Creamy Buffalo Chicken Baked Potato
A fluffy baked potato loaded with Beehive Meals Creamy Buffalo Chicken, melted cheese, diced green onions, and a dollop of sour cream.
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Creamy Buffalo Chicken
2 Russet Potatoes
2 Tablespoons Butter
1/2 cup Shredded Colby Jack Cheese
2 Tablespoons Sour Cream
2 Tablespoons Diced Green Onions
Ingredients
2 2/3 cups Beehive Meals Creamy Buffalo Chicken
4 Russet Potatoes
4 Tablespoons Butter
1 cup Shredded Colby Jack Cheese
4 Tablespoons Sour Cream
1/4 cup Diced Green Onions
Ingredients
4 cups Beehive Meals Creamy Buffalo Chicken
6 Russet Potatoes
6 Tablespoons Butter
1 1/2 cups Shredded Colby Jack Cheese
6 Tablespoons Sour Cream
1/3 cup Diced Green Onions
Ingredients
5 1/3 cups Beehive Meals Creamy Buffalo Chicken
8 Russet Potatoes
8 Tablespoons Butter
2 cups Shredded Colby Jack Cheese
8 Tablespoons Sour Cream
1/2 cup Diced Green Onions
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Creamy Buffalo Chicken.
2. Prep your potatoes by scrubbing them clean and getting all the dirt off of them. Pat them dry, poke the potato in several different spots with a fork to allow steam to escape during baking. Drizzle lightly with olive oil and salt, and rub all over the potato. Wrap the potato in a piece of tinfoil.
3. Preheat your oven to 400 degrees, place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skin is crispy and the inside is tender. You can test this by inserting a knife or skewer-- it should slide in easily.
4. Remove from tinfoil, then slice the potato open and fluff the inside with a fork. Add butter, Beehive Meals Creamy Buffalo Chicken, and shredded colby jack cheese. Top the baked potato with the diced green onions and a dollop of sour cream, and enjoy!