Let’s talk about taking your everyday potato and turning it into the MVP of comfort food. Twice-baked potatoes? Classic. Add some buffalo chicken into the mix? Game-changer! These Buffalo Chicken Twice Baked Potatoes are the perfect balance of creamy, cheesy, spicy, and downright irresistible. Whether you’re hosting game night, planning a weeknight dinner, or just looking to treat yourself, this dish has got you covered. Trust me, this recipe will have everyone reaching for seconds (and thirds).
Let’s be real: potatoes are the ultimate blank canvas for flavor. When you combine crispy, baked potato shells with tender shredded chicken, spicy buffalo sauce, creamy ranch, and gooey melted cheese, you’ve got a dish that hits all the right notes. These potatoes aren’t just a side dish—they’re a full-on meal that’s hearty, satisfying, and packed with bold flavors. Plus, they’re customizable, easy to make ahead, and perfect for feeding a crowd. You won’t need a special occasion to whip these up, but they’ll make any gathering feel like a celebration.
Ingredients You’ll Need
Here’s what you’ll need to bring this masterpiece to life:
For the Potatoes:
- 4 – 6 large baking potatoes (russets work best)
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
For the Filling:
- 3 cups shredded rotisserie chicken
- 3 tablespoons homemade dry ranch seasoning (or 1 ½ packages store-bought ranch seasoning, 1 ounce each)
- ½ cup buffalo sauce, plus 2 tablespoons for topping
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 3 tablespoons melted butter
- ½ teaspoon ground black pepper
- ½ cup shredded white cheddar cheese
For Garnish:
- Ranch dressing, for drizzling
- Extra buffalo sauce, for drizzling
- Fresh parsley, chopped
Step-by-Step Guide to Making Buffalo Chicken Twice Baked Potatoes
Step 1: Prep the Potatoes
- Preheat the oven to 350°F.
- Wash the potatoes thoroughly and prick each one several times with a fork. This helps steam escape while baking.
- Rub the potatoes with canola oil and sprinkle them with kosher salt to create a crispy, flavorful skin.
- Place the potatoes on a foil-lined baking sheet and bake for 1 hour, or until they’re fork-tender. Let them cool slightly until safe to handle.
Step 2: Hollow Out the Potatoes
- Using a sharp knife, slice off a thin layer from the top of each potato horizontally.
- Carefully scoop out the flesh of each potato, leaving a sturdy shell intact. Transfer the scooped-out potato to a large mixing bowl.
Step 3: Make the Filling
- Mash the scooped-out potato flesh until smooth.
- Add the ranch seasoning, buffalo sauce, cream cheese, mozzarella, melted butter, and black pepper. Mix until well combined.
- Fold in the shredded rotisserie chicken, ensuring it’s evenly distributed throughout the filling.
Step 4: Assemble the Potatoes
- Spoon the chicken mixture back into the hollowed-out potato shells, packing it in generously.
- Sprinkle shredded white cheddar cheese over the top of each filled potato.
Step 5: Bake Again
- Return the filled potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and the filling is warmed through.
Step 6: Garnish and Serve
- Drizzle the potatoes with ranch dressing and extra buffalo sauce for that finishing touch.
- Garnish with chopped parsley for a pop of color and freshness.
- Serve hot and enjoy the creamy, cheesy, spicy goodness!
Expert Tips and Tricks
- Choose the Right Potatoes: Russet potatoes are ideal for this recipe because their thick skins hold up well and their fluffy interior creates a creamy filling.
- Room Temperature Ingredients: Let your cream cheese come to room temperature before mixing to ensure a smooth, creamy filling.
- Don’t Over-Scoop: Be careful not to scoop out too much potato; leave a thin layer to support the filling.
- Customize the Heat: Adjust the amount of buffalo sauce based on your spice tolerance. Want more kick? Add a few dashes of hot sauce to the mix.
- Crispy Skins: If you love extra-crispy potato skins, bake the hollowed-out shells for 5-7 minutes before adding the filling.
- Cheese Options: Feel free to swap out the mozzarella and cheddar for your favorite cheeses like Monterey Jack or pepper jack.
15 Delicious Variations
- BBQ Chicken: Swap buffalo sauce for BBQ sauce and ranch for blue cheese.
- Taco Style: Add taco seasoning, black beans, and a dollop of sour cream.
- Bacon Lover’s: Mix in crumbled cooked bacon for added flavor.
- Pulled Pork: Use pulled pork instead of chicken with a drizzle of BBQ sauce.
- Veggie Delight: Add sautéed bell peppers, onions, and spinach.
- Buffalo Cauliflower: Substitute shredded chicken with roasted buffalo cauliflower for a vegetarian twist.
