Name: Chicken Twice Baked Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Ingredients: 4 large russet potatoes: Perfectly fluffy and sturdy enough to hold all that delicious filling.; 1 cup cooked chicken, shredded: Use rotisserie chicken for convenience or cook your own.; ½ cup buffalo sauce: Adjust to taste—mild or hot, depending on your spice preference.; 1 cup shredded cheddar cheese: Adds creaminess and that classic cheesy flavor.; ¼ cup cream cheese, softened: Makes the filling super creamy and rich.; 2 tablespoons ranch dressing: Because everything’s better with ranch, right?; Salt and pepper to taste: Just a pinch to enhance the flavors.; Green onions, chopped (for garnish): Adds a fresh touch and a pop of color.

Ingredients

Scale

Here’s what you’ll need for these flavorful Buffalo Chicken Twice Baked Potatoes:

4 large russet potatoes: Perfectly fluffy and sturdy enough to hold all that delicious filling.
1 cup cooked chicken, shredded: Use rotisserie chicken for convenience or cook your own.
½ cup buffalo sauce: Adjust to taste—mild or hot, depending on your spice preference.
1 cup shredded cheddar cheese: Adds creaminess and that classic cheesy flavor.
¼ cup cream cheese, softened: Makes the filling super creamy and rich.
2 tablespoons ranch dressing: Because everything’s better with ranch, right?
Salt and pepper to taste: Just a pinch to enhance the flavors.
Green onions, chopped (for garnish): Adds a fresh touch and a pop of color.

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Instructions

Let’s dive into making these Buffalo Chicken Twice Baked Potatoes!

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that your potatoes will bake evenly and develop a crispy skin.
Bake the Potatoes:
- Wash the russet potatoes thoroughly under running water to remove any dirt.
- Prick each potato several times with a fork. This allows steam to escape during baking.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, until they’re tender when pierced with a fork.
Tip: If you’re short on time, you can microwave the potatoes for about 10-12 minutes, turning them halfway through. Just note that the skin won’t be as crispy.
Prepare the Chicken Filling:
- While the potatoes are baking, shred your cooked chicken and place it in a mixing bowl.
- Add the buffalo sauce, cream cheese, ranch dressing, and half of the cheddar cheese to the bowl. Mix until well combined.
Helpful Hint: If you want extra flavor, consider marinating the chicken in buffalo sauce for an hour before cooking.
Scoop Out the Potatoes:
- Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes.
- Carefully slice each potato in half lengthwise. Using a spoon, gently scoop out the fluffy interior, leaving about a quarter-inch of potato intact to maintain the shape.
Note: Save the potato flesh in a separate bowl; we’ll use it to make the filling!
Mix the Filling:
- Mash the scooped-out potato flesh with a fork until smooth. Add it to the buffalo chicken mixture and stir until everything is evenly combined.
- Season with salt and pepper to taste. You can adjust the buffalo sauce here too—if you like it spicier, go for it!
Fill the Potato Skins:
- Spoon the buffalo chicken filling back into each potato skin, packing it in generously.
- Top each stuffed potato with the remaining cheddar cheese.
Tip: For an extra layer of flavor, sprinkle a little more buffalo sauce on top before baking!
Bake Again:
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Garnish and Serve:
- Once they’re done baking, remove them from the oven and let them cool for a minute.
- Garnish with chopped green onions before serving.
Serving Suggestion: Serve these potatoes with extra buffalo sauce or ranch dressing on the side for dipping.

Prep Time: 15 minutes
Cook Time: 1 hour

Nutrition

Serving Size: 4
Calories: 450
Carbohydrates: 45g
Protein: 30g