Buffalo Chicken Stuffed Potatoes


  • 1 1/2 cups chicken broth
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 - 3 pounds chicken thighs
  • 1/2-1 cup Frank’s Red Hot Wings Sauce
  • 6 small-medium russet potato
  • blue cheese crumbles
  • chopped celery
  • shredded sharp cheddar cheese
  • sour cream and chive sauce
  • bacon
  • minced chives
  • 3/4 cup sour cream
  • 2 teaspoons minced chives
  • 1 clove garlic
  • salt
  • pepper
  • 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.
  • 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.
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