Wisconsin Potato and Vegetable Growers Association

Buffalo Chicken Potato Nachos

Buffalo Chicken Potato Nachos

Buffalo Chicken Potato Nachos

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizers and Snacks, Main Dish, Side Dish
Servings 2 people
Calories 293 kcal


  • 1 large Russet potato
  • 1 tsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 medium chicken breast cooked and shredded
  • 1 Tbsp buffalo sauce
  • 1 stalk celery diced
  • 2 Tbsp crumbled blue cheese
  • dried parsley for garnish


  • Preheat oven to 425°F.
  • Slice potato lengthwise into 1/4" slices.
  • Place potato slices in a bowl with olive oil, salt, and pepper and toss to coat.
  • Place on baking sheet and roast for 15 minutes or until the tops start to brown.
  • While potatoes are roasting, shred chicken and toss with buffalo sauce.
  • Chop celery.
  • When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese.
  • Garnish with dried parsley.


Calories: 293kcalCarbohydrates: 33gProtein: 28gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 663mgPotassium: 1194mgFiber: 2gSugar: 1gVitamin A: 45IUVitamin C: 12mgCalcium: 31mgIron: 2mg
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