 1/2 cup of the Buffalo sauce, half the pepper jack cheese and the garlic powder in a medium bowl.
- Cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl, taking care to keep the skins intact (if the potato is too hot, use a clean kitchen towel to hold). Place the skins on the prepared baking sheet.
- Mash the potato flesh with the cream cheese, 1/2 cup of the Buffalo chicken and the remaining 1/4 cup Buffalo-style sauce. Stuff the skins with the mashed sweet potatoes, and then top each skin with the remaining Buffalo chicken. Sprinkle with the remaining cheese and bake until the cheese is melted, about 5 minutes.
- Meanwhile, mix the celery with the cilantro leaves in a small bowl. Top each potato with the celery salad and drizzle with the ranch dressing.
BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO
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
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
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- 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.
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