Buffalo Chicken Twice Baked Potatoes
Delightfully stuffed potatoes with buffalo chicken, ranch dressing, and melted cheese for a comforting twist on a classic.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
- Salt and pepper to taste
- Butter for mashing
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under cold water.
- Pat them dry, stab each a few times with a fork, rub with olive oil, and sprinkle with salt.
- Bake for 45-60 minutes or until fork-tender.
- Remove potatoes, let them cool for 10 minutes, then slice in half and scoop out insides into a bowl.
- Add shredded chicken, buffalo sauce, ranch dressing, half of the cheddar cheese, salt, and pepper to the potato insides.
- Mix until smooth, then spoon the filling back into the potato skins.
- Top with remaining cheddar cheese and chopped green onions.
- Bake for another 15-20 minutes until cheese is bubbly and golden.
- Let cool for a few minutes, then serve garnished with extra green onions and buffalo sauce.
Notes
Feel free to experiment with variations like BBQ chicken or vegetarian options.
Nutrition
- Serving Size: 1 potato
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Buffalo chicken, twice baked potatoes, comfort food, game day recipes, easy meals