Buffalo Chicken Twice Baked Potatoes: A Flavor-Packed Comfort Food Sensation
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.
Servings: 4 servings
Ingredients
- 4 - 6 large baking potatoes (russets work best)
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 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
- Ranch dressing, for drizzling
- Extra buffalo sauce, for drizzling
- Fresh parsley, chopped
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!