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Buffalo Chicken Twice Baked Potatoes

Buffalo chicken twice baked potatoes pair fluffy russet potato filling with shredded chicken, Buffalo wing sauce, and sharp cheddar. The potato shells bake again until the cheese melts and the centers reach 165°F.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
cooling 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium; 8 to 10 ounces each
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.33 cup Buffalo wing sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 cup cooked shredded chicken
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with the olive oil and kosher salt.
  4. Set the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the center.
  5. Let the potatoes cool until easy to handle, about 10 minutes.
  6. Cut each potato in half lengthwise and scoop the flesh into a 3-quart bowl, leaving a 1/4-inch layer inside each skin so the shells hold their shape.
  7. Add the butter, sour cream, Buffalo wing sauce, garlic powder, and black pepper to the bowl, then mash until combined.
  8. Fold in the chicken and 1 cup of the cheddar.
  9. Spoon the filling into the potato shells and top with the remaining 1/2 cup cheddar.
  10. Bake the potatoes on the baking sheet for 15 to 20 minutes, until the cheese is melted and the centers reach 165°F.
  11. Scatter the green onions over the potatoes and serve hot.

Notes

For shells that hold their shape, leave the 1/4-inch layer of potato inside when scooping. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the potato and dairy filling can change texture. For a lighter option, use plain Greek yogurt in place of the sour cream.