Description
Crispy roasted Yukon Gold potatoes filled with creamy buffalo chicken, blue cheese, and melted Monterey Jack. A bold and satisfying appetizer perfect for parties and game day.
Ingredients
1 pound Yukon Gold potatoes
2–3 teaspoons olive oil
1 cup cooked chicken breast, shredded
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons celery, finely diced
3 ounces cream cheese, softened
1/4 cup buffalo-style hot sauce
1/4 cup blue cheese crumbles
1/2 cup Monterey Jack cheese, shredded
Green onions, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F. Lightly grease a baking sheet with olive oil.
2. Place the potatoes in a large bowl and toss with olive oil until evenly coated. Arrange them on the prepared baking sheet and bake for about 40 minutes, or until fork-tender.
3. Remove the potatoes from the oven and let them cool until safe to handle. Increase the oven temperature to 425°F.
4. In a medium mixing bowl, combine shredded chicken, salt, pepper, diced celery, and softened cream cheese. Mix well. Stir in buffalo sauce, then fold in blue cheese crumbles.
5. Slice a thin layer off the top of each potato. Scoop out the center, leaving a sturdy border.
6. Spoon the buffalo chicken mixture into each hollowed potato. Sprinkle Monterey Jack cheese over the top.
7. Return to the oven and bake for 10 minutes, or until heated through and cheese is melted.
8. Garnish with chopped green onions and black pepper. Serve warm.
Notes
Adjust buffalo sauce to control heat level.
Do not over-scoop potatoes to prevent collapsing.
Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American