Buffalo Chicken Twice Baked Potatoes
A delicious twist on a classic favorite, these twice-baked potatoes are filled with creamy, cheesy buffalo chicken for a satisfying meal.
Ingredients
For the potatoes
- 4 large large russet potatoes Select quality potatoes.
For the filling
- 2 cups cooked and shredded chicken Rotisserie chicken works great.
- 1/2 cup buffalo sauce Adjust based on your spice preference.
- 1 cup shredded cheddar cheese Divided into two parts.
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons green onions, finely chopped For garnish.
- Salt and pepper to taste
- Optional: additional buffalo sauce for drizzling
Instructions
Baking the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in the potatoes with a fork. Place them directly on the oven rack and bake for about 45-60 minutes or until they are tender when pierced with a fork.
Preparing the Filling
- While the potatoes are baking, mix the shredded chicken with buffalo sauce, half the cheddar cheese, cream cheese, and sour cream in a bowl. Season with salt and pepper to taste.
Scooping and Mixing
- Once the potatoes are done, let them cool slightly, then cut them in half lengthwise.
- Scoop out the insides, leaving about a 1/4 inch border. Add the potato insides to the chicken mixture and stir until everything is well combined.
Stuffing the Potatoes
- Spoon the chicken and potato mixture back into the potato skins. Top each with the remaining cheddar cheese.
Final Baking
- Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
Garnishing and Serving
- Remove from the oven and garnish with green onions and a drizzle of additional buffalo sauce if desired. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven or microwave.