Can I use chicken breasts instead of thighs?

Absolutely! Breasts are leaner, just keep an eye on the cook time so they don’t dry out.

Can I make this ahead of time?

You can prep all the ingredients beforehand, but for best texture and taste, cook it fresh on the griddle.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat on the griddle or in a hot skillet for best results—microwaving works but loses some crisp.

What can I use instead of buffalo sauce?

Try BBQ sauce for a sweeter version or go with a spicy teriyaki glaze for a fun twist!

Blackstone Buffalo Chicken Loaded Potatoes

Description

These Blackstone Buffalo Chicken Loaded Potatoes are the ultimate griddle comfort food—crispy potatoes, juicy chicken, smoky bacon, melted cheese, and a tangy buffalo-ranch kick. Perfect for game day, cookouts, or feeding a hungry crew fast!

Ingredients

Scale

1½ pounds red potatoes, diced
1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
6 slices bacon
Cooking oil of choice (avocado or canola recommended)
Kosher salt and black pepper, to taste
1 packet dry ranch seasoning mix
½ cup buffalo wing sauce
2 cups shredded cheese (Mexican blend recommended)
Optional toppings: chopped green onions, sour cream, ranch dressing

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Instructions

Cut potatoes and chicken into bite-size pieces and place them separately on a tray. Add all other ingredients to the tray but keep them separate from raw chicken.
Preheat your Blackstone griddle to medium heat.
Cook the bacon on the griddle for 3–4 minutes per side until crisp. Remove and crumble.
Add oil to the griddle and toss on the potatoes. Season with salt and pepper. Cook for 9–11 minutes, flipping occasionally.
Add more oil and the chicken to the griddle with the potatoes. Season again and cook for another 9–11 minutes until everything is cooked through.
Sprinkle dry ranch seasoning and pour in buffalo sauce. Mix everything together for 1–2 minutes.
Spread out the mixture evenly, sprinkle cheese and bacon over the top, then turn off the heat. Let the cheese melt.
Top with green onions, sour cream, and/or ranch dressing if desired. Serve hot off the griddle or transfer to a tray.

Notes

Swap in chicken breasts for a leaner option, but thighs stay juicier.
Don’t be shy with the oil—it’s key to crispy potatoes!
Want it spicier? Use a hotter buffalo sauce or add crushed red pepper.
Easily double the recipe for larger crowds or leftovers.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Main course
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 2 g
Sodium: 980 mg
Fat: 29 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg