Modern American Cuisine
Buffalo Chicken Baked Potatoes
This hearty American dish combines two massive culinary favorites: crispy, oven-baked jacket potatoes and tender shredded chicken tossed in a legendary tangy-hot Buffalo sauce. The fluffy potato interior is gently mashed with butter to create an ideal canvas for the zesty meat filling. A cool, creamy yogurt and blue cheese sauce is drizzled on top, masterfully cooling down the fiery element of the pepper. Thin slices of fresh celery crown the dish, providing a juicy crunch and vibrant freshness for an impeccable harmony of temperatures and textures.
Dishday
Recipe overview
- Total time
- 65 min
- Prep
- 15 min
- Cooking
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 510 kcal
- Protein
- 34 g
- Fat
- 24 g
- Carbs
- 38 g
- Fiber
- 4 g
Step by step
Method
- 01
Preheat the oven to 200°C
Preheat the oven to 200°C. Thoroughly wash the potatoes with a brush, pat dry, prick them multiple times with a fork to prevent bursting, then rub with olive oil and coarse salt.
- 02
Place the potatoes on a baking sheet and bake for about 50 mi…
Place the potatoes on a baking sheet and bake for about 50 minutes. Check for doneness by inserting a toothpick or knife into the center; it should slide in effortlessly while the skin turns crispy.
- 03
While the potatoes bake, prepare the chicken
While the potatoes bake, prepare the chicken: shred the cooked chicken breast with your fingers into fine strands or small dice. Place in a saucepan, pour in the Buffalo sauce, and warm over low heat for 3 minutes until fully coated.
- 04
Make the cooling dressing
Make the cooling dressing: in a small bowl, mash the blue cheese with a fork into fine crumbles, mix in the plain yogurt and a pinch of black pepper until it reaches a thick, uniform consistency.
- 05
Finely slice the fresh celery stalk and green onions into thi…
Finely slice the fresh celery stalk and green onions into thin pieces. These fresh elements will provide a juicy contrast against the starchy potato core.
- 06
Cut a deep slit lengthwise down the top of each hot potato, t…
Cut a deep slit lengthwise down the top of each hot potato, then gently squeeze the sides to pop it open. Fluff the steaming potato flesh inside with a fork, mixing in a pat of butter and a pinch of salt.
- 07
Generously stuff the inside of each potato with the warm buff…
Generously stuff the inside of each potato with the warm buffalo chicken. Top with the yogurt-blue cheese sauce, then scatter the crunchy celery and sliced green onions over the top and serve immediately.
Dishday
Useful advice
Cooking tip
You can bake the potatoes ahead of time, then simply split, stuff with the buffalo chicken, and reheat under the broiler for a couple of minutes before serving.
How to serve
Serve the potatoes piping hot on flat plates, generous with the cold yogurt sauce right before eating to emphasize the hot-and-cool contrast.
How to store
Assembled potatoes do not store well because the celery will lose its crispness. Keep the baked potatoes and chicken filling in separate containers in the fridge for up to 2 days.
Note
To make a quick homemade Buffalo sauce, mix any hot cayenne pepper sauce (like Frank's RedHot) with melted butter in a 1:1 ratio.
