Description
Buffalo Chicken Twice Baked Potatoes deliver a crowd‑pleasing mix of tender potato halves stuffed with juicy shredded chicken coated in tangy buffalo sauce, creamy sour cream, and melted cheddar cheese. The golden‑browned skins add a satisfying crunch while green onions provide fresh bite. Perfect for quick weeknight meals or game‑day gatherings, this hearty dish packs flavor, protein, and comfort in every serving. Each bite balances spice and creaminess, delivering a rich flavor that pleases al
Ingredients
Scale
- 4 large russet potatoes
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, drizzle with olive oil, sprinkle salt, and bake 45‑60 minutes until tender.
- Cool slightly, halve lengthwise, and scoop out flesh, leaving a border.
- Mix potato flesh with shredded chicken, buffalo sauce, sour cream, half the cheese, and green onions; season.
- Stuff skins with mixture, top with remaining cheese, and bake 15‑20 minutes until melted and bubbly.
- Serve warm, garnished with extra green onions if desired.
Notes
- For extra heat
- increase buffalo sauce or add diced beef pepperoni. For a milder version
- reduce sauce or mix with ranch dressing. Leftovers reheat well in oven or microwave. Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
Keywords: Buffalo Chicken Twice Baked Potatoes, easy buffalo chicken potatoes, twice baked potatoes recipe, chicken dinner ideas, spicy potato side dish, quick weeknight meals, high protein potato recipes