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I love buffalo chicken and baked potatoes, so why not combine the two?! Buffalo Chicken Baked Potato is delicious and filling, and the type of lunch you need if you’re meal prepping your work lunches for the week. It’s not super smelly when reheating – so your co-workers won’t hate you for your healthy meals. It’s also very filling since it combines savory chicken (protien) and energizing carbs (potato). You won’t have to deal with a mid-afternoon energy crash. This buffalo chicken baked potato will keep you going all afternoon! Baked potatoes get a bad rap sometimes because they’re often filled with butter, bacon, and lots of cheese. So what would ordinarily be a healthy meal turns into a calorie-dense side dish. But this buffalo chicken baked potato is only seven Weight Watchers points, so you’re not wasting a bunch of points on something that isn’t going to leave you satisfied.

Three reasons why you need to make this recipe!

It’s healthy and filling.

A stuffed baked potato doesn’t have to be calorie dense and full of high-fat items. This recipe shows you how to fully enjoy the goodness of a baked potato in a healthy way.

Buffalo chicken baked potato is super easy to make.

While this recipe only produces one serving, it’s very easy to double, triple, or quadruple to create a fun weeknight dinner for the family.

You can easily change the recipe to fit your heat preference.

As you all know, I love spicy buffalo chicken. It’s one of my favorite flavors, but I know not everyone loves the heat. Feel free to lower the Frank’s hot sauce, or even just use G-Hughes Sugar Free BBQ sauce instead, if you’re not a hot sauce fan.

Ingredients you need to make Buffalo Chicken Baked Potato:

1 small or medium sized potato (5.5oz)
1 oz cooked, shredded chicken
½ tablespoon light softened cream cheese
½ tablespoon light ranch dressing OR use my zero point ranch to keep points low
1 tablespoon Franks hot sauce
2 tablespoon light grated cheese

How to make Buffalo Chicken Baked Potato (step by step):

Bake the potato on the barbecue or in an oven wrapped in foil until fully cooked through (approx 45-60 minutes).
In a small bowl, mix the chicken, cream cheese, dressing, Frank’s sauce and grated cheese
Leave the potato on the grill and open up the foil but leave the potato on it. Use a knife to slice open the potato and stuff with the chicken mixture.
Leave the stuffed baked potato on the grill for another 10 minutes. Serve immediately. Enjoy!

Makes 1 serving. Nutrition info for 1 baked potato: Calories 254, Fat 6 g, Saturated fat 2.69 g, Carbs 36 g, Fiber 3.3 g, Sugars 3.11 g, Sodium 975.89 mg, Protein 14 g.

WW Points

Medium sized potato 4 points
Cooked shredded chicken 0 points
Light softened cream cheese 1 point
Light ranch dressing 1 point OR Zero point ranch dressing 0 points
Franks hot sauce 0 points
Light grated cheese 1 point

7 points per baked potato based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

When using a medium sized potato it is 2-6 personal points depending on your 0PP foods

6 freestyle SP on blue & green

2SP purple

6 points plus

Different ways to change up this recipe:

You can make this recipe in an oven if you don’t have a grill. Just follow all the steps but with an oven rather than the grill! A potato should cook in about 60 minutes in a 400 degree oven.
Lower the points by using Great Value fat-free cream cheese, Great Value fat-free cheddar, and zero point ranch dressing. It’ll also give you a boost of protein!
If you’re not a fan of hot sauce, make a BBQ version by using Sweet Baby Rays or G-Huges Sugar Free BBQ sauce.
If you use zero point ranch dressing, you can use however much you like! I suggest this over light ranch dressing because even light ranch dressing easily racks up in points and calories.

Tips and Tricks for Making Buffalo Chicken Baked Potato:

A buffalo chicken baked potato will keep in the fridge for up to seven days. They don’t freeze well, so plan on eating them throughout the week.
If you want to make it ahead of time, I suggest baking the potatoes and storing them separately from the chicken mixture. When you’re ready for dinner, stuff the potatoes, then let them heat up in the oven while the cheese melts.

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