Buffalo Chicken Twice Baked Potatoes give you the flavor of your favorite saucy chicken wings stuffed into a perfectly baked potato. For a more traditional potato, try my Twice Baked Potato.

Fork Cutting Into Buffalo Chicken Twice Baked Potato

Buffalo Chicken Twice Baked Potatoes

My love for buffalo chicken started with classic buffalo wings. Even with all the other spices and flavors that are available to choose from, I still find myself sticking with the traditional buffalo sauce. I even made my own homemade buffalo sauce recipe, so you can guess just how much I love it! I have even gone so far as to make Buffalo Chicken Deviled Eggs! One of my favorite buffalo chicken recipes has to be my Buffalo Chicken Macaroni and Cheese. So, when I tasted how well the carbs of the pasta went with the protein of the chicken, I figured I had to try another carb with it, so why not a potato? Thus, we have the Buffalo Chicken Twice Baked Potatoes.

Buffalo Chicken Twice Baked Potatoes

Rotisserie chicken: Buy a store-bought rotisserie chicken, or make homemade rotisserie chicken.

Dry Ranch Seasoning: Either storebought or homemade dry ranch seasoning would work great for this recipe.

Buffalo Sauce: Feel free to use storebought buffalo sauce, or if you feel adventurous you could even make homemade buffalo sauce!

Overhead View of Buffalo Chicken Twice Baked Potatoes on Sheet Pan

How to Bake a Perfectly Baked Potato

As I mentioned, it starts with the baked potato for this and all other baked potato recipes.

  1. First of all, choose a starchy potato like a Russett potato or Idaho potato. Clean it well to get off all the dirt.
  2. Preheat the oven to 350°F.
  3. Prick holes all around the potato (carefully), using a knife or fork. This allows the steam to escape from inside the potato. If you do not prick holes in the potato, it may actually burst inside your oven.
  4. Rub the potatoes with oil and season them with Kosher salt. Be generous with the salt.
  5. Place the potatoes on a foil-lined baking sheet and let them cook at 350°F for about an hour, or until they are fork-tender. A fork should easily pierce the baked potato when it’s done. If it is hard, bake it for a little longer. Be careful to not overbake, though! If you want to be exact, the temperature of a fully cooked potato is around 210°F.
  6. Remove them from the oven and let them cool before you begin to handle them.

Two Buffalo Chicken Twice Baked Potatoes on Grey Plate with Fork and Water

How to Make Buffalo Chicken Twice Baked Potatoes

After the potatoes have cooled down, it’s time to fill them with the buffalo chicken mixture. You will be using the inside of the potatoes as part of the mixture to put back into your hollowed-out potatoes. First, carefully form a ‘potato bowl’. To do this, cut off one top of each potato (horizontally speaking). Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin of the ‘bowl’. Lay the hollowed out potato shells on a baking sheet. (On a side note, the salted skin of the potato that you just cut off the top is a salty delight, but you won’t need those again for this recipe.)

In the large bowl, with the scooped out potatoes, add and combine the ranch seasoning, buffalo sauce, cream cheese, mozzarella cheese, butter, and pepper. Fold in the rotisserie chicken and load each hollowed-out potato with this mixture. Top each filled potato with the shredded white cheddar cheese and bake for 15-20 minutes, or until the cheese is melted. Drizzle the potatoes with more buffalo sauce and a little ranch or blue cheese dressing. Any leftover filling is great on some roasted potatoes or french fries!

Cut in Half Buffalo Chicken Twice Baked Potato on White Plate

Can You Bake Twice Baked Potatoes in the Microwave?

Not everyone has an hour or two to get dinner on the table. One solution would be to use the microwave for the initial baking of the potato. Most of the prepping of the potatoes is the same as baking them in the oven. First, scrub and wash the potatoes. Then, poke holes in the potatoes using a fork or knife. Rub the canola oil over each potato and sprinkle on the salt. Finally, wrap the potatoes in a paper towel that has been moistened with a little more canola oil. Cook two potatoes at a time in the microwave, checking if they are fork-tender after 8 minutes. If not, cook a minute more at a time until they are ready. Then, simply follow the ‘how to bake buffalo chicken twice baked potatoes’ to finish them up. I would recommend baking them in the oven the second time, which only takes 15-20 minutes.

Buffalo Chicken Twice Baked Potatoes

Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Buffalo Chicken Twice Baked Potatoes give you the flavor of your favorite saucy chicken wings stuffed into a perfectly baked potato.

Ingredients

POTATOES

  • 6 large potatoes, scrubbed and pricked with holes
  • 1 tablespoon canola oil
  • 2 teaspoons kosher salt

FILLING

  • 3 cups rotisserie chicken, shredded
  • 3 tablespoons homemade dry ranch seasoning, or 1 1/2 (1-ounce) packages store-bought ranch seasoning
  • ½ cup buffalo sauce, plus 2 tablespoons for topping
  • 4 ounces cream cheese, room temperature
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons butter, melted
  • ½ teaspoon ground black pepper
  • ½ cup shredded white cheddar cheese

Instructions

POTATOES

  • Preheat the oven to 350° F.
  • Wash each potato and prick all over with a fork or knife.
  • Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
  • Remove from oven and let potatoes rest until they are cool enough to handle.
  • Using a sharp knife, slice the top off (horizontally) of each potato.

FILLING

  • Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
  • To the bowl of potatoes, add the ranch seasoning, buffalo sauce, cream cheese, mozzarella, butter, and pepper and stir until well combined. Fold in the rotisserie chicken.
  • Fill the hollowed-out potato skins with the chicken mixture.
  • Top each potato with the white cheddar cheese and bake for 15 to 20 minutes or until cheese is melted and the potato is warmed through.
  • Drizzle with buffalo sauce.

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Reader Comments

  1. Do you have the nutrition info for these? Hubby is diabetic and we are watching carbs very closely.

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