Buffalo Chicken Twice Baked potatoes have become my ultimate comfort food, bringing smiles to my family’s faces every time I make them. I remember the first time I tried making them, inspired by a game day spread – the aroma of spicy chicken and melted cheese filling my kitchen was pure bliss! These aren’t just any twice baked potatoes; they’re loaded with creamy, zesty buffalo chicken filling that’s incredibly satisfying. You’ll find this easy buffalo chicken twice baked recipe a weeknight lifesaver and a guaranteed crowd-pleaser. Let’s get cooking!
Why You’ll Love This Buffalo Chicken Twice Baked
- Incredible flavor explosion: a perfect balance of creamy, spicy, and cheesy goodness.
- Spicy buffalo chicken baked potatoes that are incredibly satisfying and hearty.
- Quick prep time makes it ideal for busy weeknights or last-minute game day snacks.
- Budget-friendly ingredients mean you can enjoy this comfort food without breaking the bank.
- Family-friendly favorite that appeals to all ages, adaptable for milder tastes.
- These spicy buffalo chicken baked potatoes are a fantastic way to use up leftover chicken.
- Versatile enough to be a main course, a hearty side dish, or a crowd-pleasing appetizer.
- Pure comfort food bliss in every single bite!
Ingredients for Twice Baked Buffalo Chicken Recipe
Gathering your ingredients is the first step to creating this amazing buffalo chicken potato filling. You’ll need:
- 4 large russet potatoes – these are perfect for baking and holding all that delicious filling
- 2 cups cooked chicken, shredded – rotisserie chicken works like a charm here!
- ½ cup buffalo wing sauce – this is where the signature spicy kick comes from
- ½ cup ranch dressing or blue cheese dressing – for that creamy, cooling contrast to the spice
- 1 cup shredded cheddar or mozzarella cheese – divided, for melting into the filling and topping
- ¼ cup cream cheese, softened – this makes the potato filling extra smooth and rich
- 3 green onions, sliced – adds a fresh, sharp flavor and a pop of color
- Salt and pepper, to taste – to season everything perfectly
- Olive oil, for baking potatoes – a little rub helps the skins get crispy
- Optional toppings: bacon bits, jalapeños, extra cheese – for loading them up even more!
How to Make Buffalo Chicken Twice Baked
Making these delicious buffalo chicken twice baked potatoes is a straightforward process that yields incredibly rewarding results. You’ll be amazed at how simple it is to transform humble potatoes into a flavor-packed meal. Follow these steps to achieve the best loaded buffalo chicken baked potatoes!
Step-by-Step Guide
- Step 1: Start by preheating your oven to 400°F (200°C). While the oven heats up, take your russet potatoes, give them a good wash, and then rub them all over with a little olive oil and a pinch of salt. This helps the skins get wonderfully crispy.
- Step 2: Place the oiled potatoes directly onto the oven rack. Bake them for about 50–60 minutes, or until they are fork-tender. You want them soft enough to scoop easily but still firm enough to hold their shape.
- Step 3: Once the potatoes are baked and slightly cooled, carefully slice each one in half lengthwise. Then, using a spoon, gently scoop out most of the fluffy potato flesh into a mixing bowl. Be sure to leave a thin layer of potato attached to the skin – this is crucial for strong, sturdy shells!
- Step 4: Add the softened cream cheese, buffalo wing sauce, ranch dressing, and about half of the shredded cheese to the scooped-out potato flesh in the bowl. Mash and mix everything together until it’s smooth and creamy. Then, gently fold in the shredded chicken and sliced green onions. Season with salt and pepper to your liking.
- Step 5: Spoon this glorious buffalo chicken filling back into the potato skins, piling it high. Top each stuffed potato with the remaining shredded cheese.
- Step 6: Place the filled potato halves on a baking sheet. Bake for another 15–20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden.
- Step 7: For an extra touch, you can drizzle a little more buffalo sauce or ranch dressing over the top, or sprinkle with fresh green onions. Serve your amazing buffalo chicken twice baked potatoes hot and enjoy every spicy, creamy bite!
