Buffalo Chicken Stuffed Potatoes

By: Marci Buttars

Buffalo Chicken Stuffed Potatoes
cuisine icon Cuisine
American
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Feel free to mix up toppings and type of potato as desired!"]
cuisine icon Keywords
30-60 min, 6 servings, american, bacon, blue cheese crumbles, chicken broth, chicken thighs, chopped celery, contributed, cook 16 min, cumin, frank’s red hot wings sauce, garlic, garlic powder, medium, minced chives, onion powder, pepper, prep 15 min, pressure cook, russet potato, salt, shredded sharp cheddar cheese, smoked paprika, sour cream, sour cream and chive sauce

prep icon Prep Time
15 min
cook icon Cook Time
16 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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