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Close-up of Buffalo Chicken Twice Baked Potatoes topped with melted cheddar cheese, shredded chicken, and sliced green onions, resting on a wire rack.
Melissa Jo

Buffalo chicken Twice Baked Potatoes

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Hi friends! This buffalo chicken twice baked potato recipe is easy and unbelievably delicious. You've got these fluffy baked potatoes, right? Now, picture them loaded with creamy mashed potatoes mixed with a homeade spicy buffalo chicken dip. It's like comfort food meets game day snack, all in one dish. The creamy, spicy combo just hits the spot. And the best part? You get that crispy potato skin on the outside and that delicious creamy mixture on the inside to ensure every bite tastes like heaven. To top it all off, these potatoes have mozzarella cheese in the filling and also are topped with cheddar cheese to make them extra cheesy and yummy. It's a crowd-pleaser, for sure. Perfect for family dinners or when you're hosting friends. Just be ready to share the recipe 'cause everyone's gonna ask for it!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 416

Ingredients
  

  • 4 russet potatoes
  • 1 rotisserie chicken shredded
  • 1/2 cup Franks Redhot sauce
  • 1/2 cup ranch
  • 1/2 cup sour cream
  • 1/2 a packet of hidden valley ranch seasoning
  • 4 oz freshly shredded cheddar cheese
  • 4 oz freshly shredded mozzarella
  • 1/2 stick of butter sliced
  • Salt & pepper to taste
  • Drizzle of olive oil
  • For garnish: chopped green onions

Method
 

  1. Place the potatoes on a baking sheet with a rack. Poke them with a fork and rub each one with a little olive oil. Bake the potatoes at 350°F for about 1 hour.
  2. Once the potatoes are done let them cool slightly and then slice them in half. Scoop out the potato filling into a bowl, leaving a thin layer of the potato on the skin so they hold their shape.
  3. Place the empty potato boats back on the rack and set them aside.
  4. In the bowl with the potato filling, add in the butter, Franks hot sauce, ranch, sour cream, ranch seasoning, shredded mozzarella cheese, and salt & pepper. Mix everything together.
  5. Add a HEAPING scoop of the buffalo chicken filling into the potato boats. Top each one with the freshly shredded cheddar cheese and some more black pepper.
  6. Bake them in the oven at 375°F for 10-15 minutes, until the cheese is melty. Once they’re done garnish them with chopped green onions. Enjoy!!

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Nutrition

Calories: 416kcalCarbohydrates: 21gProtein: 30gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 110mgSodium: 1052mgPotassium: 493mgFiber: 1gSugar: 2gVitamin A: 336IUVitamin C: 6mgCalcium: 204mgIron: 1mg

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