Buffalo Chicken Baked Potatoes

garnished buffalo chicken baked potato on plate with golden fork

These Buffalo Chicken Baked Potatoes are the BEST! A fluffy, soft baked potato loaded with spicy buffalo chicken, drizzled with homemade ranch..you just can’t beat it!

Alright you guys, now that I am officially almost 16 weeks pregnant, I am in the mood for all things EASY and DELICIOUS in the kitchen. Who else is with me?!

And thus, these delicious little loaded spuds were born. 

I’m seriously obsessed with these – they’re so incredibly hands off, such a simple recipe to let cook while you’re putting out all of your Fall decorations. Because yes, even though it’s only September 3rd, it’s Fall in my mind! 

Let’s get into why these are incredible. 

Why You’ll Love These Potatoes: 

Well first off….buffalo chicken is just the BEST. Spicy, juicy, shredded chicken loaded with your favorite hot sauce. How could you go wrong?!

And if you’re one of those folks who prefer a more mild version – good news! You can absolutely control the spice level. Woohoooo! 

And buffalo chicken and ranch go together like peanut butter and jelly. Seriously, my homemade ranch dressing over blue cheese FOR LIFE. 

drizzled homemade ranch from spoon into bowl

The ranch is so incredibly creamy and just coats the chicken and potato and makes everything better in life. Truly. 

Speaking of potatoes..I mean, hello!! Baked potatoes are the ULTIMATE comfort food in my opinion. And these are perfectly baked. I coated them in both olive oil and a generous portion of salt as they were baking and they turned out amazing. 

plain baked potato on plate

So fluffy, so soft with the perfect crispy skin exterior. Anyone else love baked potato skin as much as I do?! Same. 

Anyway, put all of these together and throw on a few of your favorite garnishes (I’m looking at your, diced green onions), and this is the easiest and most delicious meal I think I’ve posted on OBB in a long time! 

Ingredients You Need: 

  • Russet potatoes 
  • Olive oil 
  • Salt 
  • Rotisserie Chicken 
  • Ranch Dressing (homemade is preferred but store bought is okay) 
  • Garnishes 

Best Tips for Making This Meal: 

The part of this recipe that takes the most amount of time to cook is the baked potato. So, let’s get that started first. 

Preheat the oven and let it get hot. While it’s warming up, add 3-4 medium/large russet potatoes on a sheet pan. Make sure they are washed and ready to go of course! 

Grab a fork and carefully poke holes in each potato – this will make sure the air can escape as they bake and you won’t have a potato explosion in your oven. 

plain baked potato on plate with buffalo chicken

Next, drizzle a little bit of oil on each potato and rub it all over each one until they’re fully covered. Then sprinkle some salt on each as well to cover. 

Bake them on the sheet pan, be sure to NOT wrap them in foil. 

Bake for about 50-60 minutes or so, or until they are fork tender. This, of course, will vary, due to the size of each potato. Just keep an eye on them starting at 50 minutes. 

When the potatoes are almost done, you can go ahead and start on the chicken! 

Now, to make this recipe even EXTRA easy, I used a pre-cooked, pre-made rotisserie chicken! Yessssss. Talk about easy. 

shredded buffalo chicken in glass bowl

So, I’d say the amount of chicken I used ended up being the same as about 2 large chicken breasts cooked. I think I ended up using half of my rotisserie chicken – however, I did only make 2 for me and my husband so it will vary for everyone!

Add the shredded chicken to a bowl. Add 2 tbsp of butter to add some extra fat to the chicken and then, add in your favorite hot sauce! I like Texas Pete for mine but you can definitely do a more classic option like Frank’s Red Hot. 

Taste and adjust the seasoning if you need to – make it spicier if you’d like! 

Now is an awesome time to whip up homemade ranch dressing. You can always use your favorite store-bought brand as well! 

fork digging into garnished baked potato

By now the potatoes should be done. Carefully remove them from the oven and cut them in half to let the steam out. I like to take a fork and kind of “crunch” or chop up the rest of my potato as well so all of the toppings are spread out. 

Add the toppings – the chicken, followed by a generous drizzle of ranch and of course, top it with crunchy green onions! 

I hope you love this delicious and easy meal as much as I do, my friends! 

Extra Easy Substitutions and Garnish Ideas:

  • Use store-bought ranch instead of homemade.
  • Add on a layer of shredded cheese. 
  • Add on some crispy bacon bits.
  • Want extra crunchy? Skip the green onion and go straight for the red onion. 
  • Add sour cream to the potato before you add the buffalo chicken.

Did you enjoy this recipe? Here are a few others you might like: 

Buffalo Cauliflower Dip 

Buffalo Chicken Meatballs 

Buffalo Chicken Super Bowls 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Buffalo Chicken Baked Potatoes

These Buffalo Chicken Baked Potatoes are the BEST! A fluffy, soft baked potato loaded with spicy buffalo chicken, drizzled with homemade ranch..you just can't beat it!

Course Main Course
Cuisine American
Keyword buffalo chicken baked potato, homemade ranch, homemade ranch dressing, loaded baked potato
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Haylie


  • 2 medium/large russet potatoes
  • olive oil
  • salt to taste
  • half of a rotisserie chicken, shredded - about 2 or 2.5 cups
  • 2 tbsp butter
  • 1/3-1/2 cup hot sauce (I used Texas Pete but you can use whatever you'd like!) If you like it spicier, use 1/2, less spicy, use 1/4 or 1/3 cup.
  • ranch dressing (homemade or store-bought, see notes)
  • green onions for garnish


  1. Preheat the oven to 425. Wash and dry your potatoes.

  2. Add the potatoes to a large sheet pan. Using a fork, poke holes throughout the potato and add a drizzle of olive oil to each one. Rub the olive oil all over the potato. Sprinkle with sea salt.

  3. Bake for 50-60 minutes or so, or until fork tender. Note that the time will vary based on the potato size so be sure to begin checking them at 50 minutes onward!

  4. When the potatoes are almost done, shred half of the rotisserie chicken and add it to a bowl along with the butter and hot sauce. Taste and adjust seasoning. You can *always* make it spicier, so I would suggest starting off with less hot sauce, tasting and then adding more if you'd like.

  5. Make homemade ranch if you'd like. Or use store-bought. Dice up green onions.

  6. Once the potatoes are done baking, remove them from the oven and carefully cut them in half to open them up and let their steam out.

  7. Stuff with the buffalo chicken and drizzle generously with ranch. Top with crunchy green onions. Enjoy every bite!

Recipe Notes

If you want the chicken to be LESS spicy, I recommend starting with 1/4 cup of hot sauce first, tasting it and going from there. 

Find my homemade ranch dressing recipe linked in the blog post above or use the search bar to search for it. It's AMAZING.

For 4 people, I would recommend using the entire rotisserie chicken and then once again, starting with 1/2 cup of hot sauce, tasting it and going from there!

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