Buffalo Chicken Stuffed Potatoes
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1 1/2cups chicken broth
  • 1tablespoon smoked paprika
  • 1 1/2teaspoons cumin
  • 1 1/2teaspoons garlic powder
  • 1 1/2teaspoon onion powder
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 2 1/2 – 3pounds chicken thighsboneless, skinless
  • 1/2-1cup Frank’s Red Hot Wings SauceBuffalo
  • 6small-medium russet potatoor sweet potato, about 1 per person
Optional toppings
  • blue cheese crumbles
  • chopped celery
  • shredded sharp cheddar cheese
  • sour cream and chive sauce
  • bacon
  • minced chives
Sour Cream and Chive Sauce
  • 3/4cup sour creamlight or regular
  • 2teaspoons minced chives
  • 1clove garlicminced
  • saltto taste
  • pepperto taste
  1. Pour chicken broth into the pressure cooker pot. Add paprika, cumin, garlic powder, onion powder, salt and pepper; stir. Add chicken thighs and stir.
  2. Arrange chicken in a single layer on the bottom of the pan (or as close to a single layer as possible).
  3. 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).
  4. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 16 minutes.
  5. 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)
  6. When pressure cooking is complete, use a natural release.
  7. Place potatoes on a plate and cover with foil to keep warm.
  8. 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.
  9. To serve, slice the potatoes long ways and fluff. Top with shredded buffalo chicken and desired toppings.
Recipe Notes

Feel free to mix up toppings and type of potato as desired!