Part 2: Buffalo Chicken Stuffed Potatoes

Ding, ding! Time for round two.

Last time we talked about nachos, which is ideal for a party and feeding a bunch of people. But let’s say you are having a more intimate Super Bowl gathering, or maybe you are just staying in with the family. Here’s another option: Buffalo Chicken Stuffed Potatoes!

I am not advertising these as skins, because I like to leave some of the potato in there. These babies are hefty and filling, so if it’s just you and a couple of your loved ones, these are great. Grab some chips from the store and make some fresh homemade salsa for a lighter option, and that’s all you are going to need on game day.

In the first part of this buffalo extravaganza, I talked about making the shredded chicken in the slow cooker with 3 breasts, a ranch packet, a little garlic, buffalo sauce, cooked until you can pull it apart with a fork. We are using the same thing here. If you have made the chicken ahead of time and frozen it, thaw it and make sure it’s at least room tempature. So the ingredients you need are:

  • 4 russet potatoes
  • 8 tsp (approx 1.3 oz) extra virgin olive oil
  • 8 Tbsp (4 oz) grated Parmesan cheese
  • 2-3 cups shredded buffalo chicken (depending on potato size)
  • 8 Tbsp (4 oz) blue cheese crumbles
  • 3 green onions, chopped, or fresh parsley
  • salt & pepper to season

Preheat the oven to 400 degrees. Wash and pierce the potatoes and put them in the oven on a baking sheet for about 45 minutes, or until they are soft and cooked through. This can take a while, but be patient because and undercooked potato is going to ruin the whole dish. They need to rest and cool, so it’s a good idea to start this step early and put the potatoes aside if you have extra time.

Once the potatoes are cooked and cool, reduce the oven heat to 350 degrees. Cut them in half and use a small spoon to scoop out the middle, leaving about a quarter inch of potato. They will look like delicious little row boats. Place them cut side up on the baking sheet (use some foil for easier clean up)’ season with salt and pepper, and drizzle each potato with a tsp of olive oil. Put them in the oven for about 5 minutes to reheat and let the oil start to crisp up the skin.

Take them out of the oven and sprinkle each potato with a Tbsp of Parmesan cheese, then fill each potato with warm shredded buffalo chicken. You want them completely filled, but not spilling over the edge. Use a spoon to pack the chicken down if you have to. Then top each one with a Tbsp of blue cheese crumbles. Cook for another 5 minutes until the cheese is soft and starting to melt. Serve sprinkled with chopped green onion or fresh parsley.

If you want to be crazy, you could definitely add some chopped bacon or maybe some chopped red onion, whatever you want really, on top of the potatoes. Some people, might want some sour cream or blue cheese dressing on the side, but honestly the melted blue cheese crumbles add enough flavor and creaminess in my opinion.

You can eat these with a fork and knife if you are feeling proper, but football games are about finger foods, and it’s fun to just pick these suckers up and dive right in. These can also be a great weeknight dinner along side a nice green salad though. Surprisingly, they hold up really well as leftovers. If you don’t eat them all, put the rest tupperware and microwave them for about 2 minutes the next day.

Alright guys, two down and one more to go! My last buffalo recipe will be up in a couple days, plenty of time for you to decide what you are making for Super Bowl Sunday.

{follow me on twitter & instagram: @thepickygourmet}

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