Baked Buffalo Chicken Potato Bowl For Two Recipes

BUFFALO CHICKEN TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
• Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
• In a bowl combine the insides of your potatoes with ranch dressing and Frank's Red Hot Sauce. Use a handheld mixer to whip your potatoes until you have a smooth consistency.
• Now stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill.
• Using a spoon fill your potato skins with the buffalo chicken mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
• Remove from oven. Top with a drizzle of Frank's Red Hot Sauce or ranch dressing. Add sliced green onion if you like.

BUFFALO CHICKEN TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
• Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
• Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
• Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
• Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
• Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

BUFFALO CHICKEN TWICE-BAKED POTATOES

Steps:

• Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
• Bake at 425° for 1 hour or until potatoes are tender.
• Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
• Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
• Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
• Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.