Disclosure: I was not compensated to write this post. Black Gold Farms provided potatoes so I could create this recipe and are supplying the giveaway package with Body Media.
Have you ever fixated on a single meal idea so strongly that nothing else will satisfy you? That’s me. Living far from town forces creativity, but I still obsess over certain dishes—more often than I’d like to admit. That’s one reason the once-a-month cooking plan never really worked for me.
To cope, I keep a well-stocked freezer and pantry. Call it being a Dinner Prepper: ready for the “disaster” of not getting what I want for dinner. With that strategy I can satisfy cravings without driving long distances.
One night I wanted Buffalo wings, but my freezer didn’t offer any. So I swapped chicken breast for wings and, most importantly, I had Frank’s RedHot, butter, and plenty of potatoes courtesy of Black Gold Farms. I scrubbed the potatoes, rubbed them with oil and salt, and baked them while I prepared a quick Buffalo chicken topping. The timing worked out perfectly: I split each baked potato, spooned spicy Buffalo chicken on top, sprinkled crumbled bleu cheese, and added a dollop of Greek yogurt. For those who prefer it, Ranch or bleu cheese dressing works instead. Dinner was ready in no time.
Buffalo Chicken Baked Potatoes and a Giveaway!
Rebecca Lindamood
Pin Recipe
Ingredients
For the Baked Potatoes:
- 6 medium to large red or russet potatoes
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground black pepper
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 neutral oil
- 1/3 cup melted butter
- 1/2 cup Frank’s RedHot
For Garnish (choose any combination):
- crumbled bleu cheese and Greek yogurt or sour cream
- bleu cheese dressing
- Ranch dressing
Instructions
To Bake the Potatoes:
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Preheat the oven to 425°F.
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Wash and towel-dry the potatoes. In a bowl toss them with olive oil, salt, and pepper. Poke several holes in each potato with a fork and place them directly on the middle oven rack. Bake until a knife or skewer slides easily into the center.
To Make the Buffalo Chicken Topping:
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If the chicken is thick, pound or slice it to about 1/2-inch thickness. Cut into 1/2-inch strips and then into 1/2-inch cubes. Season evenly with salt and pepper.
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In a medium heat-safe bowl, whisk together the melted butter and Frank’s RedHot. Set aside.
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Heat a heavy skillet over medium-high and add the neutral oil. When hot, add a single layer of chicken cubes without overcrowding; cook until golden on the bottom (about 4 minutes), then turn and cook until opaque and cooked through, about 3 more minutes. Transfer cooked chicken to the butter–hot sauce mixture and toss to coat. Repeat with remaining chicken.
To Assemble the Buffalo Chicken Baked Potatoes:
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Make two crossing slits on each potato and gently squeeze the ends to open the flesh. Fluff with a fork, divide the Buffalo chicken among the potatoes, and garnish with crumbled bleu cheese and a dollop of Greek yogurt or sour cream, or drizzle with bleu cheese or Ranch dressing. Serve immediately.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
Giveaway
Black Gold Farms and their Better with Reds campaign, in partnership with Body Media, are offering a Healthy Choices giveaway.
They’ve put together a gift pack to help encourage healthy choices. One lucky reader will win the pack.
How to Enter:
Follow the instructions in the Rafflecopter widget below. The giveaway ends on January 26, 2014. Good luck!
a Rafflecopter giveaway
Learn more about Black Gold Farms and Body Media
Black Gold Farms
- Website
Body Media
- Website