Original video by @EthanChlebowski — all credit to the creator.
Buffalo Chicken Loaded Baked Potato
A fluffy russet baked potato piled with homemade ground buffalo chicken, a tangy blue cheese sour cream sauce, and fresh scallions. Spicy, creamy, and satiating enough to keep you full for hours.
Ingredients
For the seasoned ground chicken
- 2chicken breasts · about 440 g, cut into rough cubes
- 3 gsalt
- 4 gchicken bouillon powder
- 1/2shallot
- 10 goil · for the pan
For the blue cheese sauce
- 70 gblue cheese
- 140 gsour cream · roughly a 2:1 ratio of sour cream to blue cheese
- —dried dill · a sprinkle
- —dried minced garlic · a sprinkle
- —black pepper · about 20 cranks
- 10-20 gwater · to thin
For the potato and assembly
- 1large russet potato · any potato or sweet potato works
- —salt · for the potato skin
- 5 goil · for the potato skin
- 20 gbuffalo wing sauce · plus a little more for the top; any buffalo sauce works
- 150 gcooked ground chicken · from above
- —scallions · finely chopped
Steps
- 1
Cut 2 chicken breasts into rough cubes and add to a food processor bowl with 3 g salt, 4 g chicken bouillon powder, and half a shallot. Process for about a minute until it looks like ground chicken. (You can also finely chop it by hand.)
- 2
Set a pan over high heat, add a 10 g drizzle of oil, then add the chicken and let it sit undisturbed for a couple minutes so the larger chunks brown on one side.
- 3
Once browned, break the chicken up with a spatula or potato masher and cook through. Set aside; refrigerate or freeze any you aren't using now.
- 4
Poke holes in the potato, wrap it in a paper towel, and microwave about 5 minutes to start raising the internal temperature.
- 5
Set the potato on foil, season the outside with salt and a 5 g drizzle of oil, then bake until the center reaches about 205°F (at least 200°F) and the inside is fluffy.
- 6
Make the blue cheese sauce: combine 70 g blue cheese, 140 g sour cream, a sprinkle each of dried dill and dried minced garlic, about 20 cranks of black pepper, and 10-20 g water in a jar. Blend with an immersion blender and adjust the consistency as needed. Store in the fridge.
- 7
Finely chop the scallions.
- 8
Set a pan over the stove, add about 20 g buffalo sauce and bring to a simmer. Add about 150 g of the cooked ground chicken plus a little more sauce over the top, and cook through, stirring to combine.
- 9
Cut an oval out of the top of the baked potato and fluff up the insides to make a little potato bowl.
- 10
Drizzle blue cheese sauce directly onto the potato, layer on the buffalo chicken, add another drizzle of blue cheese sauce, and finish with the chopped scallions.
Creator's notes
Potatoes are one of the most satiating carbohydrate-rich foods you can cook with, as long as you don't deep fry them. Every loaded potato here follows four components: a baked potato, a seasoned protein, something creamy (cheese, sour cream, or a sauce), and fresh garnishes. Ethan leaves the ground chicken plain and stores half in the fridge and half in the freezer so it stays a flexible component for barbecue sauce, salsas, tacos, sandwiches, or salads later in the week.
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