Buffalo Bacon Bleu Baked Potato

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My posts have been pretty inconsistent lately with the arrival of our third son, Emmett David on May 23.  However, I promised myself this would be the week that I would get back into my routine.  Fortunately, even though I haven’t been posting, I still have been cooking.  I have a handful of recipes that I need to write and blog about, so let’s get started!

To ease back into my routine, I thought I would post a fun and whimsical recipe.  We love baked potatoes in our house, but the other night I really wanted to switch things up a bit, so I came up with this baked potato, buffalo style.  With things being a little hectic at home right now, I used a lot of shortcuts to create this recipe, such a pre-baked frozen chicken.  It still came out deliciously different, but I am going to make it again in the future and tweak it a bit, by making my own chicken tenders from scratch.  Either way, this recipe is a great way to change-up your weeknight meal planning.  There’s very little prep work; pretty much everything goes into the oven and about an hour later, all you have to worry about is assembly!

Bacon Buffalo Bleu Baked Potato

Bacon Buffalo Bleu Baked Potato


Buffalo Bacon Bleu Baked Potato

Buffalo Bacon Bleu Baked Potato

Buffalo Bacon Bleu Baked Potato

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Appetizer, Entree, Lunch


  • 4 medium russet potatoes
  • 1 tbsp. canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 16 frozen, pre-cooked chicken tenders
  • 1 pound bacon
  • Buffalo-style wing sauce
  • 2 tbsp. unsalted butter
  • 1/3 cup freshly shredded mozzarella cheese
  • 1/3 cup freshly shredded cheddar cheese
  • 1/2 cup bleu cheese crumbles
  • 2 carrots, peeled and cut into matchsticks
  • 4 green onions, chopped
  • 1 stalk of celery, chopped
  • Hidden Valley ranch dressing


  1. Pre-heat oven to 350 degrees.
  2. Wash potatoes under cold water, scrubbing with a stiff brush, if necessary. Dry and poke each potato with a fork 8 – 10 times.
  3. Place potatoes in a bowl and add canola oil. Mix and toss until potatoes are evenly coated.
  4. Add 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper and toss well.
  5. Place potatoes on a small sheet pan and into the oven. Bake for 35 minutes.
  6. After 35 minutes, place chicken tenders on another sheet pan and cook for 10 – 12 minutes each side.
  7. Also, add bacon to a parchment paper lined sheet pan and cook for 20 – 25 minutes until golden brown.
  8. At this point, the potatoes should have been cooking for 60 minutes. Check that they are tender all the way through with a fork. If it goes in easily, they’re done.
  9. Remove everything from the oven.
  10. Cut chicken into bite-size chunks. Place about 2 tbsp. of buffalo sauce into a bowl, add chicken and toss to coat.
  11. Chop bacon into bite-size pieces.
  12. Cut potatoes down the center and place each into a bowl.
  13. Place a 1/2 tbsp. of butter into each potato, along with half of the cheeses.
  14. Top with chicken, carrots, green onions and celery.
  15. Garnish with remaining cheeses and a drizzle of the Ranch dressing.
  16. Serve immediately.

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