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Buffalo Chicken Loaded Potato Wedges

Prep Time 15 minutes
Cook Time 15 minutes
Author chericeperkins

Ingredients

Potato Wedges

  • 3 Russet potatoes cut into wedges
  • 2 tbsp Avocado oil
  • Salt and pepper to taste

Buffalo Chicken

  • 1 lbs Boneless skinless chicken thighs
  • 1 cup Franks Hot Sauce
  • 4 tbsp Butter

Toppings

  • 1 1/2 cups Buffalo cheese curds
  • 1 cup Bacon crumbles
  • 4 Green onions sliced
  • Ranch
  • Buffalo Sauce

Buffalo Sauce

    Instructions

    • Crisp bacon and set aside.

    Potato Wedges

    • Wash russet potatoes and slice into wedges, place onto baking pan.
    • Toss wedges with avocado oil and salt and pepper.
    • Air fry at 400 for 15 to 20 minutes or until tender and crispy.
    • While they cook, you can start your buffalo chicken.

    Buffalo Chicken

    • Place chicken, franks and butter into Instant pot.
    • Close lid, and set instant pot to manual for 12 minutes. Allow to naturally release pressure.
    • When pressure is released, open pot and shred chicken.

    Assemble Poutine.

    • Place potato wedges into baking dish or cast iron pan.
    • Add chicken and cheese curds to the potatoes.
    • Place in Omni and broil 5 minutes to melt cheese curds.
    • Drizzle with ranch and buffalo sauce and top with bacon and green onions.
    • Devour. 😋