Buffalo Chicken Stuffed Baked Potatoes with Ranch

Quick Recipe Version (TL;DR)

• Yield: 4 stuffed potatoes (4 servings)
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 4 large russet potatoes (10–12 oz each)
• 1 tbsp olive oil, 1 tsp kosher salt
• 3 cups cooked shredded chicken (about 1 lb)
• 1/2 cup Buffalo-style hot sauce (such as Frank’s RedHot)
• 3 tbsp unsalted butter, melted
• 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/3 cup ranch or blue cheese dressing, plus extra for drizzling
• 1/4 cup crumbled blue cheese (optional)
• 2 green onions, thinly sliced; 1 rib celery, finely diced (optional)

Do This

• 1. Heat oven to 425°F (220°C). Scrub potatoes, dry, rub with olive oil and salt, and bake directly on the rack for 55–65 minutes until very tender.
• 2. While potatoes bake, shred cooked chicken. In a bowl, whisk hot sauce, melted butter, garlic powder, onion powder, and pepper. Toss in chicken to coat.
• 3. When potatoes are cool enough to handle, slice lengthwise and gently scoop out most of the flesh, leaving 1/4-inch shells.
• 4. Add about half of the scooped potato to the chicken mixture along with 1/3 cup ranch or blue cheese dressing and 1/2 cup of the shredded cheeses. Stir until creamy.
• 5. Place potato shells on a baking sheet. Stuff with Buffalo chicken mixture, mounding it up.
• 6. Top with remaining shredded cheeses and crumbled blue cheese (if using). Bake 10–15 minutes until cheese is melted and bubbly.
• 7. Garnish with green onions, celery, and extra hot sauce or dressing. Serve hot.

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Why You’ll Love This Recipe

• All the flavors of classic Buffalo wings tucked into a cozy, cheesy baked potato.
• Perfect for using up leftover or rotisserie chicken in a fun, hearty way.
• Easy to customize with ranch or blue cheese, extra heat, or extra veggies.
• Great as a game-day main dish, casual dinner, or make-ahead lunch.

Grocery List

• Produce: 4 large russet potatoes, 2 green onions, 1 rib celery (optional), fresh parsley (optional)
• Dairy: Unsalted butter, shredded mozzarella cheese, shredded sharp cheddar cheese, ranch or blue cheese dressing, blue cheese crumbles (optional)
• Pantry: Olive oil, Buffalo-style hot sauce (such as Frank’s RedHot), garlic powder, onion powder, smoked paprika (optional), kosher salt, black pepper, cooked shredded chicken (rotisserie or leftover)

Full Ingredients

For the Baked Potatoes

• 4 large russet potatoes (10–12 oz / 280–340 g each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt

For the Buffalo Chicken Filling

• 3 cups cooked shredded chicken (about 1 lb / 450 g; rotisserie or leftover)
• 1/2 cup Buffalo-style hot sauce (such as Frank’s RedHot)
• 3 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika (optional, for a smoky note)
• 1/4 tsp freshly ground black pepper
• 1/3 cup ranch or blue cheese dressing
• 2 tbsp chopped fresh parsley (optional)

For Assembling & Topping

• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup crumbled blue cheese (optional, especially good if using ranch dressing)
• 2 green onions, thinly sliced
• 1 rib celery, very finely diced (optional, for crunch)
• Extra Buffalo-style hot sauce, for drizzling (optional)
• Extra ranch or blue cheese dressing, for drizzling (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the potatoes

Preheat your oven to 425°F (220°C). Make sure the oven rack is in the middle position.

Scrub the russet potatoes well under cool running water to remove any dirt, then dry them thoroughly with a clean towel. Dry skins crisp up much better in the oven. Using a fork, poke each potato 4–5 times all over to allow steam to escape while baking.

Rub each potato lightly with olive oil, then sprinkle with kosher salt. Place the potatoes directly on the oven rack (with a baking sheet on the rack below to catch any drips, if you like) for the crispiest skins.

Step 2: Bake the potatoes until fluffy

Bake the potatoes for 55–65 minutes, turning once halfway through, until the skins are crisp and a fork or skewer slides into the center very easily. The exact time will depend on the size of your potatoes.

When they are done, remove the potatoes from the oven and let them cool on a wire rack just until they are comfortable to handle, about 10 minutes. Keep the oven on at 425°F (220°C) for the final bake later.

Step 3: Make the Buffalo sauce and prep the chicken

While the potatoes bake, prepare the filling. If your chicken is not already shredded, shred it now using two forks or your fingers into bite-sized pieces. You should have about 3 cups of loosely packed shredded chicken.

In a large mixing bowl, whisk together the hot sauce, melted butter, garlic powder, onion powder, smoked paprika (if using), and black pepper until smooth and slightly thickened. Taste the sauce; add a bit more hot sauce if you want extra heat.

Add the shredded chicken to the bowl and toss until every piece is well coated in the Buffalo sauce. Set aside while the potatoes finish baking and cooling slightly.

