Baked Buffalo Chicken Potato Bowl For Two Food

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
• Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

BUFFALO CHICKEN BAKED POTATOES

Steps:

• Preheat the oven to 400 ̊. Prick the potatoes all over with a fork, rub with a little vegetable or olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour.
• When the potatoes are almost done, combine the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a small bowl and stir until smooth. Stir in the blue cheese and 2 tablespoons of the chives; season with salt and pepper. Refrigerate until ready to serve.
• Melt the butter in a medium skillet over medium heat. Whisk in the hot sauce. Add the chicken and cook, tossing, until heated through, about 2 minutes. Keep warm.
• Split open the baked potatoes lengthwise; press the ends together to open them up. Top each potato with 1 tablespoon of the blue cheese dressing and season lightly with salt. Use a fork to mash the dressing into the potatoes. Top with the chicken mixture, then another tablespoon of dressing. Sprinkle with the celery and carrot. Top with more blue cheese and the remaining 2 tablespoons chives. Serve with the remaining dressing.

BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
• Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
• Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
• Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
• Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

BUFFALO WING POTATOES

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

BUFFALO CHICKEN POTATO SKINS

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

BUFFALO CHICKEN AND POTATO HOTDISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine chicken and Buffalo wing sauce in a bowl.
• Combine hash browns, cream of celery soup, blue cheese dressing, celery, and Cheddar cheese in another bowl. Transfer to the prepared baking dish. Place chicken on top in a single layer. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until chicken is no longer pink in the center, 25 to 30 minutes more.

EASY BUFFALO POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Cut potatoes into wedges; place on prepared baking sheet approximately 1 inch apart. Drizzle with olive oil; sprinkle salt and pepper over wedges.
• Bake in preheated oven until golden brown and crispy, about 30 minutes.
• Combine hot pepper sauce and melted butter in a large bowl with a tight-fitting lid. Add potatoes, cover with lid, and toss to coat evenly. Pour onto serving platter; drizzle with ranch salad dressing.

BUFFALO CHICKEN TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
• Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
• In a bowl combine the insides of your potatoes with ranch dressing and Frank's Red Hot Sauce. Use a handheld mixer to whip your potatoes until you have a smooth consistency.
• Now stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill.
• Using a spoon fill your potato skins with the buffalo chicken mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
• Remove from oven. Top with a drizzle of Frank's Red Hot Sauce or ranch dressing. Add sliced green onion if you like.

BUFFALO TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes).
• Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment.
• Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes.
• Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Place the oven rack in the top third of the oven and preheat to 450°F. Lightly brush a large baking sheet with vegetable or canola oil and set aside.
• Use a long, thin boning knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer. Place the chicken breasts in a 9 X 13 baking dish. Pour the hot sauce over the chicken and toss to coat. Marinate the chicken in the hot sauce for 30 minutes.
• Pour the cooled melted butter into a shallow bowl and scatter the panko bread crumbs onto a small plate. Remove a chicken breast from the hot sauce and dip both sides allowing the excess to drip off, then into the bread crumbs. Pat the bread crumbs into each side of the chicken breast until its evenly coated, then place on the baking sheet. Repeat with the rest of the chicken.
• Bake the chicken breasts for 10-12 minutes or until the bread crumbs are lightly browned and toasted and the chicken is cooked through. Remove from the oven and garnish with crumbled blue cheese. Serve with Ranch or blue cheese dressing and more hot sauce on the side, plus carrot and celery sticks.

SUPER CHEESY TWICE BAKED POTATOES FOR TWO

Steps:

• Wash the potato under cold running water, then dry with a kitchen towel. Poke holes all over the potato with a fork.
• If using the oven, rub a little neutral oil (such as vegetable or canola) over the potato, and sprinkle with salt. Bake at 425 F for 50-65 minutes, until soft in the center. (You can test this by wearing oven mitts and gently squeezing the potato, and if it gives, it's good to go!)If using the microwave, just pop it in and hit the "potato" setting, or cook for about 4 minutes, carefully flip it over, and cook for another 2-3 minutes until done.
• Use a sharp knife to cut the potato in half lengthwise. Set the halves next to one another, and gently scoop the cooked potato into a medium bowl. Leave a little border near the skin of the potato so it doesn't break.
• Add the butter, seasoned salt, and whipped cream cheese to the bowl. Use a fork to smash these ingredients into the potato, eliminating as many lumps as possible.
• Sprinkle cheese into the bowl, and stir in completely. Add milk and sour cream, and stir until completely combined. Taste, and season with salt and pepper if desired.
• Divide the potato mixture between the hollowed-out potato skins. If you're feeling extra, top the potatoes with even more cheese.
• Bake the potatoes at 375 for about 15 minutes. If you want the cheese to be browned and bubbly on top, switch the oven to a low broil, place the potatoes about an inch beneath the broil, and broil for 2-3 minutes until bubbly.
• Sprinkle with chopped chives, and serve hot!