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Buffalo Chicken Loaded Potato

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School Foodservice

Prep Time

20 Mins

Cook Time

80 Mins


Serves 50





Buffalo Chicken

  • Chicken, cooked, diced, frozen, thawed, USDA Foods 4 pounds 11 ounces
  • Cheddar cheese, reduced fat, shredded 1 pound 9 ounces
  • Onions, green, fresh, sliced ½ inch 5 ounces 1 ¼ cups 10 ounces OR 2 ½ cups
  • Yogurt, low-fat, plain 2 pounds 13 ounces OR 1 quart 1 cup
  • Buffalo style hot sauce, prepared ½ cup 2 tablespoons
  • Garlic powder 2 ½ teaspoons
  • Onion powder 2 ½ teaspoons
  • Black pepper 2 ½ teaspoons

Veggies & Whole Grain

  • Celery, fresh, cut into ½-inch by 4-inch sticks 3 pounds 10 ounces OR 7 pounds 4 ounces
  • Carrots, fresh, baby or sticks 3 pounds 15 ounces OR 7 pounds 14 ounces
  • Whole grain roll, 2 ounce equivalents grains 50 each


  1. Preheat convection oven to 350°F.
  2. Wash fresh russet potatoes under cool running water and scrub with a vegetable brush.
  3. Place washed potatoes on a parchment-lined sheet pan and spray lightly with vegetable oil spray.
  4. Turn each potato over and spray the other side.
  5. Pierce each potato one time with a paring knife.
  6. Place into the preheated 350°F oven and bake for about 60 minutes, or until the potatoes are tender through the center.
  7. Remove the potatoes from the oven, transfer to 2-inch steamtable plans, and hold in the warmer.
    CCP: Cook to a minimum internal temperature of 135°F.
    CCP: Hold hot at 135°F or higher.
  8. In a large mixing bowl combine the thawed diced chicken, cheddar cheese, and sliced green onions.
  9. Mix together the yogurt, buffalo style hot sauce, garlic powder, onion powder, and black pepper.
  10. Pour over the chicken, cheese and green onion mixture, and stir to combine.
  11. Remove the baked potatoes from the warmer and carefully cut part way through the potatoes lengthwise across the top.
  12. Gently open the potatoes by pressing the ends toward each other.
  13. Using a #12 scoop place 1/3 cup of the chicken mixture into each potato.
  14. Return the potatoes to the 350°F oven and bake for an additional 15-20 minutes.
  15. CCP: Cook to a minimum internal temperature of 165°F.
  16. Hold the baked stuffed potatoes hot until service.
  17. CCP: Hold hot at 135°F or higher.
  18. Serve each stuffed potato with 3 celery sticks, ¼ cup carrot sticks, and a whole grain roll.

Download Recipe Card.


Make this tasty dish a chilled grab and go option simply switching out the baked potato for chilled baked seasoned wedges. See the recipe here! Find the Potatoes Raise the Bar label on the school foodservice resource page.


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Recipe By: Potatoes USA and Chef Garrett Berdan

Nutrition Facts Per Serving









Vitamin C








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