Tips for Perfect Potato Shells
To get those perfect potato shells that hold all the delicious filling, it’s all about the baking and scooping. Make sure you bake the potatoes until they are truly tender – this makes scooping much easier and prevents tearing the skins. When you scoop, use a spoon to carefully go around the inside edge, leaving about a ¼-inch layer of potato flesh. This thin layer provides the structure needed to hold the generous buffalo chicken filling without breaking.
Pro Tips for the Best Loaded Buffalo Chicken Baked Potatoes
I’ve made these so many times, and these little tricks really elevate them from good to absolutely amazing. Trust me on these:
- Don’t overbake the potatoes initially! They should be tender, but still hold their shape well for scooping.
- For an extra creamy filling, ensure your cream cheese is truly softened. It makes a huge difference in texture.
- When mixing the filling, be gentle. Overworking the potato mixture can make it gummy.
- Taste and adjust seasoning *before* stuffing the shells. That buffalo sauce and ranch can vary in saltiness.
What’s the secret to perfect buffalo chicken potato bake?
The secret to a truly perfect buffalo chicken potato bake lies in the balance of creamy filling and crispy skin. Using softened cream cheese and a good quality ranch or blue cheese dressing creates that luscious texture, while ensuring the potato shells are baked until just tender prevents them from becoming soggy. For more tips on achieving perfect textures in cooking, you can explore resources on copycat recipes.
Can I make buffalo chicken twice baked casserole ahead of time?
Absolutely! You can prepare the filling and stuff the potato shells up to a day in advance. Cover them tightly with plastic wrap and refrigerate. When you’re ready to bake, just pop them in the oven and add a few extra minutes to the cooking time.
How do I avoid common mistakes with twice baked potatoes with buffalo chicken?
A common pitfall is scooping too much potato out, weakening the shell. Make sure to leave a good ¼-inch layer. Another mistake is overmixing the filling, which can lead to a gummy texture. Mix just until combined for the best result.
Best Ways to Serve Buffalo Chicken Twice Baked Appetizer
These amazing buffalo chicken twice baked potatoes are so versatile, they work perfectly as a hearty appetizer or a satisfying main dish. For a game day spread, serve them smaller, perhaps cut into thirds, alongside celery sticks, carrot sticks, and a cooling blue cheese dip. If you’re serving them as a main course, they pair wonderfully with a simple green salad or some sweet corn on the cob. They also make a fantastic buffalo chicken twice baked side dish for barbecues or weeknight dinners! For more ideas on delicious chicken dishes, check out these easy chicken salad recipes.
Nutrition Facts for Chicken Buffalo Twice Baked Recipe
When you’re diving into these incredible buffalo chicken twice baked potatoes, here’s a look at what you’re getting per serving. Remember, these are estimates, and the exact numbers can shift a bit based on your specific ingredients.
- Calories: 560
- Fat: 32g
- Saturated Fat: 15g
- Protein: 28g
- Carbohydrates: 44g
- Fiber: 4g
- Sugar: 3g
- Sodium: 890mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on general nutrition, you can refer to resources like the MyFitnessPal nutrition database.
How to Store and Reheat Buffalo Chicken Stuffed Potatoes
Leftovers of these glorious buffalo chicken stuffed potatoes are a treasure! Once they’ve cooled down completely, the best way to store them is in an airtight container. You can keep them in the refrigerator for about 3 to 4 days. If you’re thinking longer-term, these freeze beautifully. Wrap each stuffed potato tightly in plastic wrap, then in aluminum foil, and pop them into the freezer for up to 3 months. Proper buffalo chicken potato bake storage ensures they’re ready when a craving strikes!
When you’re ready to enjoy them again, reheating is super simple. For refrigerated leftovers, pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melty. Frozen ones will need a bit longer, maybe 25-30 minutes, or until heated through. You can also microwave them for a quicker option, though the skins won’t be as crispy.
