Savory Buffalo Chicken Twice Baked Potatoes
A mouthwatering fusion of creamy, cheesy goodness and spicy, tender chicken that elevates the classic baked potato.
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Fork
- Spoon
Ingredients
Potatoes
- 4-6 large Russet Potatoes Choose large potatoes for fluffy texture.
Chicken
- 2 cups Shredded Cooked Chicken Can be sourced from a rotisserie chicken.
Sauce
- 0.5 cup Buffalo Sauce Adjust based on desired heat level.
Cheese
- 4 ounces Cream Cheese Softened for easy mixing.
- 1 cup Shredded Cheddar Cheese Sharp cheddar enhances flavor.
Garnish
- 2-3 stalks Green Onions Chopped for garnish.
Seasoning
- to taste Salt
- to taste Pepper
Oil
- 1 tablespoon Olive Oil Drizzle over potatoes before baking.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and prick them with a fork.
- Bake the potatoes for 45-60 minutes until fork-tender.
- In a mixing bowl, combine shredded chicken with buffalo sauce.
- Slice each potato in half and scoop out the insides.
- Add potato flesh to the chicken mixture with cream cheese, half the cheddar, salt, and pepper.
- Refill potato skins with the mixture and top with remaining cheddar.
- Bake stuffed potatoes at 350°F (175°C) for 15-20 minutes.
- Garnish with chopped green onions before serving.
Notes
These potatoes can be served as a main dish or appetizer. Store leftovers in an airtight container for up to 3 days.