Buffalo Chicken Stuffed Potatoes
Buffalo chicken stuffed potatoes are loaded with flavor, not work. These Buffalo chicken twice baked potatoes make the perfect meal any time.
Servings: 8
Calories: 292kcal
Ingredients
- 4 large Russet or baking potatoes
- 2 Tablespoons sea or kosher salt
- 1 ½ cup cheddar cheese shredded
- ½ brick (4 oz) cream cheese softened
- 2 cups chicken shredded
- ½ cup Frank’s buffalo hot sauce
- ½ cup sour cream
- 2 teaspoons green onion
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 350° and make sure the rack is on the middle rung of the oven. Line a cookie sheet with tin foil.
- Clean the potatoes with a scrub brush and pat dry. Rub the potatoes with olive oil all over and sprinkle with salt on all sides.
- With a fork poke the potatoes on all sides 4-6 times each and place on the cookie sheet. Bake for 1 hour or until a fork can be inserted easily.
- Remove potatoes from the oven and with tongs and one at a time place a potato on a cutting board. With a large sharp knife cut each potato in half. Use a spoon and scoop out the middle of each potato and place into a bowl. Replace each scooped out potato back onto the cookie sheet.
- Mash the potato middles and add 1 cup of cheddar cheese, the mozzarella cheese, cream cheese, chicken, buffalo hot sauce, and sour cream. Mix well. With a spoon refill each potato skin with heaping amounts of the buffalo chicken mixture.
- Sprinkle with remaining cheese and place back in the oven.
- Bake for 20 minutes.
- Serve with ranch dressing and green onion or additional sour cream.
- Enjoy!
- Every bite.
Notes
All the heat and tang of hot wings, but tucked into a hot cheesy potato. With the chicken stuffed inside these delicious baked potatoes it's essentially a complete meal, though I enjoy mine with a light garen salad on the side. A balanced, satisfying lunch or dinner these cheesy stuffed potatoes reheat very well also.
What do I need to get started?
Baking Potatoes - Russets
Olive Oil
Sea Salt
Cheddar Cheese
Mozzarella Cheese
Cream Cheese
Shredded Chicken - rotisserie chicken shredded
Franks Buffalo Hot Sauce
Sour Cream
Green Onion Tips:
Be sure to choose a size of potatoes that is a good eating size and uniform so that they bake evenly.
Be cautious not to burn yourself while stuffing the potatoes. Using tongs and hot mitts can help. Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or oven.
Premade potatoes or leftovers can be kept in a freezer for up to 3 months. Recipe:
What do I need to get started?
Baking Potatoes - Russets
Olive Oil
Sea Salt
Cheddar Cheese
Mozzarella Cheese
Cream Cheese
Shredded Chicken - rotisserie chicken shredded
Franks Buffalo Hot Sauce
Sour Cream
Green Onion Tips:
Be sure to choose a size of potatoes that is a good eating size and uniform so that they bake evenly.
Be cautious not to burn yourself while stuffing the potatoes. Using tongs and hot mitts can help. Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or oven.
Premade potatoes or leftovers can be kept in a freezer for up to 3 months. Recipe:
Nutrition
Calories: 292kcal | Carbohydrates: 35g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 2303mg | Potassium: 853mg | Fiber: 2g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 22mg | Calcium: 192mg | Iron: 2mg