Buffalo Chicken Twice-Baked Potatoes

This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 10 mins
• Calories: 575 Calories

Ingredients

• ½ cup butter
• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 3 cups shredded Cheddar cheese, divided
• 4 large baking potatoes
• 4 boneless, skinless chicken breasts, cut in bite-sized pieces
• 1 ½ cups Buffalo hot sauce (such as Texas Pete®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.

Step 2

Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.

Step 3

Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Step 4

Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.

Step 5

Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.