- Greek-Inspired: Add feta cheese, olives, and a dollop of tzatziki.
- Jalapeño Popper: Mix in diced jalapeños and top with crispy breadcrumbs.
- Breakfast Style: Add scrambled eggs and crumbled sausage.
- Philly Cheesesteak: Swap chicken for thinly sliced steak and add sautéed peppers and onions.
- Pizza Potato: Mix in marinara sauce, pepperoni, and mozzarella.
- Buffalo Shrimp: Use cooked, chopped shrimp instead of chicken.
- Chili Cheese: Add a layer of chili before the cheese topping.
- Loaded Mac & Cheese: Mix in some mac and cheese for extra decadence.
- Spicy Honey: Drizzle with a mix of honey and hot sauce for a sweet-and-spicy twist.
What to Serve With Buffalo Chicken Twice Baked Potatoes
These potatoes are a meal on their own, but if you’re looking to round out the spread, here are 15 options:
- A crisp green salad
- Coleslaw
- Garlic breadsticks
- Roasted vegetables
- Cornbread
- Creamy tomato soup
- Ranch-flavored potato chips
- Sweet potato fries
- Grilled asparagus
- Corn on the cob
- Celery and carrot sticks with ranch or blue cheese dip
- Loaded nachos
- BBQ chicken wings
- Macaroni salad
- A refreshing fruit salad
Storage Tips
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Freezing: Wrap each potato individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How Much Should I Make for Family Gatherings?
For a family gathering, plan on one potato per person if it’s the main dish. If it’s a side, half a potato per person should suffice. For larger crowds, double or triple the recipe as needed.
How Far in Advance Can I Make Buffalo Chicken Twice Baked Potatoes?
These potatoes are perfect for meal prep. You can prepare them up to 2 days in advance. Follow the recipe through filling the potatoes, then cover and refrigerate. When ready to serve, add the cheese topping and bake.
Buffalo Chicken Twice Baked Potatoes: A Flavor-Packed Comfort Food Sensation
Ingredients
Instructions
- Preheat the oven to 350°F. Wash the potatoes thoroughly and prick each one several times with a fork. This helps steam escape while baking.
Rub the potatoes with canola oil and sprinkle them with kosher salt to create a crispy, flavorful skin. Place the potatoes on a foil-lined baking sheet and bake for 1 hour, or until they’re fork-tender. Let them cool slightly until safe to handle. - Using a sharp knife, slice off a thin layer from the top of each potato horizontally. Carefully scoop out the flesh of each potato, leaving a sturdy shell intact. Transfer the scooped-out potato to a large mixing bowl.
- Mash the scooped-out potato flesh until smooth. Add the ranch seasoning, buffalo sauce, cream cheese, mozzarella, melted butter, and black pepper. Mix until well combined. Fold in the shredded rotisserie chicken, ensuring it’s evenly distributed throughout the filling.
- Spoon the chicken mixture back into the hollowed-out potato shells, packing it in generously. Sprinkle shredded white cheddar cheese over the top of each filled potato.
- Return the filled potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and the filling is warmed through.
- Drizzle the potatoes with ranch dressing and extra buffalo sauce for that finishing touch. Garnish with chopped parsley for a pop of color and freshness. Serve hot and enjoy the creamy, cheesy, spicy goodness!
Notes
- Choosing the Right Potatoes: Use large russet potatoes for their sturdy skins and fluffy interiors. They hold up well during the hollowing and baking process.
Buffalo Sauce Adjustments: You can adjust the spice level by using mild or hot buffalo sauce. For extra heat, add a dash of cayenne pepper or hot sauce to the filling.
Cheese Options: Feel free to experiment with your favorite cheeses, like pepper jack for a spicy kick or Monterey Jack for a milder flavor.
Make Ahead Tip: You can prepare the potatoes up to the filling stage a day in advance. Store them in the refrigerator and bake them with the cheese topping just before serving.
Crispy Skin Hack: For extra crispy potato skins, bake the hollowed-out shells for 5-7 minutes at 400°F before filling them.
Vegetarian Option: Substitute the shredded chicken with roasted buffalo-seasoned cauliflower or jackfruit for a vegetarian twist.
Serving Suggestions: These potatoes pair wonderfully with a crisp green salad, roasted veggies, or celery and carrot sticks with ranch dressing for dipping.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days or freeze individually wrapped potatoes for up to 3 months. Reheat in the oven for best results.
Scaling the Recipe: For larger gatherings, plan on one potato per person if serving as a main dish or half a potato per person if it’s a side dish.
Presentation Tip: A drizzle of ranch dressing, buffalo sauce, and a sprinkle of fresh parsley adds a vibrant, professional-looking finish.
