From Haley’s kitchen
Buffalo Chicken Baked Potato
Rotisserie chicken does all the heavy lifting here, so the real payoff is in how you treat the potatoes. Poke them well before baking and don't skip the olive oil rub, because that's what gets you a crispy skin while the inside stays fluffy and ready to hold all that buffalo chicken and melted cheese.
Buffalo Chicken Baked Potato
Yield: 4-6 people
Gather
Ingredients
- 4-6 russet potatoes
- 1 rotisserie chicken
- buffalo sause
- sour cream or plain greek yogurt
- chives
- butter
- salt & pepper
- olive oil
- shredded cheese of choice
Let’s cook
Steps
- Preheat your oven to 425 degrees. After cleaning your potatoes rub each one with olive oil.
- Place on a sheet pan and poke each potato 5 or so times with a fork.
- Bake 45 minutes to an hour or until fork tender.
- Toss shredded rotisserie chicken with buffalo sauce to taste. Heat in microwave if needed.
- When the potatoes are done, slice and fill with butter, shredded cheese and buffalo chicken. Melt cheese by heating in oven or microwave.
- Top with sour cream, chives, and toppings of choice!
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