Need a simple, delicious and adaptable one pressure cooker pot dinner? We’ve got you covered! Cook your chicken together with your choice of russet or sweet potato in the electric pressure cooker, and WA-LAA! Buffalo Chicken Stuffed Potatoes are served.
Before you read my sister Marci’s opinionated and smart mouth comments for this recipe (wink), be sure to take advantage of this exciting giveaway that will be running from December 13th – December 16. We’ve teamed up with Fagor America, Inc. to provide one lucky winner with a Fagor LUX Multi-Cooker 8 QT in copper color, plus a copy of our Master the Electric Pressure Cooker eCookbook.
CLICK HERE TO FIND OUT HOW TO ENTER! One of you will have a pretty awesome Christmas gift coming!
The keyboard is all yours Marci!
Two years ago there was only one way that I would eat sweet potatoes and that was smothered in cinnamon, brown sugar, and marshmallows. My sister Cami is apparently still on that train because when I mentioned a buffalo chicken stuffed sweet potato, she said, “That sounds yummy…minus the spicy, the blue cheese, and of course the sweet potato.”
So in an effort to keep the peace mixed with a bit of proving my little sis wrong, I agreed to creating a recipe that was a bit flexible. Don’t like sweet potato? Swap for russet. Can’t embrace blue cheese? Go for cheddar. Can’t handle the heat? Toss your chicken with just a dash of buffalo hot sauce and then pass the bottle to me so I can pour it over my blue cheese covered sweet potato like it’s gravy! It’s not hard to see which side I’m on, right?
If you haven’t made “baked” potatoes in your pressure cooker yet, you are in for a real treat. They are moist and oh-so-fluffy and you don’t even need to poke holes in those tater babies. Just wash, toss them into the pot, perform a little button pushing action, and then go enjoy yourself a cup of Crio Bru!
But oh no, we aren’t stopping there. This meal becomes a one pot dinner by adding chicken thighs to the bottom of the pot. The chicken and the potatoes cook up perfectly in the same amount of time so with very little effort, you will be rewarded with a super quick, easy peasy delicious dinner that required less effort than ordering takeout (slight exaggeration. Hey, at least it’s probably healthier than the take out you were so tempted to order!) Chicken thighs cook up incredibly tender every time (unlike my nemesis the chicken breast that is perfect one time, and “boiled owl” the next-as my husband likes to call it). This chicken also freezes like a dream and can be transformed into buffalo chicken pizza, lettuce wraps, tacos, etc.
Life is inevitably busy for all of us right now. My small gift to you this week is a recipe that can be thrown together in minutes and will be nourishing to your mind, body, and soul amidst a sea of candy canes, sugar cookies, and hot chocolate. Enjoy!
PS, are you team russet or team sweet potato? In other words, who is always right . . . Cami or Marci? 😉
Buffalo Chicken Stuffed Potatoes
Take the basic “baked” potato and elevate it with buffalo chicken and endless topping choices!
- Yield: 4-6 1x
- Category: Dinner
- 1 ½ cups chicken broth
- 1 tablespoon smoked paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ½ to 3 pounds boneless, skinless chicken thighs
- ½–1 cup Frank’s Red Hot Wings Sauce, Buffalo
- Small to medium size russet or sweet potato (about 1 per person)
- Optional toppings: blue cheese crumbles, chopped celery, shredded sharp cheddar cheese, sour cream and chive sauce, bacon, minced chives
- Sour Cream and Chive Sauce
- ¾ cup sour cream (light or regular)
- 2 teaspoons minced chives
- 1 small garlic clove, minced
- Salt and pepper to taste
- Pour chicken broth into the pressure cooker pot. Add paprika, cumin, garlic powder, onion powder, salt and pepper; stir. Add chicken thighs and stir. Arrange chicken in a single layer on the bottom of the pan (or as close to a single layer as possible). Place a tall trivet on top of the chicken and arrange russet or sweet potatoes on top (no need to poke holes in the potatoes). Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 16 minutes.
- Meanwhile, whisk the sour cream and chive sauce ingredients together in a small bowl and set aside (the sauce can be prepared up to 3 days in advance)
- When pressure cooking is complete, use a natural release. (Could also do a 10 minute natural release followed by a quick release of any remaining pressure).
- Place potatoes on a plate and cover with foil to keep warm. Remove chicken from the pot and discard liquid. Place chicken in a bowl and shred. Pour Franks Red Hot sauce over the chicken. Add more sauce to increase spice level.
- To serve, slice the potatoes long ways and fluff. Top with shredded buffalo chicken and desired toppings.
Pictured above are russet potatoes topped with chicken, cheddar, bacon, and chives and then placed under the broiler to melt the cheese and sweet potatoes topped with chicken, sour cream and chive sauce, blue cheese crumbles, and chopped celery. Feel free to mix up toppings and type of potato as desired!
Adapted from Well Plated