Buffalo Chicken Ranch Baked Potato Boats: Easy Dinner!
These Buffalo Chicken Ranch Baked Potato Boats combine the zesty kick of buffalo chicken with the cool creaminess of ranch, all nestled in a fluffy baked potato. Perfect for a cozy weeknight dinner or a crowd-pleaser at your next gathering!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 Russet Potatoes
- 2 cups Cooked Shredded Chicken
- 1/2 cup Buffalo Sauce
- 1/2 cup Ranch Dressing
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Blue Cheese Crumbles (optional)
- 2 Green Onions, sliced
- Olive Oil
- Salt
- Celery Sticks (for serving)
- Extra Ranch Dressing (for serving)
- Fresh Parsley (optional)
- Pickled Jalapeño Slices (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the Russet potatoes under cold running water and pat them dry.
- Pierce each potato several times with a fork.
- Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, until fork-tender.
- In a medium-sized mixing bowl, combine the cooked and shredded chicken with buffalo sauce and ranch dressing.
- Stir until the chicken is thoroughly coated.
- Add half of the shredded cheddar cheese and half of the blue cheese crumbles to the chicken mixture and stir gently.
- Once the potatoes are baked, let them cool for 5-10 minutes.
- Slice each potato in half lengthwise and scoop out most of the potato flesh, leaving a 1/4-inch border.
- Place the scooped-out potato flesh in a separate bowl.
- Spoon the buffalo chicken mixture into each potato skin, mounding it slightly.
- Sprinkle the remaining shredded cheddar cheese and blue cheese crumbles over the top of each boat.
- Return the baking sheet to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with sliced green onions and serve immediately with extra ranch dressing and celery sticks.
Nutrition
- Serving Size: 1 boat
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For the crispiest potato skins, ensure to rub with olive oil and salt before baking. You can use leftover chicken or a rotisserie chicken for convenience. Feel free to adjust the heat level of the buffalo sauce to your preference.