This recipe idea came to mind since it’s football season and with football comes bar food like buffalo wings and potato skins. Why not make a healthier combination of both at home?
This was a great meal to prep ahead of time and just assemble and reheat on the day you eat it. On Sunday, I baked the potatoes, baked and shredded the chicken, and prepared the buffalo chicken filling. Just before eating I reheated the baked potato and topped it with fresh spinach before added the heated buffalo chicken. It was a tasty, fast dinner made of slow components! I hope you give it a try.
Buffalo Chicken Loaded Baked Potato
- 2 shredded chicken breasts (or breast meat from a whole chicken)
- 3-4 baked potatoes
- 2 tbsp olive oil
- 1/2 white onion
- 2 stalks celery
- 3 cloves garlic
- 1/4 cup hot sauce
- 1/2 cup mayonnaise
- 2 cups fresh spinach
- salt and pepper
Wash potatoes and rub outsides with olive oil and salt. Bake in a 400° oven for 45 minutes or until potatoes are tender.
Prepare chicken breasts and shredded cooked meat.
In a skillet, heat 1 tbsp of olive oil and sauté onion and celery until soft. Add in 3 cloves of chopped garlic and cook for 1 minute. Turn off heat. Add hot sauce, mayonnaise, and black pepper to the pan and stir until thoroughly combined. Add shredded chicken and toss in sauce.
To serve, split open a baked potato and place a 1/2 cup of fresh spinach onto the flesh. Top with a quarter of the buffalo chicken mixture. Add additional hot sauce, if desired.