Baked Buffalo Chicken Potato Bowl For Two Recipes

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BUFFALO CHICKEN TWICE BAKED POTATOES



Buffalo Chicken Twice Baked Potatoes image

These Buffalo Chicken Twice Baked Potatoes are healthy and flavorful with a crispy, salty skin and a creamy center! Perfect for lunch, dinner, meal prep, or as an appetizer.

Provided by Christina

Categories     Appetizer     Entree

Time 1h30m

Number Of Ingredients 12

4 medium to large potatoes (Russet, yellow or gold, and sweet potatoes all work well.)
1 tbsp olive oil (extra virgin)
1 tsp coarse salt
1/3 cup ranch dressing
1/4 cup Frank's Red Hot Sauce
1 cup shredded cooked chicken
1/2 cup fresh baby spinach leaves (chopped)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp dried dill

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



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

BUFFALO CHICKEN DIP



Buffalo Chicken Dip image

This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. -Peggy Foster, Florence, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup chopped cooked chicken breast
1/2 cup Buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips

Steps:

  • Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

Nutrition Facts : Calories 152 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 409mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
  • In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  • Add the potatoes and stir to coat.
  • Add the potatoes to a greased baking dish.
  • When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  • Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  • Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  • Once the potatoes are fully cooked add the marinated chicken.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
  • In a large bowl mix all the topping ingredients together.
  • Top the raw chicken with the topping.
  • Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN AND POTATO CASSEROLE



Buffalo Chicken and Potato Casserole image

Filling and delicious. Don't let the high oven temp or number of steps intimidate you. My family of picky eaters loved this and there were no leftovers. Happy eating and I look forward to your comments.

Provided by krisgo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

cooking spray
⅓ cup vegetable oil
¼ cup ranch dressing
2 tablespoons Buffalo wing sauce (such as Frank's® RedHot®)
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons salt
6 Idaho potatoes, cut into 1-inch cubes
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 (12 ounce) package bacon
3 cups shredded Colby Jack cheese
4 green onions, chopped

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  • Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
  • Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
  • Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
  • Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 33.4 g, Cholesterol 131 mg, Fat 38.2 g, Fiber 4 g, Protein 44.2 g, SaturatedFat 16.2 g, Sodium 1540.2 mg, Sugar 2.5 g

BUFFALO CHICKEN TWICE-BAKED POTATOES



Buffalo Chicken Twice-Baked Potatoes image

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

4 baking potatoes
1 cup reduced-fat cheddar cheese, shredded and divided
3/4 cup fat free sour cream
1 tablespoon hot sauce (Buffalo style)
1 lb chicken breast (grilled or broiled)
1/4 cup hot sauce (Buffalo style)
1 tablespoon butter
3/4 teaspoon chili powder
green onion (optional)
light sour cream (optional)
hot sauce (optional)
shredded cheddar cheese (optional)

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

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