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Buffalo Chicken Potato Nachos

5 from 2 reviews

These buffalo chicken potato nachos will have the whole family asking for seconds! This versatile recipe works with what you have in the refrigerator, so you’ll save money AND have an easy, satisfying dinner.


  • 23 lbs potatoes (any)
  • 2 Tbsp olive oil
  • salt & pepper to season
  • 2 large carrots, shredded
  • 2 stalks celery, finely diced
  • 1 cup shredded chicken
  • ½-1 cup shredded cheese (cheddar or Monterey jack)
  • 35 oz blue cheese
  • hot sauce (optional)
  • ranch dressing (optional)


  1. Preheat the oven to 425F.
  2. Cut the potatoes so they’re about 1-2″ in size and spread them into a single layer on a baking sheet. It’s okay if they touch, but you don’t want them stacked on top of each other.
  3. Drizzle the potatoes with olive oil and season with salt and pepper.
  4. Roast in the oven for 35-45 minutes, until the potatoes are medium golden brown.
  5. Reduce the oven to 400F.
  6. Cover the potatoes evenly with the carrots, celery, and chicken, in that order.
  7. Top with the cheeses and place back in the oven until the cheese melts and is bubbly, 10-15 minutes.
  8. Serve with hot sauce and/or ranch dressing, as desired.


  • Line your baking sheet with aluminum foil or parchment paper for a crazy-fast clean-up.
  • We’ve had leftovers reheated in the microwave AND re-toasted in the oven. The potatoes lose some of their crispiness in the microwave, so the oven is preferred, but the microwave will work in a pinch.
  • You can halve this recipe for an easy appetizer or make it as-is for a main course (pair with a salad if you have big eaters). It’s a fun option on game day!
  • Be sure to really pack those potatoes on the baking sheet – they shrink a bit while cooking. If you don’t, your family will eat the whole thing and not leave a single portion left over for lunch! Trust me, you want leftovers…


Keywords: potato nachos, nacho potatoes, potato nachos recipe, sweet potato nachos, buffalo chicken potato nachos