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A simple buffalo chicken recipe topping a loaded baked potato.

Buffalo Chicken Baked Potato Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    45 mins

Recipe Video Fusion Chicken Dairy Vegetable Lunch Dinner Less Than 60 mins

An easy buffalo chicken recipe using Lee Kum Kee Sriracha Chili Sauce helps make this baked potato recipe special.

 

Loaded baked potatoes are a simple and classic comfort food, and this version adds a spicy twist through the lovable flavors of buffalo chicken. The buffalo chicken can be made in the same time it takes to bake the potato, meaning everything can be ready for an easy end-of-day dinner in just under an hour. When it comes to what to top with, this recipe calls for blue cheese balanced out with the creamy and savory heat of Lee Kum Kee Sriracha Mayo. The two combine to make this baked potato something special. 

What You Will Need

Ingredients

  • 2 large russet potatoes
  • 1 Tbsp. olive oil
  • 1/2 cup cooked chicken breast, shredded
  • 1/4 cup crumbled blue cheese
  • 1 stalk green onion, thinly sliced

Seasoning

  • salt and pepper to season
  • 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread

Sauce Mix

  • 4 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 Tbsp. unsalted butter, melted
  • 2 tsp. white vinegar
  • 1/2 tsp. garlic powder

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Bake the potatoes: Preheat oven to 400°F. Rub potatoes with olive oil, salt, and pepper. Bake directly on oven rack for 45 minutes, or until crispy outside and tender inside.
  2. Make buffalo sriracha sauce & prep chicken: In a small bowl, whisk together Lee Kum Kee Sriracha Chili Sauce, melted butter, vinegar, and garlic powder. Toss half of the sauce with shredded chicken until fully coated.
  3. Prep the potatoes: Slice open baked potatoes and fluff the insides with a fork. Season with salt and pepper if desired.
  4. Assemble: Top with buffalo chicken, a generous drizzle of the remaining buffalo sriracha sauce, Lee Kum Kee Sriracha Mayo Dressing/Spread, and crumbled blue cheese.
  5. Sprinkle with sliced green onions and serve hot. Enjoy, and check out more chicken recipes for easy dinner inspiration!

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