Buffalo Chicken Potato Nachos

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  • Complexity: easy
  • Prep: 10 min
  • Cook: 15 min
  • Ready in: 25 min
  • Srv: 2
Buffalo Chicken Potato Nachos


  • 1 large Russet potato
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 medium chicken breast, cooked and shredded
  • 1 Tablespoon buffalo sauce
  • 1 stalk celery, diced
  • 2 Tablespoons crumbled blue cheese
  • Dried parsley for garnish


  1. Preheat oven to 425°F. Slice potato lengthwise into ¼" slices.

  2. 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. 

  3. 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.

  4. Garnish with dried parsley.

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