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This buffalo chicken baked potato hits the spot. Not only is this delish, but it is so macro friendly because of how customizable it is.

This baked potato recipe has been my go to for months when I need to cram some more protein in my day. And, today, for example, I was low in fats so I was able to add some butter to it. On days that I have less carbs to work with, I either cut the potato in half or use mashed cauliflower instead. Customizable.

I like to use a normal russet potato for this, but you can use whatever you have available. I love buying the baby potatoes in the big 5 lb bag from Costco, so sometimes I use a serving of those instead. In that scenario I actually boil the potatoes instead of baking them.

Buffalo Chicken Baked Potato Tips

First, you need to wash your potato, pat it dry, & pierce it with a fork all over.

Then, I spray mine with canola oil cooking spray & sprinkle with salt & pepper.

I cook mine at 400* for about an hour, flipping it halfway through. I actually place my potato directly on the oven rack. Sometimes some liquid will drip out of the potato so it’s a good idea to have a foil lined pan underneath to catch it.

After the potato is cooked, I just slice it down the middle & open it up. I then take a fork and mash the insides & combine with salt & pepper. IF I have enough fat macros left over, I will stir in some butter.

Then I just top with rotisserie chicken that I mixed with Frank’s Buffalo Sauce, Mexican blend reduced fat cheese, nonfat plain Greek yogurt, & green onions.

The green onions do make a pretty big difference in this meal. And I would definitely consider this a meal. You get a serving of protein, carbs, & fat in here. You can pair it with a side salad for some more greens as well.