Stuff and Nonsense: Buffalo Chicken Stuffed Potato


Buffalo Chicken Stuffed Potato

If you hadn't noticed, this past Sunday was the annual championship game of the National Football League. I don't follow football, but I do enjoy chicken wings and Pinterest has been wall-to-wall with chicken wing recipes in the weeks leading up to the game. So, Sunday I really wanted wings for dinner but I hadn't picked any up when grocery shopping and knew that ordering delivery on Super Bowl Sunday would have been an act of madness. However, I did have a leftover baked potato, rotisserie chicken, and a bottle of sriracha wing sauce so...

Buffalo Chicken Stuffed Potato

Yield: 1


  • 1 6-oz baking potato, well scrubbed and dried
  • ½ tsp (or so) olive oil
  • ½ cup shredded rotisserie chicken
  • 2 Tbsp wing sauce
  • ¼ tsp garlic powder
  • ½ Tbsp unsalted butter
  • 2 Tbsp crumbled blue cheese
  • 1 scallion, white & green parts coarsely chopped


  1. Preheat oven to 425°F.
  2. Prick the potato all over with a fork, sprinkle with salt and pepper, and lay it directly on the middle oven rack.
  3. Bake the potato for 45-60 minutes or until the skin is crispy and the potato gives a little when you squeeze it.
  4. Meanwhile, combine chicken, buffalo wing sauce, garlic powder, and butter in a microwave-safe bowl and warm for 1-2 minutes or until the butter is melted.
  5. Cut a cross on top of the potato and squeeze the sides open.
  6. Top potato with chicken mixture. Garnish with blue cheese and scallions. Eat.

Well, while it wasn't wings, but it was a pretty decent substitute ... and not just because I've recently become totally infatuated with baked potatoes. It's an easy dish to throw together and the flavors can be easily adjusted to suit your particular tastes. I used Sweet Baby Ray's Sriracha Wings Sauce and Glaze, which I'd bought on a whim a while ago when I needed barbecue sauce for something else and thought, I don't know why, that I might make my own wings someday. The sauce starts off sweet and smoky like barbecue and then the tongue begins to tingle and there's a delicious bloom of heat. Mind you, I'm pretty much a lightweight when it comes to hot sauces, so ymmv.

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