Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders

Recipe by Mommy Diva
READY IN: 1hr 5mins


  • 4
    baking potatoes, scrubbed clean to eat
  • 3
    tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
  • salt & freshly ground black pepper
  • 14 - 12
    cup milk
  • 12
    cup blue cheese, crumbles
  • 5
    scallions, white and green parts, chopped
  • salt & freshly ground black pepper
  • 2
    lbs chicken tenders, cut into bite-size pieces
  • 3
    large garlic cloves, chopped
  • 14 - 12
    cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
  • 4
    tablespoons butter
  • carrot sticks
  • sour cream (to garnish) (optional)


  • Preheat oven 400°F.
  • Place the potatoes on a baking sheet and drizzle with some EVOO.
  • Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
  • 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.
  • Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
  • Mix in the blue cheese and scallions and season with salt and pepper.
  • Stir to combine everything but try to avoid mashing up the cheese too much.
  • 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.
  • 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.
  • Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
  • To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
  • Serve a dollop of sour cream if desired, and carrots and celery alongside.
  • Enjoy!