Buffalo Chicken Loaded Potato Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup.

Scrub the russet potatoes well and pat dry. Use a fork to pierce each potato 6–8 times to allow steam to escape.

Rub each potato all over with the olive oil, then sprinkle the kosher salt over the skins to coat evenly. Place potatoes directly on the prepared baking sheet.

Bake in the preheated oven until skins are crisp and a skewer or paring knife slides into the center easily, about 55–65 minutes depending on size. While potatoes bake, prepare the chicken and fillings.

When potatoes are cool enough to handle (about 5 minutes), cut a lengthwise slit across the top third of each potato and gently push the ends to open the cavity.

Carefully scoop the flesh from each potato into a medium bowl, leaving a thin wall of potato to keep the skins intact (reserve the shells on the baking sheet).

To the warm potato flesh add the unsalted butter, milk, kosher salt (for filling), black pepper, and garlic powder. Mash until smooth and fluffy. Taste and adjust seasoning if needed. Keep warm while finishing the chicken.

In a large bowl combine the shredded cooked chicken, buffalo sauce, melted butter, smoked paprika, and black pepper. Toss until the chicken is evenly coated.

Transfer the sauced chicken to a medium skillet over medium heat and warm, stirring occasionally, until hot throughout and the sauce is slightly thickened, about 3–5 minutes. Alternatively, microwave in a covered dish for 1–2 minutes until hot, stirring once.

Lower the oven temperature to 400°F (200°C) if you prefer a short melt stage, or keep at 425°F if still hot from baking (reduce time slightly).

Spoon a generous portion of the mashed potato back into each reserved potato skin, packing gently but leaving space on top for the chicken.

Divide the warmed buffalo chicken evenly among the stuffed potatoes, piling it on top of the mashed potato in each shell.

Sprinkle shredded cheddar over each potato. Place the baking sheet back in the oven and bake just until the cheese is melted and bubbling, about 5–7 minutes. For a browned top, switch to broil on high and broil 1–2 minutes—watch closely to avoid burning.

Remove from oven. Immediately sprinkle blue cheese crumbles over each potato, drizzle with ranch dressing, and finish with sliced green onions.

Serve hot. Provide extra buffalo sauce, ranch, and blue cheese on the side if desired.