Choose firm russet potatoes for their fluffy interior and crisp skin when baked. Scrub them clean, pierce skin to vent steam, and rub with a little oil and salt before baking for a crisp exterior.
Trim and cut into bite-sized pieces for even cooking. Chicken breast cooks quickly and absorbs the buffalo sauce well; you can use thighs for richer flavor if preferred.
Use flour to build a light dredge that helps the crispy coating adhere. Season it with salt and pepper for more depth before coating the chicken pieces.
Beat the eggs to create a sticky layer between the flour and breadcrumbs. This helps the crumbs stick and forms a golden crust on each chicken piece.
Panko gives an airy, extra-crispy texture that contrasts with the soft potato flesh. Mix with a touch of paprika and a pinch of salt for more flavor.
Choose your favorite buffalo sauce, mild or hot. Toss the cooked crispy chicken in the sauce right before assembling to keep the crust crunchy and the flavor bold.
Sharp cheddar melts nicely and offers a tangy counterpoint to the spicy buffalo sauce. Use freshly shredded cheese for the best melt and texture.
Drizzle ranch for creamy balance or blue cheese for a classic pairing. You can thin the dressing slightly with milk if you prefer a lighter drizzle.
Green onions add a fresh, mild bite and bright color. Slice thinly and sprinkle over the finished potatoes just before serving.
Season potatoes, chicken, and dredge components appropriately. Taste as you go and adjust seasoning to balance the heat and salt flavors.
Preheat the oven to 425°F (220°C). Scrub four large russets and dry them thoroughly. Pierce each potato several times with a fork, rub skins with a teaspoon of oil and a pinch of salt. Place on a baking sheet and bake until tender, about 45 to 55 minutes depending on size. The skin should feel crisp and a skewer should meet little resistance in the center.
While potatoes bake, cut one pound of boneless chicken into bite-sized pieces. Season with half a teaspoon salt and a quarter teaspoon black pepper. Set up a dredging station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Toss the chicken in flour to coat, then dip in egg, and press into panko to cover each piece evenly.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Place chicken pieces in a single layer without crowding. Cook in batches, turning occasionally, until golden brown and cooked through, about 3 to 4 minutes per side. Use an instant-read thermometer for accuracy — chicken should reach 165°F (74°C). Transfer cooked pieces to a paper towel-lined tray to drain briefly.
Place the drained crispy chicken in a medium bowl while still hot. Pour 1/2 cup buffalo sauce over the pieces and toss gently to coat every bite. Work quickly so the sauce clings without making the crust soggy. Reserve a small amount of sauce if you want an extra drizzle when assembling for a saucier finish.
Shred 1 1/2 cups sharp cheddar and slice three green onions. If using store-bought dressing, give it a gentle stir; thin slightly with a tablespoon of milk if needed. Keep everything within reach so you can assemble hot potatoes without delay. Warm the shredded cheddar briefly in a microwave-safe bowl if you prefer faster melting.
Once baked, remove potatoes from the oven and let cool 5 minutes. Cut each potato lengthwise and gently scoop out most of the flesh into a bowl, leaving a thin shell. Mash the scooped potato with a tablespoon butter and a pinch of salt until creamy. Spoon the mash back into the shells, then top each stuffed potato with buffalo chicken and a generous handful of shredded cheddar.
Place loaded potatoes back on the baking sheet and put under the broiler for 2 to 3 minutes, watching closely. Broil until cheese bubbles and edges brown lightly. Remove from the oven and drizzle with ranch or blue cheese dressing. Scatter sliced green onions on top and serve immediately while the chicken remains crisp and the potato stays fluffy.