Blue Cheese Stuffed Potatoes with Buffalo Chicken Tenders
Indulge in the ultimate flavor-packed comfort food with these Blue Cheese Stuffed Potatoes with Buffalo Chicken Tenders. Perfectly baked russet potatoes are transformed into creamy, tangy delights, stuffed with a luscious blend of blue cheese crumbles, sour cream, and fresh scallions. Served alongside crispy, golden-brown chicken tenders coated in a bold buffalo sauce made with hot sauce and melted butter, this recipe strikes the perfect balance of rich, spicy, and savory. With a crispy potato skin base and a satisfying kick from the buffalo chicken, this dish is ideal for game-day parties, weeknight dinners, or any time you crave a hearty indulgence. Garnish with extra blue cheese or a drizzle of hot sauce for an unforgettable presentation!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Blue cheese crumbles
- 0.5 cups Sour cream
- 3 tablespoons Scallions, chopped
- 1 pound Boneless, skinless chicken tenders
- 0.5 cups Hot sauce
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Garlic powder
- 0.5 cups All-purpose flour
- 1 teaspoon Paprika
- 2 large Eggs, beaten
- 1 cup Panko breadcrumbs
- 3 cups Neutral oil (for frying)
Instructions
Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then lightly coat them with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Poke each potato several times with a fork. Bake for 50-60 minutes until tender when pierced with a knife. Remove and set aside to cool slightly.
While the potatoes bake, prepare the buffalo chicken tenders. In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. Prepare two additional shallow dishes: one with the beaten eggs and one with panko breadcrumbs.
Dredge each chicken tender in the flour mixture, tapping off the excess, then dip into the egg, and finally press into the panko breadcrumbs until coated. Repeat with all the chicken tenders.
Heat the neutral oil in a large skillet over medium-high heat, aiming for about 350°F (175°C). Fry the chicken tenders in batches for 3-4 minutes per side until golden and fully cooked. Drain on paper towels.
In a small bowl, mix the melted butter and hot sauce. Toss the cooked chicken tenders in the buffalo sauce until evenly coated.
Once the baked potatoes are cool enough to handle, slice each one in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve the scooped flesh in a mixing bowl.
Mash the reserved potato flesh with sour cream, blue cheese crumbles, and scallions. Season with salt and pepper to taste.
Brush the potato skins with the remaining olive oil and bake in the oven for 10 minutes until crispy. Remove from the oven and fill with the mashed blue cheese mixture. Return to the oven for another 10 minutes to heat through.
Serve the blue cheese stuffed potatoes alongside the buffalo chicken tenders. Garnish with additional blue cheese, scallions, or a drizzle of hot sauce, if desired.
Nutrition Facts
Calories |
9636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 849.8 g | 1089% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 6974 mg | 303% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 28.1 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 797 mg | 61% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 8561 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
