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Buffalo Chicken Twice Baked Potatoes

Buffalo chicken twice baked potatoes are baked until tender, filled with creamy buffalo chicken, and topped with melted sharp cheddar. Green onions add a fresh finish to these hearty, twice-baked potato shells.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling and resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, scrubbed
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the filling and topping
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 0.33 cup buffalo wing sauce
  • 2 cup chicken cooked, shredded
  • 0.25 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 2 green onions thinly sliced

Equipment

  • 1 baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F and line a baking sheet with foil.
  2. Pierce each potato several times with a fork.
  3. Rub the potatoes with the olive oil, sprinkle with the salt, and place on the baking sheet.
  4. Bake for 50–65 minutes, until a knife slides easily into the center.
  5. Let the potatoes cool until easy to handle, about 10 minutes.
Fill and bake
  1. Cut each potato in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin so the shells hold their shape.
  2. Mash the potato flesh with the butter, sour cream, milk, buffalo sauce, and black pepper until creamy.
  3. Fold in the chicken and 1 cup of the cheddar.
  4. Arrange the potato shells on the baking sheet and divide the filling among them.
  5. Sprinkle with the remaining 1/2 cup cheddar.
  6. Bake at 400°F for 15–20 minutes, until the cheese is melted and the centers reach 165°F.
Garnish and serve
  1. Let the potatoes rest for 5 minutes.
  2. Sprinkle with the green onions and serve.

Notes

For sturdy shells, leave about 1/4 inch of potato when scooping. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a lighter filling, sour cream can be swapped with plain Greek yogurt.