Buffalo Chicken Twice Baked Potatoes
Turn up the heat on comfort food with these Buffalo Chicken Twice Baked Potatoes! Perfectly baked russet potatoes are hollowed out and stuffed with a creamy, tangy mixture of mashed potato, Buffalo chicken, and cheddar cheese, then baked again to melty, golden perfection. Packed with bold flavors from Buffalo wing sauce, garlic, and green onions, this easy-to-make dish is a delicious twist on classic twice-baked potatoes. Serve them as a hearty appetizer, game-day snack, or even a satisfying dinner. Garnish with ranch dressing or extra Buffalo sauce for the ultimate finishing touch. Ready to spice up your potato game? This recipe is sure to be a hit!
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Ingredients
- 4 pieces large russet potatoes
- 1 tablespoon olive oil
- 2 pieces boneless, skinless chicken breast
- 0.5 cup Buffalo wing sauce
- 0.25 cup cream cheese, softened
- 0.33 cup sour cream
- 1 cup shredded cheddar cheese
- 3 pieces green onions, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0 ranch dressing (optional, for garnish)
- 0 extra Buffalo wing sauce (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly.
Step 2
Pierce each potato several times with a fork, then rub them with olive oil and a pinch of salt. Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are fork-tender.
Step 3
While the potatoes are baking, cook the chicken breasts. Season them lightly with salt and pepper, and cook them in a skillet over medium heat for 6-8 minutes per side, or until fully cooked (internal temperature of 165°F). Let the chicken cool slightly, then shred it using two forks.
Step 4
In a bowl, toss the shredded chicken with Buffalo wing sauce until well coated. Set aside.
Step 5
Once the potatoes are done baking, let them cool for about 10 minutes, or until they are safe to handle. Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving about 1/4-inch of potato attached to the skin to create a sturdy shell.
Step 6
Mash the scooped-out potato flesh with butter, garlic powder, cream cheese, sour cream, and half of the shredded cheddar cheese (1/2 cup). Mix until smooth and creamy. Add salt and pepper to taste.
Step 7
Gently fold in the Buffalo chicken mixture and half of the chopped green onions. Mix until well combined.
Step 8
Spoon the filling back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet lined with parchment paper.
Step 9
Top each potato with the remaining shredded cheddar cheese (1/2 cup). Return the potatoes to the oven and bake at 400°F (200°C) for an additional 15 minutes, or until the cheese is melted and bubbly.
Step 10
Remove the potatoes from the oven and garnish with the remaining chopped green onions. Drizzle with additional Buffalo wing sauce and ranch dressing if desired.
Step 11
Serve warm and enjoy your Buffalo Chicken Twice Baked Potatoes!
Nutrition Facts
| Serving size | (1707.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2748.8 |
| Total Fat 157.9g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 592.5mg | 0% |
| Sodium 6574.0mg | 0% |
| Total Carbohydrate 172.3g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 17.2g | |
| Protein 163.8g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 1145.5mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 4880.1mg | 0% |
Source of Calories