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Buffalo Chicken Twice-Baked Potatoes
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Buffalo chicken and cheesy twice-baked potatoes - a comforting and delicious meal!
Ingredients:
  • 4 large baking potatoes
  • 4 boneless, skinless chicken breasts, cut in bite-sized pieces
  • 0.5 cup butter
  • 3 cups shredded Cheddar cheese, divided
  • 1.5 cups Buffalo hot sauce (such as Texas Pete®)
Instructions:
  • Preheat the oven to 350°F (175°C) and arrange the potatoes on a baking sheet.
  • Roast in the preheated oven until easily pierced with a fork, 1 1/2 to 2 hours, checking tenderness every 15 minutes after the first hour.
  • In a large skillet over medium heat, heat oil. Cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes.
  • Halve potatoes and scoop out flesh into a large bowl. Incorporate butter until melted and combined. Season with salt and black pepper. Mix in chicken, 2 cups Cheddar cheese, and Buffalo sauce until fully combined. Refill potato skins with the filling. Sprinkle remaining 1 cup Cheddar cheese on top.
  • Bake in the preheated oven for about 20 minutes until the filling is heated through and the cheese is gooey and melted.

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