If you’re a fan of buffalo chicken and baked potatoes, this one’s going to rock your world. These Creamy Buffalo Chicken Stuffed Potatoes are packed with flavor spicy buffalo sauce, creamy cheese, juicy chicken, and gooey melted cheddar all inside a crispy baked potato shell. It sounds fancy, but I promise it’s simple. This is one of my favorite comfort meals that looks impressive but is secretly so easy to throw together. Let’s dig in!
Method
Prep the Potatoes
Start by peeling all seven medium potatoes, then carefully slice each one in half lengthwise. You’ll be creating little potato boats, so take a small teaspoon and gently scoop out the insides, leaving a small rim around the edge to hold the filling later. Be gentle here you want the potato shell to hold its shape without tearing. Set the hollowed-out halves aside while you get the oven ready.
Bake the Potato Shells
Preheat your oven to 180°C (fan). Place the prepared potato halves cut-side up in a baking dish. Using a brush or your fingers, lightly coat them with a bit of olive oil just enough to help them roast up golden and crisp. Slide the dish into the oven and bake for around 30 to 35 minutes. You’re looking for the potatoes to soften while still keeping their structure. Once done, remove from the oven and set them aside to cool slightly.
Season & Cook the Chicken
While the potatoes are baking, turn your attention to the chicken. In a small bowl, mix together 1½ teaspoons of sweet paprika, 1 teaspoon of garlic granules, salt, and pepper. Line a baking tray with parchment paper and lay the chicken mini fillets evenly across it. Drizzle the fillets with ½ tablespoon of olive oil, then sprinkle the seasoning mix all over the chicken. Rub everything in so the fillets are well-coated. Bake the chicken at 180°C (fan) for about 20 to 21 minutes, until it’s fully cooked and slightly golden on the edges. Once out of the oven, let it rest for a few minutes, then chop the chicken into small bite-sized pieces.
Make the Creamy Buffalo Sauce
Next, grab a large frying pan and heat 1 tablespoon of olive oil over medium-high heat. Add the chopped brown onion and bell pepper, and sauté them for 3 to 4 minutes until they’re soft and fragrant. Now toss in the chopped garlic, followed by 1 tablespoon of tomato puree, 1 teaspoon of sweet paprika, 1 teaspoon of garlic granules, 1 teaspoon of dried parsley, salt, and pepper. Stir it all together well, letting the flavors combine. Then pour in the buffalo sauce, add the soft cheese, and a splash of water (about 20 ml). Stir constantly as the cheese melts and the sauce becomes smooth, creamy, and fiery with flavor.
Mix in the Chicken
Once your sauce is ready, add the chopped chicken pieces directly into the pan. Stir well so each piece of chicken is coated in the creamy buffalo mixture. Keep it on low heat for a minute or two, just enough for the flavors to soak into the chicken and everything gets hot and saucy.
Stuff and Bake Again
Now the fun part stuffing the potatoes! Grab your baked potato shells and spoon generous amounts of the creamy buffalo chicken into each one. Fill them right up to the top. Then, sprinkle grated cheddar over each stuffed potato so you get that perfect cheesy finish. Return the dish to the oven and bake again at 180°C for about 10 minutes. Keep an eye on them the cheese should be melted, bubbly, and slightly golden on top.
Necessary Tools
- Baking dish
- Baking paper
- Sharp knife
- Cutting board
- Mixing bowls
- Small teaspoon (for scooping)
- Frying pan
- Spoon or spatula
Creamy Buffalo Chicken Stuffed Potatoes
Cuisine: AmericanDifficulty: Easy3
servings25
minutes45
minutes1
hour10
minutesIngredients
400g chicken mini fillets
1 brown onion, chopped
½ bell pepper, chopped
4 garlic cloves, chopped
7 medium potatoes
1 tbsp tomato puree
1 tbsp soft cheese
120 ml buffalo sauce
20 ml water
2 ½ tsp sweet paprika
2 tsp garlic granules
1 tsp onion granules
1 tsp dried parsley
Salt and pepper to taste
1 ½ tbsp olive oil
90g grated cheddar
Directions
- Prep the Potatoes
Peel and slice each potato in half lengthwise. Use a small teaspoon to carefully scoop out the insides, leaving a little border to hold the filling later. - Bake the Potato Shells
Place them cut side up in a baking dish. Brush lightly with olive oil and bake at 180°C (fan) for about 30–35 minutes until tender and slightly golden. - Season & Cook the Chicken
In a bowl, mix 1½ tsp sweet paprika, 1 tsp garlic granules, salt, and pepper. Line a baking tray with paper, lay out the chicken fillets, drizzle with ½ tbsp olive oil, and sprinkle the seasoning mix over them. Rub it all in.Bake for 20–21 minutes at 180°C (fan) until cooked through. Once done, chop the chicken into small pieces. - Make the Creamy Buffalo Sauce
In a hot pan, heat 1 tbsp olive oil. Toss in chopped onion and bell pepper, and sauté for 3–4 minutes until softened. Add garlic, tomato puree, 1 tsp paprika, 1 tsp garlic granules, parsley, salt, and pepper. Stir well.Add buffalo sauce, soft cheese, and water. Mix until creamy and smooth. - Mix in the Chicken
Stir the cooked chicken into the sauce, making sure every bite is coated with that creamy, spicy goodness. - Stuff and Bake Again
Fill each potato with the buffalo chicken mix. Top with grated cheddar cheese. Return to the oven and bake at 180°C for 10 minutes until the cheese melts and bubbles.
Notes
- Be careful not to scoop too deep into the potatoes you want a sturdy shell, not a hollow potato disaster!
- Let the chicken rest for a couple of minutes before cutting so it stays juicy.
- Don’t overbake in the final round just enough for the cheese to melt and bubble.
- Use gloves or a cloth when handling hot baking trays!
Serving Suggestions
- Serve with a cool ranch or blue cheese dip on the side.
- Add a crisp green salad for some balance.
- Want a fancier touch? Sprinkle chopped spring onions or chives on top.
- A little drizzle of extra buffalo sauce never hurts!
Fun Fact
Did you know the original buffalo sauce came from Buffalo, New York? It was first used on chicken wings, but now we put it on everything including these delicious stuffed potatoes. Buffalo magic!
Conclusion
These creamy buffalo chicken stuffed potatoes are my go-to when I want something hearty, spicy, and seriously satisfying. They’re the perfect balance of crunchy, creamy, spicy, and cheesy. Plus, they make amazing leftovers (if you have any). Whether you’re making dinner for the family or meal-prepping for the week, these beauties are a total win. Save this one you’ll be making it again soon!
