Buffalo Chicken Baked Potatoes and a Giveaway!

Buffalo Chicken Baked Potatoes

Disclosure: I was not compensated to write this post. Black Gold Farms sent potatoes so that I could create this recipe. They are also providing the giveaway package in conjunction with Body Media.

Have you ever quizzed yourself over what you’d like for dinner and gotten a certain food wedged in your psyche as the one and only way you can possibly satisfy your hunger in a way that leaves you in a good mood?


That’s just me?

I try to be an adult, really I do, and I’ve put myself in a position of having to get creative since I live in the middle of nowhere, but I really do hang my hat on eating a certain thing from time to time. Alright, it’s more often than I care to admit… And it’s a big part of why the whole once-a-month-cookery scheme never really jived with me. (“Excuse me, miss. I speak jive.”)

Thankfully, I’ve developed a few strategies and schemes of my own to make sure that I can follow through on a reasonable fascimile of most of my overwhelming food urges without having to drive a bajillion miles to accomplish the task. I keep a VERY well stocked freezer and pantry. Prepper? It kind of looks like it in my basement. I suppose technically I could be considered a prepper, but only if there’s a sub category of prepper devoted to stocking food against the ho-ree-blay potential disaster of not being able to eat what I want for dinner.

I’m a Dinner Prepper?

It all builds up to dishes like this, though. I had it in my head that I really wanted wings for dinner. In these parts (the Greater Buffalo, New York area. And by Greater Buffalo, I mean drive an hour and a half to get there. Sigh.) “wings” mean what everyone else in American calls “Buffalo Chicken”. Chicken breast had to stand in for proper wings since rummaging through my freezer failed to yield up even one bag of wings. That’s alright. I had Frank’s and butter. And potatoes. I had lots and lots of potatoes. If you want a Dinner Prepper’s pantry, you need potatoes. I had red potatoes on hand courtesy of Black Gold Farms. Scrubbed, rubbed in oil, and sprinkled with salt, they were popped into the oven to bake while I made my Buffalo Chicken topping. The potatoes and chicken topping were done right about at the same time, I broke open the potatoes, spooned the spicy chicken over the top, sprinkled them with crumbled bleu cheese and added a dollop of Greek yogurt (Ranch dressing went on for those here who dislike bleu), and -Hey, Presto!- dinner was served.

Buffalo Chicken Baked Potatoes on foodiewithfamily.com #HealthyComfortFood #Betterwithreds #Buffalochicken

Buffalo Chicken Baked Potatoes and a Giveaway!

Rating: 51

Tender, flavourful chicken in a quick Buffalo wing sauce over baked potatoes. Garnish with bleu cheese and Greek yogurt, or bleu cheese or Ranch dressing for a healthy, speedy meal!


    For the Baked Potatoes:
  • 6 medium to large size red or russet potatoes
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • For the Buffalo Chicken Topping:
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon peanut, canola, vegetable or other neutral oil (plus extra if needed)
  • 1/3 cup melted butter
  • 1/2 cup Frank's Red Hot
  • For Garnish, choose any combination of the following:
  • crumbled bleu cheese and Greek Yogurt or sour cream
  • bleu cheese dressing
  • Ranch dressing


To Bake the Potatoes:

Preheat the oven to 425°F.

Wash the potatoes and towel dry them. Place them in a mixing bowl, drizzle with the olive oil, salt and pepper, and use your hands to rub them so they're all evenly coated. Poke several holes in each potato with a fork and place directly on the middle rack in the oven. Bake until they are easily pierced through the center with a butterknife or a skewer.

To Make the Buffalo Chicken Topper:

If you have chicken that is very thick, pound it out or cut it in half crosswise so that it is about 1/2-inch thick. Cut the chicken into 1/2-inch long strips, then turn the strips and cut into 1/2-inch wide cubes. Sprinkle the salt and pepper over the chicken on the cutting board and use your hands to toss it to distribute evenly.

In a medium size, heat-safe mixing bowl, stir together the melted butter and Frank's Red Hot. Set aside.

Place a heavy-bottomed saucepan over medium high heat and drizzle in the neutral oil and swirl to coat the bottom of the pan. When it looks shiny and is hot, scatter the chicken cubes in the pan, taking care not to overcrowd it. You may need to do more than one batch. That's okay! Do not move the chicken once it hits the bottom of the pan for about 4 minutes, or until it lifts easily and is cooked on the bottom with some golden brown areas. Turn the cubes over and cook the other side until opaque all the way through but still moist, about 3 more minutes. Transfer the chicken to the bowl of butter and Frank's Red Hot and toss to coat. Repeat with remaining chicken if necessary.

To Assemble the Buffalo Chicken Baked Potatoes:

Use a fork to poke a line of holes from one end of the potato to the other, then poke another line that crosses the center point of the first line from one side to the other, like a cross. Wearing oven mitts, grab both ends of the potato and squeeze. The lines should open up and you should have a perfectly fluffy baked potato. Divide the Buffalo Chicken topping between the baked potatoes, and garnish as desired, with crumbled bleu cheese and a generous dollop of Greek yogurt or sour cream, or with bleu cheese or Ranch dressing. Serve immediately.



better with reds logo

Black Gold Farms and their Better with Reds campaign, in partnership with Body Media, have generously offered a Healthy Choices giveaway!

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Would you like to know what they’re offering?

healthy choices gift pack

I want this gift pack all to myself, but we’ll be giving it away to one of you lucky readers! Just because you eat potatoes doesn’t make you a couch potato, and they’re going to help you get up and shake your groove thang.

