Buffalo Chicken Baked Potato

With blue cheese and scallions.

2-3 servings
50 minutes
Ethan Chlebowski

Ingredients

Ground chicken

  • Chicken Breasts
    450 g1 lb
  • Salt
    3 g
  • Chicken bouillon powder
    4 g
  • Shallots
    1/2
  • Neutral oil
    10 g

Blue cheese sauce

  • Blue Cheese, crumbled
    70 g1 part
  • Sour Cream
    140 g2 parts
  • Dried dill
    a sprinkle
  • Granulated garlic
    a sprinkle
  • Black Pepper
    20 cranks
  • Water
    as neededto thin sauce

Potato + assembly

  • Russet potatoes
    2-3
  • Neutral oil
    10 gfor potato skin
  • Salt
    a sprinklefor potato
  • Buffalo Sauce
    to taste
  • Scallions, sliced
    for garnish

Method

Step 1: Cook the potato

Poke several holes all over the potato with a fork. it for 3 minutes to give it a head start.

Rub the potato with a little oil and salt, then transfer it to a 425°F (220°C) oven and for about 30 minutes, or until the skin is crisp and the center is tender.

Step 2: Grind the chicken

Cut the chicken breast into rough cubes and add them to a food processor with the salt, chicken bouillon powder, and shallot. Process for about 1 minute, or until the chicken is evenly chopped into a ground texture.

  • If you do not want to use a food processor, finely chop the chicken and shallot by hand until the mixture resembles coarse ground chicken.

Step 3: Brown the chicken

Set a pan over high heat and add the cooking oil. Add the chicken mixture to the pan and spread it into an even layer to .

  • Let the chicken sit undisturbed for a couple of minutes so it can deeply on the bottom.

Flip the larger pieces, then continue browning until the chicken has developed crusty edges. Break it up with a spatula or potato masher into small, pebbly pieces.

Remove from the heat and set aside.

Step 4: Blend the blue cheese sauce

Add the blue cheese, sour cream, dried dill, dried minced garlic, black pepper, and water to a jar or blending cup.

Blend until mostly smooth. Add more water as needed until the sauce is pourable but still thick.

Step 5: Sauce & finish the chicken

Set a pan over medium heat and add a thin layer of buffalo sauce. Bring it to a .

Add the cooked ground chicken and toss until heated through and coated. Add more buffalo sauce if needed for a saucier texture. Turn off heat.

Step 6: Assemble the potato

Slice into the top of the baked potato and fluff the inside with a fork to make a potato bowl.

Drizzle some blue cheese sauce directly onto the potato. Spoon the buffalo chicken over the top, then finish with more blue cheese sauce and finely sliced scallions.

“I used whole chicken breast and turned it into a quick homemade ground chicken mixture, but you could start with pre-ground chicken instead. The final potato eats like a buffalo chicken dip-inspired meal, but with a crisp-skinned, fluffy russet as the base.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

SINGLE SERVING
Calories697
68g
22g
56g

FAQ

Can I use store-bought ground chicken?

Yes. Store-bought ground chicken works well here. The homemade version is useful because chicken breast stays very lean and high-protein, and processing it with salt, bouillon, and shallot seasons it throughout.

Why microwave the potato before baking it?

Microwaving raises the internal temperature quickly, which shortens the total bake time. Finishing it in the oven helps dry and crisp the skin while the inside becomes fluffy.

How can I make my own buffalo sauce?

In a saucepan, whisk together equal parts hot sauce and butter over low heat until emulsified and combined.