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Buffalo Chicken Stuffed Potatoes

Pressure Cooker Buffalo Chicken Stuffed Potatoes - delicious on russet or sweet potatoes.

4 from 2 reviews

Take the basic “baked” potato and elevate it with buffalo chicken and endless topping choices!

Ingredients

Scale
  • 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
  • ½1 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

Instructions

  1. 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.
  2. 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)
  3. 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).
  4. 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.
  5. To serve, slice the potatoes long ways and fluff. Top with shredded buffalo chicken and desired toppings.

Notes

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!