Buffalo Chicken Potato

Here’s another recipe designed for my wife who loves baked potatoes and is an extreme chili head (the hotter the better).

Ingredients

Large baked potatoes

1/2 a chicken breast per potato

1/2 a cup of buffalo hot sauce per chicken breast

(make your own with this recipe)

Buffalo sauce drizzle

Blue cheese dressing drizzle

Blue cheese crumble

1 tablespoons of diced celery stock per potato

1 teaspoon of GMG sizzle rub per chicken breast

Salt and Pepper to taste

Directions

Begin by marinating your chicken breast in buffalo sauce for up to 2 hours. Next poke holes in your potato and drizzle with olive oil. Then sprinkle with Kosher salt.

There are 2 ways of doing this recipe… if you’re short on time, place your potato in the microwave for 2 1/2 min on each side, then continue to cook in your 300 degree smoker until probe tender (about 45 min). If you have the time, you can cook your potatoes in the smoker for the whole time for an extra smokey finish. While your potatoes are cooking, place your chicken breasts in the smoker seasoning with GMG sizzle rub, cooking them also at 300 degrees for about 30-45min or until the internal temperature hits 165.

Remove your potatoes and chicken breast letting them rest for 10 minutes. Slice your potato and remove some of the inside. Dice the chicken, into 1/2 in cubes and fill the potato with them. Continue to top your potato with the celery, hot sauce and blue cheese dressing. Finish with a light amount of blue cheese crumbles.