buffalo chicken hasselback potatoes

Share

i love a great appetizer or side dish turned main event, and these buffalo chicken hasselback potatoes are sure to be a family favorite

buffalo chicken hasselback potatoes

we made it through finals and with the exception of basketball practices for the kids, we are out of school until january 8th. i say the same thing every year, but i get as excited about a break from school as the kids do, sometimes it seems even more so. 

buffalo chicken hasselback potatoes

i love to laze about in the mornings over a cup of tea or coffee and a cinnamon roll or two, and we all enjoy a good old fashioned late night movie marathon. but most of all i love having dinner on a not-so-tight schedule. stuffed baked potatoes are a meal we keep on repeat. stella has always been fussy, but as a teenager is fussier  than ever. homemade pizza, lasagna, and baked potatoes are really the only meals she loves, so we make them in some form weekly.

buffalo chicken hasselback potatoes

of course, lasagna and stuffed baked potatoes are two of charlie’s least favorite meals. in an effort to make meal time as peaceful as possible i try to find a common ground whenever i can. these buffalo chicken hasselback potatoes are just that. stella gets a fancy version of a baked potato and charlie gets buffalo chicken and blue cheese.  add a salad, and you have got a game day appetizer tuned into a delicious family meal.

buffalo chicken hasselback potatoes

buffalo chicken hasselback potatoes

Ingredients:

  • 4 large russet potatoes
  • 4 Tbsp butter
  • salt and pepper to taste
  • 1 large or two small cooked and shredded chicken breasts (8 - 10 ounces total)
  • hot sauce ( i use frank's red hot)
  • 4 ounces blue cheese
  • chives for garnish

Directions:

  • preheat the oven to 425 degrees
  • scrub and dry the potatoes
  • carefully slice potato - straight down, slices about 1/4 inch think, stopping just before  you cut all the way through
  • brush potatoes with half of the butter and sprinkle with salt and pepper
  • place potatoes in a baking dish and bake 30 minutes
  • brush potatoes with the remaining butter and bake another 30 minutes
  • toss the chicken with hot sauce (as much or as little as you like)
  • carefully stuff the chicken into the potatoes, top with more hot sauce and the blue cheese
  • garnish with chopped chives, and serve hot
 

once a week i make slow cooker shredded chicken, usually for taco night. by using the leftover chicken these potatoes are even faster to get on the table. you could also use shredded poached or baked chicken breasts as well. use 1 large or two small breasts for 4 potatoes.

the hardest part of the meal is slicing of the potatoes. the cuts need to be deep enough, almost cutting all the way through to the bottom, without cutting the slices right off. (a potato placed between two paint stir sticks or chopsticks helps to keep from cutting too far)  it works best to use potatoes that have a flat bottom to keep them from rolling while slicing. cut carefully.

buffalo chicken hasselback potatoes

two great dishes made into one, these buffalo chicken hasselback potatoes are a must try.

enjoy!