Description
A delicious blend of buffalo chicken and twice baked potatoes, creating a hearty and flavorful comfort food dish.
Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wash the potatoes, prick with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes until tender.
- Let the potatoes cool slightly, cut in half lengthwise, and scoop out the insides into a mixing bowl.
- In the bowl, add shredded chicken, buffalo sauce, cream cheese, cheddar cheese, chopped green onions, and season with salt and pepper. Mix until combined.
- Spoon the mixture back into the potato skins, topping with additional cheese if desired.
- Return to the oven and bake for an additional 15-20 minutes until heated through and cheese is melted.
- Serve warm and enjoy!
Notes
Make-ahead tip: Prepare the filling in advance and store in the refrigerator. Customize by adding bacon, jalapeños, or ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: buffalo chicken, twice baked potatoes, comfort food, game day recipes, easy dinner