Buffalo Chicken Loaded Baked Potato

I know everyone is trying to get back on track after the Thanksgiving binge, but sometimes you need to slowly ease back into your normal eating.  I know Kris and I are just finishing up the last of our leftovers (pie).  But, just so you know, we had two Thanksgiving dinners, one on Thursday and one on Saturday.  Which makes it harder to get back on track, I think.  So buffalo chicken loaded baked potatoes to the rescue!

A few weeks ago a buffalo chicken baked potato popped up on my Instagram feed, and I knew I had to make it at home.  BuzzFeedFood posted the picture, so I looked up the source.  It’s from a restaurant in Philadelphia called Craftsman Row Saloon. Unfortunately, when I was browsing their online menu, I couldn’t find any loaded baked potatoes.  I was looking for some recipe details.  But their Instagram feed has lots of loaded baked potatoes, so I just had to guess on how they made it because I’m not going to Philly.

I have never been to Philadelphia.  And the only way I foresee myself going to Philadelphia anytime in the near future would be if the Eagles make it to the championship game against the Saints.  Because Kris is an Eagles fan…but honestly, it would probably end up being a guys’ trip and I’ve gone on guys’ trips before and swore I’d never do it again…… so no, not making it to Philly to try out the buffalo chicken baked potato. Will have to settle for making it at home. (Which is amazing by the way)!

If you still have an turkey leftover, you could definitely substitute it for the chicken.  I think you could even use leftover mashed potatoes instead of a baked potato.  So keep this recipe in your back pocket for future use.  But I don’t want you to wait until you have leftovers to make this! It makes for a perfect weeknight meal.  I recommend pairing it with a salad to complete the meal. But you can eat it by itself too!

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Buffalo Chicken Loaded Baked Potato

Baked potato piled high with chicken breasts covered in buffalo sauce and then topped with a creamy blue cheese dressing and fresh blue cheese crumbles.

Course: Dinner

Cuisine: American

Servings: 4 Potatoes

Author: Emily

Ingredients

Baked Potatoes

• 4 Russet potatoes large
• Olive oil
• Salt
• Pepper

Creamy Blue Cheese Dressing

• 1/2 cup Mayonnaise
• 3 tbsp Buttermilk
• 1 tsp Garlic powder
• 1/2 tsp Black Pepper
• 1/2 tsp Salt
• 1/4 tsp Cayenne Pepper optional
• 1 tbsp Dried Parsley
• 6 oz Blue Cheese crumbles , reserve 2oz for topping
• 2 tbsp Lager type beer optional, can use vinegar instead of beer

Buffalo Sauce

• 1 cup Butter
• 1 cup Frank's Louisiana Style Hot Sauce
• 1 tbsp garlic powder

Chicken

• 1 1/2 pounds Chicken breasts 2-3 breasts
• Olive oil
• Salt
• Pepper

Instructions

Baked Potatoes

1. Preheat oven to 350 degrees.

2. Scrub potatoes with a stiff brush. Pierce potato skins with a knife or fork. Then coat potatoes in olive oil and sprinkle with salt and pepper. Place on a baking sheet.

3. Bake for 60-75 minutes, until soft.

Buffalo Hot Sauce

1. While the potatoes are baking, make hot sauce.

2. In a medium sized sauce pan, melt butter over medium heat. Do not let the butter boil. 

3. Once the butter is melted, slowly whisk in the hot sauce until well incorporated. Turn heat down to low.

4. Finally, add the garlic powder.  You can keep the sauce on the burner on low to keep it warm until you're ready to use it.  You will likely have leftover sauce.

Chicken

1. While the potatoes are baking, cook your chicken. Heat olive oil in a skillet over medium heat, about 2-3 minutes.

2. Pat chicken breasts dry with a paper towel. Sprinkle both sides of raw chicken breasts with salt and pepper.

3. Place chicken breasts in skillet and cook for approximately 5-8 minutes. Just leave the chicken cooking in the pan, don't move it around. After 5-8 minutes, depending on how big your chicken breast is, flip the chicken over and cook for an additional 5-8 minutes on the second side.  If you want to temp it, it should be 160 degrees.

4. Once chicken is fully cooked, remove it from the skillet and let it rest on a cutting board for a few minutes. Then chop the chicken into bite-sized pieces.  

5. Place the chopped chicken in a medium sized bowel and cover with desired amount of buffalo hot sauce.

Blue Cheese Dressing

1. Mix all ingredients in a medium bowl. Stir well to combine. Reserve 2oz of the blue cheese crumbles to use as topping.

Assembly

1. Once potatoes are finished baking, remove from oven and slice open lenght-wise.

2. Top the baked potato with the chicken coated in the buffalo hot sauce.

3. Drizzle with blue cheese dressing and then finish with a sprinkle of blue cheese crumbles. You can top with more hot sauce if desired. 

Recipe Notes

Inspiration for the buffalo sauce and blue cheese dressing comes from a blog post from The Blind Guy Cooks and a restaurant that Kris used to frequent during a summer he spent in Burlington, Iowa called Lips to Go.