Buffalo Chicken Twice Baked Potatoes
Buffalo Chicken Twice Baked Potatoes give you the flavor of your favorite saucy chicken wings stuffed into a perfectly baked potato.
Servings: 6
Calories: 355kcal
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 ½ packages (1-ounce each) store-bought ranch seasoning
- ½ cup buffalo sauce, plus 2 tablespoons for topping
- 4 ounces cream cheese, room temperature
- 1 cup (113 g) mozzarella cheese, shredded
- 3 tablespoons butter, melted
- ½ teaspoon ground black pepper
- ½ cup (56.5 g) white cheddar cheese, shredded
- ranch dressing, for drizzling
- extra buffalo sauce, for drizzling
- parsley, for garnish
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 ranch dressing and buffalo sauce. Garnish with parsley.
Video
Nutrition
Serving: 1potato | Calories: 355kcal