Description
Delicious baby potatoes stuffed with a creamy buffalo chicken filling, topped with green onions.
Ingredients
Scale
- 12 to 14 baby potatoes
- 1½ cups shredded cooked chicken
- ¼ to ⅓ cup buffalo sauce
- 1 tablespoon cream cheese or Greek yogurt
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for topping
- Extra buffalo sauce and cream cheese or Greek yogurt for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the baby potatoes then place them on the baking sheet and season with salt and pepper. Roast for 30 to 35 minutes until tender.
- Allow potatoes to cool slightly then slice a small opening on top of each one and scoop out a bit of the inside.
- In a bowl mix the shredded chicken, buffalo sauce, cream cheese or yogurt, and garlic powder until creamy.
- Fill each potato with the buffalo chicken mixture pressing lightly to pack the filling.
- Add a small spoonful of cream cheese or yogurt on top and drizzle with more buffalo sauce.
- Sprinkle chopped green onions and warm them in the oven for 5 minutes if desired.
Notes
- Use a mix of cream cheese and Greek yogurt for a tangy flavor.
- Adjust the amount of buffalo sauce according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potatoes
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg