Buffalo-Style Baked Potato

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

All the flavor, but none of the mess of chicken wings in this great baked potato. The fluffy potato is topped with a spicy, shredded chicken mix and served with blue cheese and celery sticks.

Ingredients

8 large baking potatoes
2 whole chicken breasts, about 2 1⁄4 lb., poached
1 cup barbecue sauce, warm
1 tbsp. olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
Salt and pepper, as needed
1⁄2 cup crumbled blue cheese
Celery sticks, as needed

Steps

1. Bake potatoes until done and keep warm. In a small bowl, finely shred poached chicken. Add barbecue sauce and mix until completely combined. Keep warm and set aside.

2. In a large sauté pan, heat olive oil until hot but not smoking. Add peppers and cook, about 2 min. Remove from heat and toss with chicken.

3. Cut open potatoes, and break up insides until fluffy. Season with salt and pepper. Top each potato with shredded chicken and bell pepper mixture.

4. Add crumbled blue cheese and serve.

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources