Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!

Ingredients Nutrition

  • 4 baking potatoes, scrubbed clean to eat
  • 44.37 ml extra virgin olive oil, plus some for drizzling (EVOO)
  • salt & freshly ground black pepper
  • 59.14-118.29 ml milk
  • 118.29 ml blue cheese, crumbles
  • 5 scallions, white and green parts, chopped
  • salt & freshly ground black pepper
  • 907.18 g chicken tenders, cut into bite-size pieces
  • 3 large garlic cloves, chopped
  • 59.14-118.29 ml hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
  • 59.16 ml butter
  • carrot sticks
  • celery rib
  • sour cream (to garnish) (optional)


  1. Preheat oven 400°F.
  2. Place the potatoes on a baking sheet and drizzle with some EVOO.
  3. Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
  4. Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
  5. Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
  6. Mix in the blue cheese and scallions and season with salt and pepper.
  7. Stir to combine everything but try to avoid mashing up the cheese too much.
  8. Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
  9. Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
  10. Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
  11. To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
  12. Serve a dollop of sour cream if desired, and carrots and celery alongside.
  13. Enjoy!
Most Helpful

Very easy & oh so good! I did add bacon bits and I offered sour cream mixed with blue cheese crumbles. Really, really tasty and we will be making these again. And again. Thanks for posting!

Dib's January 24, 2012

Made this for dinner last night and everyone loved it. I did cheat slightly on the recipe...I marinated my chicken pieces in the hot sauce and then cooked it in the crock pot I know that adjusted the flavor a wee bit but it was out of necessity and the recipe sounded so good I didn't want to wait and make it later. We will definitely make this again. Made and reviewed for the 31st AUS/NZ Recipe Swap.

Chef Buggsy Mate August 02, 2009

MommyDiva, I could only give this a 4-star rating at this time. I fully intend to fix this again, and will bake the potatoes in the oven. I tried to use microwave, and the skins did not hold the shape at all, so filling kind of went everywhere. The taste was okay but I think it will be much better when fixed as you call for. Again, my mistake and I know it will be a 5-star dinner when made again!

Darkhunter January 09, 2008