Microwave buffalo chicken stuffed potato
Everything you love about buffalo chicken dip, creamy, tangy and a little fiery, piled into a fluffy baked potato.
- 18 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.44 a serving
- 500 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 18 minutes.
Ingredients
For 1 servings.
- 1 russet potato, medium, about 10 oz
- 2 tbsp cream cheese
- ¾ cup canned chicken breast, drained
- 2 tbsp Buffalo wing sauce
- ¼ cup shredded cheddar
- 1 tbsp ranch dressing, or blue cheese dressing (optional)
- 1 green onion, torn into small pieces (optional)
Each serving has about 500 calories, 33 g protein, 44 g carbs and 22 g fat, and costs about $2.44 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Scrub the potato under running water, dry it, and poke it 6 to 8 times all over with a fork.
Dolly’s tip: The holes let steam escape. Skip them and a potato can burst in the microwave.Microwave it on a plate on high for 5 minutes, then turn it over using a folded paper towel.
Timer: 5 min
Microwave 3 to 5 minutes more, until a fork slides into the thickest part with no resistance.
Timer: 4 min
Dolly’s tip: Big potatoes can take longer. Add a minute at a time until the fork goes in easily.Microwave the cream cheese in a mug for 10 seconds to soften it, then in the chicken and buffalo sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 10 sec
Microwave the chicken 1 minute, stir, and microwave 30 seconds more until hot and creamy.
Timer: 1 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Split the potato open with the fork, fluff the inside, and pile the buffalo chicken in.
Top with the cheddar and microwave 30 seconds to it.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
the ranch over the top and scatter on the green onion.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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