30-minute dinner
Buffalo Chicken Baked Potatoes
Fluffy potatoes loaded with creamy buffalo chicken and melted cheddar make a fast, cozy dinner with an estimated 42 grams of protein per serving.
By Maya TorresNutrition coach
- Total time
- 30 min
- Serves
- 4
- Est. protein
- 42g
Why this one is weeknight-friendly
Microwaving the potatoes gets this dinner on the table quickly. Cooked chicken and Greek yogurt turn a simple potato into a filling, protein-forward meal.
A few helpful tips
Choose potatoes that are close in size so they finish together. Let them stand before splitting because trapped steam will be very hot.
Easy swaps
Use Monterey Jack instead of cheddar or reduce the hot sauce for a milder filling. Sweet potatoes can replace russets, though microwave time may vary.
Save the leftovers
Store the potatoes and filling separately for up to 3–4 days when possible. Reheat the chicken filling to 165°F before serving.
The recipe
Buffalo Chicken Baked Potatoes
Ingredients
- 4 medium russet potatoes, scrubbed
- 3 cups shredded cooked chicken
- 1/2 cup buffalo-style hot sauce
- 1/2 cup plain Greek yogurt
- 1 cup shredded sharp cheddar cheese, divided
- 3 scallions, thinly sliced, divided
- 1/2 teaspoon garlic powder
Contains: Milk
Instructions
- Pierce each potato several times with a fork. Microwave on a microwave-safe plate for 10–14 minutes, turning halfway through, until tender when pierced. Let stand for 3 minutes.
- While the potatoes cook, combine the shredded chicken, hot sauce, Greek yogurt, 1/2 cup cheddar, half the scallions, and garlic powder in a saucepan. Cook over medium-low heat, stirring often, until hot and the chicken reaches 165°F, about 6–8 minutes.
- Split the potatoes and fluff the centers with a fork. Divide the buffalo chicken among the potatoes and top with the remaining cheddar.
- Microwave the filled potatoes for 1–2 minutes, until the cheese melts. Finish with the remaining scallions.
Food safety: Reheat cooked chicken to 165°F. Use oven mitts when handling hot potatoes and release steam carefully when splitting them.
About the protein estimate42g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.