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:
- 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 plus extra if needed, canola, vegetable or other neutral oil
- 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.