Buffalo Chicken Stuffed Baked Squeezy Potatoes
This recipe combines the satisfying comfort of baked potatoes with the bold, spicy flavour of buffalo chicken and creamy Primula Cheese & Chives for a meal that’s sure to impress. Perfect for dinner or as a snack at your next gathering!
What You Need
- For the Potatoes:
6 medium baking potatoes (Maris Piper or King Edward)
1 tbsp olive or rapeseed oil
2 tsp sea salt
- For the Filling:
250g cooked shredded chicken (rotisserie or poached)
2-3 tbsp buffalo sauce (plus extra for drizzling)
1 tube Primula Cheese & Chives
½ tsp ground black pepper (optional)
Fresh parsley (for garnish)
- To Finish:
Primula Cheese & Chives (for drizzling)
Fresh parsley or chives, chopped (for garnish)
Extra buffalo sauce (for drizzling)
How You Do It
Bake the Potatoes
Preheat your oven to 180°C fan / 200°C. Wash and prick the potatoes all over, then rub them with olive or rapeseed oil and sprinkle with sea salt. Bake directly on the oven rack (or on a tray) for 1 hour, or until the potatoes are tender when pierced with a fork. Once done, let them cool slightly until safe to handle.Scoop & Mix
Carefully slice the top off each potato and scoop out the fluffy flesh into a large bowl, leaving the skins intact. Add Primula Cheese & Chives, ground black pepper (if using), and buffalo sauce. Stir in the shredded chicken and mash everything together until the mixture is creamy and smooth.Fill & Bake Again
Spoon the creamy chicken mixture back into the potato skins, piling it up generously. Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, until heated through and the tops are slightly crisped.Finish & Serve
Drizzle with more Primula Cheese & Chives and a little extra buffalo sauce for that extra kick. Sprinkle with freshly chopped parsley or chives, and serve warm for the ultimate comfort food experience!