Step 4: Hollow out the potatoes

Once the potatoes are cool enough to handle, use a sharp knife to slice each one lengthwise, but do not cut them all the way through the bottom if you want more of a “boat” shape. You can slice fully in half if you prefer open-faced stuffed potatoes.

Gently squeeze the ends of each potato to open it up. Using a spoon, carefully scoop out most of the fluffy potato flesh into a medium bowl, leaving about a 1/4-inch (6 mm) thick shell so the skins stay strong enough to hold the filling.

You will end up with a pile of scooped potato. Lightly mash it with a fork to break up large chunks. Measure out about half of it (roughly 1 to 1 1/2 cups) to add to your filling. The rest can be saved for another use, like mashed potatoes or potato cakes.

Step 5: Mix the creamy Buffalo chicken filling

To the bowl of Buffalo-coated chicken, add the reserved mashed potato (about half of what you scooped out), 1/3 cup ranch or blue cheese dressing, and 1/2 cup of the shredded mozzarella and 1/2 cup of the shredded cheddar.

Stir everything together until the mixture is well combined, creamy, and evenly distributed. The potato helps the filling hold together and makes the center extra fluffy and satisfying. If it seems dry, stir in an extra tablespoon or two of dressing or a splash of milk. If it feels too loose, add a bit more of the reserved potato.

Fold in the chopped parsley, if using. Taste and adjust seasoning, adding a pinch of salt or more hot sauce if needed.

Step 6: Stuff the potato shells and top with cheese

Arrange the potato shells on a rimmed baking sheet. Divide the Buffalo chicken mixture evenly among the potatoes, packing and mounding it up nicely to create generous, rounded tops.

In a small bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup cheddar. Sprinkle this cheese mixture evenly over the tops of the stuffed potatoes. If you are using blue cheese crumbles, scatter them over the top as well.

Place the baking sheet back into the 425°F (220°C) oven. Bake for 10–15 minutes, until the cheese is fully melted, bubbling, and just starting to brown in a few spots, and the filling is heated through.

Step 7: Garnish and serve

Remove the stuffed potatoes from the oven and let them sit for 5 minutes to set slightly. This rest makes them easier to handle and eat.

Just before serving, drizzle the tops with a little extra Buffalo sauce and/or ranch or blue cheese dressing, to taste. Sprinkle generously with sliced green onions and finely diced celery for crunch and freshness.

Serve the Buffalo chicken stuffed potatoes hot as a main dish with a crisp salad or simple vegetable side, or halve them again to serve as hearty game-day snacks.

Pro Tips

• Shortcut the baking time: To speed things up, microwave the scrubbed, pierced potatoes on high for 6–8 minutes (turning once), then transfer to the oven to finish baking and crisping the skins for 25–30 minutes.
• Use very hot potatoes for fluffiest insides: Scooping and mashing the potato flesh while it is still warm makes it easier to blend into the filling and gives you a lighter, fluffier texture.
• Control the heat level: For milder potatoes, use a little less hot sauce and add an extra tablespoon of butter or dressing. For spicier results, drizzle more hot sauce on top after baking instead of overloading the filling.
• Choose the right potatoes: Russets work best because their high starch content bakes up fluffy and their skins hold up well once stuffed.
• Line your pan for easy cleanup: Line the baking sheet with parchment paper or foil before the final bake to catch any melty cheese and sauce drips.

Variations

• Lighter version: Use shredded rotisserie chicken breast, swap half of the dressing for plain Greek yogurt, and reduce the cheese on top by half. You still get big flavor with a bit less richness.
• Sweet potato twist: Substitute large sweet potatoes for the russets. The natural sweetness pairs beautifully with spicy Buffalo sauce and tangy blue cheese.
• Party-friendly minis: Use small russet or baby potatoes, scoop out just a bit of the centers, and fill lightly to make bite-size Buffalo chicken potato skins for appetizers.

Storage & Make-Ahead

Let leftover stuffed potatoes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, loosely covered with foil, until hot in the center and the cheese is remelted. You can also reheat individual portions in the microwave, though the skins will not stay as crisp.

For make-ahead prep, bake and scoop the potatoes and prepare the Buffalo chicken filling up to 1 day in advance. Store the shells and filling separately in the refrigerator. When ready to serve, stuff, top with cheese, and bake until heated through and bubbly, adding a few extra minutes since the filling will be cold.

To freeze, assemble the stuffed potatoes but do not do the final bake. Place on a baking sheet to freeze until solid, then transfer to a freezer bag or container for up to 2 months. Bake from frozen at 350°F (175°C) for 30–40 minutes, until hot in the center and the cheese is melted.

Nutrition (per serving)

Approximate values for one stuffed potato (1 of 4), made with ranch dressing and without optional blue cheese crumbles: about 650 calories, 35 g protein, 35 g fat, 45 g carbohydrates, 4 g fiber, and 1,800 mg sodium. Using less cheese, a lighter dressing, or smaller potatoes will reduce the calories and sodium. Adding blue cheese crumbles will slightly increase the fat and sodium content.