How to Enter:

Follow the instructions in the Rafflecopter widget below. It’ll talk you through the process. The giveaway ends on January 26, 2014, so good luck, everyone!

a Rafflecopter giveaway


Learn more about Black Gold Farms and Body Media

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  1. I love potatoes. And since this recipe is geographically fitting, I will definitely be making these in the future. :)

  2. Potatoes are my weakness. I could seriously eat a bowl of mashed potatoes for dinner…haha. I would also be happy with a bowl of these potatoes as well :)

  3. I would make use the red potatoes to make the Pioneer Woman style smashed roasted potatoes with all the crispy crunchy bits.

  4. My favorite recipe with red potatoes is pretty simple: dice, baste with a bit of olive oil, then sprinkle with sea salt, pepper, and garlic powder, and bake at 450 for 1 hour. They come out crispy, crunchy, and super-delicious!

  5. Caitlin Redmond says:

    I love anything with Buffalo sauce. Will definitely be making these!

  6. THIS is my kind of recipe — love it! I think this is an all-year-round winning combination. In fact, I just may make this for lunch today!

  7. I saute parboiled baby red potatoes with cumin seeds, mustard seeds, whole dried red chillies, turmeric and salt. Crispy outsides and soft fluffy insides– yummmm

  8. Mmmmmm…potatoes. Could there be a more perfect food? My Achilles heel is a perfectly fried potato–fries, chips, you name it, I’ll eat it.

  9. celiathepoet says:

    I’ve been reading your blog for a while but did not realize we’re both in the B-lo (or thereabouts). Cheers, neighbor!

  10. I love making baked French fries with red potatoes! Not sure if that counts as healthy, but it’s gotta be better than fried ;) these potatoes look bomb digity too!

  11. I love plain old steamed potatoes wirh just a little salt.

  12. I love boiled red potatoes with butter, lemon, parsley and salt! Or roasted potatoes rubbed with olive oil and sprinkled with garlic and onion powder and salt.

  13. Smashed potatoes!

  14. Brandy Noody says:

    I love to make simple roasted potatoes. Cut them into small pieces, drizzle with olive oil and salt and pepper. Roast in a 425 oven! yum!

  15. My gang loves slow roasted potatoes!

  16. I love “over roasted” potatoes. Where the skin is crackly and crispy and the insides mush. Its like a giant tatertot without being fried

  17. Amanda A. says:

    I love red potatoes made as salt potatoes or boil them, smash them down, season and roast. Delish!

  18. I love oven roasted red potatoes with garlic and rosemary.

  19. Garden salad with red potatoes, Greek yogurt and spices

  20. Hannah H. says:

    Red potatoes and green beans!

  21. I like making a potato salad recipe with green beans and roasted red onions and hard boiled eggs. And it’s just a simple oil/vinegar dressing, so I think it counts as healthy.

  22. I’d roast them until they got really golden and crunchy!

  23. Roasted red potatoes split with a smear of pesto — yum!

  24. Roasted red potatoes, split, with a smear of pesto — yum!

  25. These look insanely good. My family adores anything buffalo so I cannot wait to make this!!

  26. This recipe sounds like something I’m going to make today!!

  27. smashed garlic potatoes….yummy

  28. I’d make some Smashed herb and garlic potatoes.

  29. Christina C says:

    Herb roasted red potatoes is a regular request in my house!

  30. Red potatoes are my favorite for mashed potatoes, because I just wash them and leave the skins on for added texture and nutrition. Mashing parsnips, cauliflower, or garlic in with the potatoes gives them a flavor twist, too.

  31. I love a loaded baked potato, can’t think of anything better to load it with……yummy!!

  32. I like to roast red potatoes with olive oil, garlic, and herbs/spices.

  33. I like to roast red potatoes and drizzle them with olive oil, garlic, and herbs/spices.

  34. Oven roasting potatoes is one of my favorite ways to compliment whatever grilled meats we are having for dinner….Buffalo sauce is fantastic on just about anything!

  35. I will definitely make the buffalo chicken baked potatoes – YUM!

  36. I love potato soup made with red potatoes, celery and carrots. Yum!

  37. I make roasted red potatoes with rosemary.

  38. This looks delicious… How can you go wrong with this combo?

  39. Anne Weber-Falk says:

    I really enjoy them sliced in half, tossed in garlicky olive oil, a sprinkle of salt and pepper then roasted in the oven until creamy on the inside and crispy on the outside.

  40. We love mashed potatoes made with red skin potatoes and Boursin cheese

  41. Judith M. says:

    My family loves hash browns made with red skin potatoes. I shred the potatoes with the skins on, squeeze out the excess liquid and fry till crispy in a couple tablespoons of olive oil. Finally some salt, pepper and a squeeze of lemon juice..

  42. I like to simply roast the potatoes and serve with melted butter, a roast chicken, and a fresh salad!

  43. I love to make small baked red potatoes, then serve them halved with a dollop of non-fat sour cream and fresh dill.

  44. I like to make oven roasted potatoes.

  45. I love roasted red potatoes

  46. We make crash potatoes with quarter red skin potatoes, and leek and potato soup just like Julia Child, but I leave the skins on.

  47. I love to make roasted red potatoes with a little olive oil, sea salt and fresh rosemary at the end !!!!!!

  48. Plain old roasted

  49. Abby Santora says:

    This recipe looks awesome! My favorite thing to do with red potatoes is (s)mash them with the skins on. Then I add salt and pepper and milk and some butter or sour cream.

  50. jessie sis says:

    I might make this with tempeh!

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