Buffalo Chicken Baked Potatoes (Meal Prep Idea)
Hearty, healthy, and perfect for meal prep, these buffalo chicken baked potatoes are loaded with flavor and come together with minimal effort. They're made with just a handful of simple ingredients, and most of the cooking time is hands-off!
Servings: 4
Ingredients
For the baked potatoes:
- 4 large russet potatoes baking potatoes
- 2 tablespoons butter melted
- 2 tablespoons kosher salt
For the Buffalo chicken:
- 2 pounds boneless skinless chicken breast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup salted butter
- ½ cup buffalo sauce
- 1 tablespoon honey
- Crumbly blue cheese optional, for serving
- Ranch dressing optional, for serving
Instructions
- Preheat the oven to 425°F. Wash the potatoes under running water, scrub them clean of dirt, and pat dry with a paper towel.
- Use a fork to pierce several holes in each potato.
- Place the potatoes on a rimmed baking sheet and drizzle them with melted butter. Use your hands to coat all sides evenly. Finish by sprinkling kosher salt over the tops, bottoms, and sides.
- Place your chicken breasts on a separate baking sheet.
- Combine the garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Sprinkle the seasoning blend onto both sides of the chicken breasts.
- Place the chicken and potatoes into your preheated oven. Bake the chicken breasts for 20 minutes or until they reach an internal temperature of 165°F. Once cooked through, remove the chicken from the oven and let it rest while the potatoes finish baking.
- Bake the potatoes for 45-60 minutes or until they easily pierce with a fork.
- Meanwhile, add the salted butter, buffalo sauce, and honey to a small saucepan over low heat. Stir continuously until the butter melts and the mixture reaches a gentle simmer. Once it simmers, remove from heat and set aside.
- Remove the cooked potatoes from the oven and slice them in half length-wise. Use a fork to gently fluff the inside of the potatoes while keeping the skins intact. You can fully slice them into halves or slice them part-way through so they can be served as whole potatoes.
- Chop the chicken breast into small, bite-sized pieces. Transfer it to a large mixing bowl along with the buffalo sauce, butter, and honey mixture. Mix until well combined.
- Spoon ½ cup of buffalo chicken onto each baked potato half or 1 full cup into each whole potato. Sprinkle with crumbled blue cheese, then finish with a drizzle of ranch dressing. Serve, and enjoy!
Notes
- I used Frank's RedHot Buffalo Sauce.
- Place the potatoes on a rimmed baking sheet. Some of the butter will melt off of the potatoes when they're cooking, so you'll need a rimmed baking sheet to contain the drippings.
- Forget the foil! Wrapping russet potatoes in aluminum foil traps moisture and steam, leading to soggy skin. By baking the potatoes without foil, air can circulate around them, giving you that perfect, crispy skin!
- Chop the chicken into very small, bite-sized pieces. It will be easier to stuff into the potatoes this way.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The nutrition facts listed do not include any of the optional toppings.
Nutrition
Calories: 599kcal | Carbohydrates: 44g | Protein: 53g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 5400mg | Potassium: 1752mg | Fiber: 3g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 3mg
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