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

5 from 1 reviews
Buffalo Chicken Baked Potatoes and a Giveaway!
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:
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon peanut, canola, vegetable or other neutral oil (plus extra if needed)
  • ⅓ cup melted butter
  • ½ 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:
  1. Preheat the oven to 425°F.
  2. 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:
  1. If you have chicken that is very thick, pound it out or cut it in half crosswise so that it is about ½-inch thick. Cut the chicken into ½-inch long strips, then turn the strips and cut into ½-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.
  2. In a medium size, heat-safe mixing bowl, stir together the melted butter and Frank's Red Hot. Set aside.
  3. 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:
  1. 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.


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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. AmyG says

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

  2. says

    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!

  3. Veena says

    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

  4. Bernie says

    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.

  5. 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!

  6. Virginia says

    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.

  7. 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!

  8. ladywild says

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

  9. kate C. says

    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.

  10. Anne says

    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.

  11. Babs says

    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!

  12. 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.

  13. 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..

  14. Karen says

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

  15. 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.

  16. Emily R. says

    We love to chop up red potatoes and roast them with olive oil and a few spices to accompany pretty much every dinner! They’re great as a main dish with a side salad too.

  17. Tai says

    I like red potatoes in a kale, sausage and carrot soup. It’s healthy and full of veggies… but i cannot resist sausage.


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