Description
Creamy buffalo chicken twice baked potatoes pack serious flavor punch for your next game day spread. Cheesy, spicy potato skins loaded with shredded chicken and zesty buffalo sauce make game watching deliciously simple.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 2 cups cooked chicken
- 1 cup shredded cheddar or mozzarella cheese
Sauce and Seasoning:
- ½ cup buffalo wing sauce
- ½ cup ranch dressing or blue cheese dressing
- ¼ cup cream cheese
- Salt and pepper
Garnish and Optional Toppings:
- 3 green onions
- Olive oil
- Optional: bacon bits
- Optional: jalapenos
- Optional: extra cheese
Instructions
- Preheat your oven to 400°F. Thoroughly rub 4 large russet potatoes with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Place potatoes directly on the middle oven rack.
- Bake potatoes for 50-60 minutes until they feel soft when gently squeezed with an oven mitt.
- Remove potatoes and slice each in half lengthwise. Use a spoon to carefully scoop out the interior, leaving a thin potato shell.
- Transfer potato flesh to a mixing bowl. Mash with ¼ cup softened cream cheese using a fork until mostly smooth.
- Add ½ cup buffalo wing sauce, ½ cup ranch dressing, and ½ cup shredded cheddar cheese to the mashed potato mixture.
- Fold in 2 cups shredded chicken and 2 sliced green onions. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Spoon the mixture back into the potato shells, filling them completely and mounding slightly.
- Sprinkle the remaining ½ cup cheese over the stuffed potatoes.
- Return potatoes to the 400°F oven for 15-20 minutes until cheese melts and edges turn golden brown.
- Garnish with additional sliced green onions and a drizzle of buffalo sauce before serving immediately.
Notes
- Always use a fork to test potato doneness, ensuring they’re soft and easily pierced before removing from oven.
- Drain and pat chicken dry before mixing to prevent excess moisture in the filling.
- For a lighter version, swap full-fat cream cheese with Greek yogurt and use reduced-fat shredded cheese.
- Add extra crunch by topping potatoes with crispy bacon bits or toasted breadcrumbs before final baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 65 mg