Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the russet potatoes thoroughly.
3. Pierce each potato several times with a fork. This allows steam to escape while baking.
4. Rub the potatoes with olive oil, then sprinkle with salt. This will help create a crispy skin.
5. Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper for easy cleanup.
6. Bake for about 45-60 minutes, or until the potatoes are tender and easily pierced with a fork.

Pro Tip: If you’re in a hurry, you can microwave the potatoes for about 5-7 minutes to speed up the cooking process, then finish them in the oven for a crispy skin.

Step 2: Prepare the Filling

1. While the potatoes are baking, shred your cooked chicken if you haven’t already. Rotisserie chicken works great and saves time!
2. In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, half of the cheddar cheese, sour cream, and chopped green onions. Season with salt and pepper to taste.
3. Mix until everything is well combined. The mixture should be creamy and slightly spicy.

Encouraging Tip: Don’t worry if the mixture seems too loose—it will firm up once baked and combined with the potato!

Step 3: Hollow Out the Potatoes

1. Once the potatoes are done baking, remove them from the oven and let them cool for about 5-10 minutes until they’re cool enough to handle.
2. Slice each potato in half lengthwise. Be careful; they’ll be hot!
3. Scoop out the insides of the potatoes, leaving about 1/4 inch of potato along the skin. This helps maintain the structure of the potato while providing enough filling.

Personal Note: I love saving the scooped-out potato flesh for later! You can mix it into mashed potatoes or use it for potato pancakes.

Step 4: Combine and Fill

1. Add the scooped potato flesh to the chicken mixture and stir until combined.
2. Carefully spoon the mixture back into the potato skins, filling them generously. You want to pile it high!
3. Sprinkle the remaining cheddar cheese on top of each stuffed potato.

Step 5: Bake Again

1. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.
2. Remove from the oven and let cool for a few minutes before serving.

Tip: If you want an extra crispy top, turn on the broiler for the last 2-3 minutes of baking, but keep a close eye on them to avoid burning!