Baked Buffalo Chicken Potato Bowl for Two

Baked potato bowls are topped with grilled chicken breast strips smothered in spicy Buffalo sauce, corn, and Cheddar cheese in this quick and easy dinner recipe.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 742 Calories

Ingredients

• 3 tablespoons butter
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 tablespoons garlic powder
• 2 skinless, boneless chicken breasts
• ½ cup Buffalo sauce, or to taste
• 2 baking potatoes
• ⅛ cup shredded Cheddar cheese, or more to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.

Step 3

Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.

Step 4

Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.

Step 5

Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.

Step 6

Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.

Step 7

Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.