Comfort food to the max. Buffalo stuffed potatoes and a creamy blue cheese sauce.
To make this recipe vegan: Replace chicken with Jackfruit and use vegan mayo/soy for the sauce 🖤
Category
Dinner
Servings
2
Prep Time
15 minutes
Cook Time
60 minutes
Calories
800
Author:
Kier Kemp
Spicy, buttery buffalo chicken stuffed inside a delicious baked potato then covered in creamy blue cheese sauce.
Ingredients
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1 pack free range chicken breasts or thighs
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4 cubes of butter
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Salt and pepper to taste
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100ml Smokey Dragon hot sauce
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4 baking potatoes
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1 tablespoon vegetable oil
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2 teaspoons Mayo (or vegan Mayo)
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2 teaspoons yoghurt (or soy yoghurt)
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2 teaspoons Blue Bandit Blue Cheese Seasoning
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Handful of grated cheddar cheese
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4 spring onions (chopped)
Directions
Stuffed Potatoes
Rub potatoes in vegetable oil and season with salt and pepper. Place in a pre-heated oven at 160C for one hour until cooked through and crispy.
Whilst the potatoes cook, place your individual chicken breasts on a piece of foil, seasoning with salt and pepper and place the cube of butter on top. Wrap into a parcel and place in the over with the potatoes for 20 minutes or until cooked through.
Once cooked take the chicken breasts out of the oven and plonk into a blown along with the melted butter and juices. Add 100ml of Smokey Dragon hot sauce then pull the breasts apart until shredded.
When the potatoes are cooked remove from the oven and cut in half. Arrange on a baking tray scooping out the centres and adding to the shredded buffalo chicken. Mix together until we’ll combined.
Stuff the potatoes with the buffalo chicken mix, top with cheese and then place back in the oven for 10 minutes until the cheese is melted.
Cover in delicious blue cheese sauce and chopped spring onions.
Blue Cheese Sauce
Mix equal parts mayo, yoghurt and blue cheese seasoning in a dish. Cover and refrigerate for 20 minutes.
Recipe Video
Recipe Note
To make this recipe vegan: Exchange chicken for jack fruit and use dairy free milk products.