Frequently Asked Questions About Comfort Food Buffalo Chicken Baked Potatoes
What are the best potatoes for buffalo chicken twice baked?
Russet potatoes are my absolute favorite for this buffalo chicken twice baked dinner because their starchy flesh makes them incredibly fluffy and perfect for scooping. They also hold their shape really well, ensuring your potato shells don’t fall apart under all that delicious filling.
Can I use different kinds of chicken for buffalo chicken potato skins?
Definitely! While shredded rotisserie chicken is super convenient, you can totally use leftover grilled chicken or even chicken breast you’ve boiled and shredded. The key is to have about 2 cups of cooked, shredded chicken. It’s a fantastic way to repurpose leftovers! For more chicken preparation ideas, explore how to brine chicken.
How spicy are these buffalo chicken stuffed potatoes?
The spice level really depends on the buffalo wing sauce you use! My recipe uses a standard sauce, making them pleasantly spicy, but not overwhelmingly so. If you prefer them milder, just reduce the amount of buffalo sauce or add a bit more ranch or cream cheese to balance the heat. You can also add extra jalapeños for more kick!
Can I make this a vegetarian buffalo chicken twice baked casserole?
You could adapt this recipe to be vegetarian by omitting the chicken and perhaps adding some extra veggies like finely diced celery, corn, or even some black beans to the potato filling for substance. It won’t be the traditional buffalo chicken, but it can still be a delicious, creamy, and cheesy potato bake!
Variations of Spicy Potato Skins Buffalo Chicken You Can Try
While this recipe for spicy potato skins buffalo chicken is fantastic as is, I love experimenting with different flavors and methods! Sometimes I’ll swap the shredded chicken for pulled pork or even some crumbled cooked bacon for a smoky twist. If you’re looking for a lighter option, you could try using sweet potatoes instead of russets for a different flavor profile and added nutrients.
For a quicker meal, especially if you don’t have much time, consider transforming this into a casserole! Simply scoop the potato filling into a baking dish and bake until bubbly. Another fun idea is to make them mini appetizers by using smaller potatoes or even large sweet potato rounds. This adaptability makes spicy potato skins buffalo chicken a true go-to. For more quick meal ideas, check out easy family dinners.
You can also explore different flavor profiles by trying out recipes like honey lime chicken or black pepper chicken for variety.
Print
Buffalo Chicken Twice Baked: 4 Amazing Fillings
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Irresistible Buffalo Chicken Twice Baked Potatoes are a spicy comfort food favorite, filled with creamy mashed potatoes, shredded chicken, buffalo sauce, ranch, and melted cheese. Perfect for family dinners, game day, or when you want bold and hearty flavors baked right into fluffy potato shells.
Ingredients
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- ½ cup buffalo wing sauce
- ½ cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar or mozzarella cheese
- ¼ cup cream cheese, softened
- 3 green onions, sliced
- Salt and pepper, to taste
- Olive oil, for baking potatoes
- Optional toppings: bacon bits, jalapeños, extra cheese
Instructions
- Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt. Bake directly on the rack for 50–60 minutes until tender.
- Cut potatoes in half lengthwise. Scoop out most of the flesh into a mixing bowl, leaving thin shells.
- Mash potato flesh with cream cheese, buffalo sauce, ranch, and half of the shredded cheese. Fold in chicken and green onions. Season with salt and pepper.
- Spoon filling back into potato skins and top with remaining cheese.
- Place on baking sheet and bake 15–20 minutes until cheese is melted and bubbly.
- Garnish with more buffalo sauce, ranch drizzle, or fresh green onions. Enjoy hot!
Notes
- Use russet potatoes for the fluffiest results.
- Mix buffalo sauce into warm potatoes for the best flavor infusion.
- Leave a thin layer of potato inside shells for structure.
- For less spice, reduce buffalo sauce or swap with BBQ sauce.
- Make ahead by preparing filling and refrigerating stuffed shells until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 560
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg
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