Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders

"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!"
Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders created by Jonathan Melendez
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
  • celery rib
  • 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!

Join The Conversation

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  1. whtbxrmom
    My potatoes took a lot longer to bake than 45 minutes. I used 1% milk in the the lesser amount called for. I also used the reduced fat blue cheese. Once the potatos were restuffed I covered them with foil and put them in the fridge. (The potatoes took so long to bake that my starving family already ate by the time I had reached this point.) The following night I heated the oven back up and popped the potatoes in while making the chicken. I used extra garlic and garlic salt for the salt amount (can you tell we like our garlic here) and the full amount of Anchor Bar wing sauce. The vegetarian in our family just had the stuffed potato with wing sauce drizzled on it. Five stars is hard to get from my family. But everyone really liked these. Even Blue cheese hating DD!
  2. RockyTrax
    These are so awesome. The melted blue cheese is so yummy. Only change was cutting the chicken into strips to fry. Just before the chicken was done I pulled it out and shredded the strips then added the hot sauce and butter.
  3. Jonathan Melendez
    Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders Created by Jonathan Melendez
  4. Jonathan Melendez
    Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders Created by Jonathan Melendez
  5. Jonathan Melendez
    Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders Created by Jonathan Melendez



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