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BUFFALO CHICKEN TWICE BAKED POTATOES

Buffalo Chicken Twice Baked Potatoes

These hearty twice-baked potatoes pack a spicy punch with buffalo chicken and melty cheddar cheese. Perfect for satisfying those potato cravings!
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Prep Time 20 minutes
Cook Time 2 hours
Cooling Time 10 minutes
Total Time 2 hours 20 minutes
Servings: 8 stuffed halves
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Potato Cravings
  • 4 g large baking potatoes
  • 1 tbsp vegetable oil
  • 4 g boneless, skinless chicken breasts, diced
  • 1/2 cup unsalted butter
  • 1 tsp Salt and black pepper to taste
  • 3 cups shredded Cheddar divided
  • 1 1/2 cups Buffalo hot sauce

Equipment

  • Oven

Method
 

  1. Pierce potatoes; bake at 350°F (175°C) until tender, 1 1/2–2 hours, checking after 1 hour.
  2. Cook chicken in oil until fully cooked; check for 165°F (74°C).
  3. Cool slightly; halve potatoes and scoop, retaining shells.
  4. Mash flesh with butter; season. Mix in chicken, 2 cups cheese and sauce.
  5. Refill shells; top with remaining cheese. Bake 20 minutes, until hot and melted.

Notes

For a milder version, use less hot sauce or substitute with a milder sauce. These can be prepared ahead and baked just before serving.