Easy Buffalo Chicken Stuffed Baked Potatoes – Best 30-Minute Dinner
Creamy, tangy, and spicy buffalo chicken stuffed into crispy baked potatoes, topped with melted cheddar cheese. Ready in just 30 minutes, this is the perfect weeknight dinner or game day crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 medium russet potatoes
- Olive oil (for rubbing skins, optional)
- Salt (for seasoning skins)
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1/3 cup buffalo hot sauce (e.g., Frank’s RedHot)
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Extra shredded cheddar cheese (for topping)
- Chopped green onions or chives (for garnish)
- Extra ranch or blue cheese dressing (for drizzling)
- Crispy bacon bits (optional)
Instructions
- Cook the potatoes: Wash and dry potatoes, poke several times with a fork. Microwave on high for 4 minutes, flip, then cook another 4-5 minutes until tender. Alternatively, bake at 400°F for 45-60 minutes. Let cool 5 minutes.
- Prepare the filling: In a medium bowl, combine shredded chicken, softened cream cheese, buffalo hot sauce, ranch or blue cheese dressing, melted butter, garlic powder, and half the shredded cheddar. Stir until creamy and well combined.
- Scoop and stuff: Cut potatoes in half lengthwise. Scoop out fluffy interior, leaving a 1/4-inch border. Mix scooped potato with the buffalo chicken mixture. Spoon filling back into skins, mounding slightly.
- Top with cheese and bake: Arrange stuffed potatoes on a baking sheet. Sprinkle remaining cheddar on top. Add bacon bits if using. Bake at 375°F for 12-15 minutes until cheese is melted and bubbly. Broil 1-2 minutes for golden top (watch closely).
- Garnish and serve: Let rest 2-3 minutes. Sprinkle with green onions or chives, drizzle with extra dressing, and serve hot.
Notes
Ensure cream cheese is truly softened to avoid lumpy filling. For crispier skins, brush empty potato skins with melted butter and salt before filling. The filling can be made up to 2 days ahead. Adjust spice level by choosing milder or hotter hot sauce. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 stuffed potato hal
- Calories: 400
- Sugar: 2.5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 33
- Fiber: 3.5
- Protein: 26
Keywords: buffalo chicken, stuffed potatoes, baked potatoes, 30-minute dinner, game day, comfort food, easy dinner, weeknight meal