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Buffalo Chicken Twice-Baked Potatoes Recipe

Recipe by: Karencuts

"This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h 55 m
Ready In2 h 15 m

1Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
2Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
3Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
4Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
5Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Footnotes

Cook's Notes:
Substitute a cooked rotisserie chicken for the chicken breasts if desired.
Substitute margarine for the butter if desired.
Bake potatoes in the microwave instead of the oven if preferred. Bake the chicken in the oven for the last 30 minutes the potatoes are cooking instead of pan-frying if preferred.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients