Pioneer Woman Buffalo Chicken Baked Potatoes

Pioneer Woman buffalo chicken baked potatoes are fluffy, loaded dinner potatoes with rotisserie chicken, blue cheese dressing and crisp celery that come together in 1 hour 15 minutes. Save this easy buffalo chicken dinner for game day, fall weeknights or Sunday supper, because it's a simple one-baking-sheet meal.

Mash a spoonful of the blue cheese dressing right into the split potato before adding any chicken, since that seasons the inside. Skip it and you get plain, dry potato under a spicy topping.

Tossing the chicken in butter and hot sauce on the stove turns plain rotisserie meat into a glossy, spicy filling in just 2 minutes. The raw celery and grated carrot go on at the end, so every bite stays cool and crunchy against the warm chicken.

Pioneer Woman Buffalo Chicken Baked Potatoes

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

780

kcal

Crisp-skinned russets with a soft, fluffy middle hold warm buffalo chicken and a creamy blue cheese dressing. Fresh celery and carrot on top add crunch and keep the heat balanced.

Ingredients

• 4 medium russet potatoes (10 to 12 ounces each)
  

• Vegetable or olive oil, for the potatoes
  

• 1/2 c. mayonnaise
  

• 1/4 c. buttermilk
  

• 1/4 c. sour cream
  

• Dash of Worcestershire sauce
  

• 1/2 c. crumbled blue cheese (about 2 ounces), plus more for topping
  

• 1/4 c. chopped fresh chives
  

• Kosher salt and black pepper, to taste
  

• 3 tbsp. salted butter
  

• 1/4 c. Buffalo hot sauce
  

• 2 c. shredded rotisserie chicken
  

• 1 stalk celery, thinly sliced
  

• 1 small carrot, grated (or 1/4 cup shredded carrots)
  

Directions

• Bake the potatoes: Preheat the oven to 400°F, then prick 4 medium russet potatoes all over with a fork and rub them with a little oil. Bake on a foil-lined rimmed baking sheet for about 1 hour, until a knife slides in easily.
• Make the dressing: Stir together 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup sour cream and a dash of Worcestershire sauce in a small bowl until smooth. Then stir in 1/2 cup crumbled blue cheese and 2 tablespoons of the chives, season with salt and pepper, and chill until serving.
• Toss the chicken: Melt 3 tablespoons butter in a medium skillet over medium heat, then whisk in 1/4 cup Buffalo hot sauce. Add 2 cups shredded rotisserie chicken and toss for about 2 minutes until heated through, then keep it warm.
• Open the potatoes: Split each baked potato lengthwise and press the ends together so the middle opens up. Spoon 1 tablespoon of the blue cheese dressing into each one, add a light pinch of salt, and mash it into the potato with a fork.
• Pile on the toppings: Spoon the buffalo chicken over the potatoes, then add another tablespoon of dressing to each. Top with the sliced celery and grated carrot, then finish with extra blue cheese and the remaining 2 tablespoons chives.
• Serve: Bring the potatoes to the table while the chicken is still hot. Pass the remaining dressing on the side so everyone can add more.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than blue cheese?

Crumbled feta works as a milder swap, since it is also salty and tangy. You can also use ranch dressing in place of the blue cheese dressing if blue cheese isn't your thing.

How do I store leftover buffalo chicken baked potatoes?

Keep the potatoes, chicken and dressing in separate airtight containers in the fridge for up to 3 days. Reheat the potatoes and chicken before topping, since the fresh celery and carrot are best added cold.

Can I make these ahead of time?

Yes, the dressing and the baked potatoes can both be made a day ahead. Warm the potatoes in the oven, then toss the chicken in the sauce right before serving.

Can I cook the potatoes without an oven?

An air fryer works well for the potatoes, and it usually takes less time than the oven, so check them early with a knife. Microwaving gets them tender fast, but the skin won't be as crisp.

What's the most common mistake with this recipe?

Overcooking the chicken in the sauce is the usual problem, because it only needs about 2 minutes to heat through. Longer than that and the rotisserie meat dries out.