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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