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buffalo chicken twice baked potatoes

cheesy buffalo baked potatoes

These Buffalo Chicken Twice Baked Potatoes promise a flavor-packed experience that combines the tanginess of buffalo sauce with the creamy richness of twice-baked potatoes. Each bite is a perfect blend of salty, cheesy, and satisfying elements, ideal for those who crave comfort food with a kick.

Preparation Phase & Tools to Use

Before you start, ensure you have all the necessary tools for a seamless cooking process. You will need a baking sheet, parchment paper, a medium to large mixing bowl, a fork, a spoon, and an immersion blender or hand mixer for the best results. Proper preparation of your tools enhances the overall cooking experience.

Ingredients List

For the Potatoes:

  • 3 russet potatoes
  • 1 tbsp olive oil
  • 1 tsp salt

For the Filling:

  • 1 tbsp dry ranch seasoning
  • 1/4 tsp smoked paprika
  • Black pepper to taste
  • 3 oz cream cheese, room temperature
  • 1/3 cup buffalo sauce
  • 1 cup shredded pepper jack cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup cooked and shredded chicken
  • 1 tbsp sliced green onion
  • Additional buffalo sauce and ranch dressing for topping

Step-by-Step Instructions for Buffalo Chicken Twice Baked Potatoes

  1. Preheat and Prep:
    Preheat your oven to 350°F (175°C). Wash the russet potatoes thoroughly and poke them all over with a fork. Coat the potatoes with olive oil and salt, then place them on a baking sheet lined with parchment paper or foil.
  2. Initial Baking:
    Bake the potatoes in the preheated oven for about 1 hour, until they are tender.
  3. Prepare the Potatoes:
    Allow the potatoes to cool slightly, then cut them in half lengthwise. Carefully scoop out the centers of the potatoes, placing the scooped-out potato into a mixing bowl. Be gentle to avoid tearing the potato skins.
  4. Make the Filling:
    To the mixing bowl, add the ranch seasoning, smoked paprika, black pepper, cream cheese, buffalo sauce, 1/2 cup shredded pepper jack cheese, and 1/2 cup shredded cheddar cheese. Mix everything until well combined. Use a spoon for a chunkier texture or an immersion blender for a smoother, creamier filling. Fold in the shredded chicken.
  5. Fill and Top the Potatoes:
    Spoon the buffalo chicken mixture back into the potato skins. Top each filled potato with the remaining 1/2 cup of shredded pepper jack cheese.
  6. Final Baking:
    Return the filled potatoes to the oven and bake for an additional 15-18 minutes, until the cheese is melted and bubbly.
  7. Garnish and Serve:
    Drizzle the finished potatoes with additional buffalo sauce and ranch dressing. Sprinkle with sliced green onions before serving.

Nutritional Information & Health Benefits

Each serving of these Buffalo Chicken Twice Baked Potatoes offers a satisfying combination of protein and carbohydrates, making it a hearty and flavorful meal. The dish is rich in calcium and vitamin A from the cheeses, while the chicken provides lean protein.

Common Mistakes to Avoid & How to Perfect the Recipe

Avoid overbaking the potatoes initially, as they can become too dry and difficult to handle. Also, when scooping out the potato centers, be careful not to pierce the skins, which need to remain intact to hold the filling.

Tips, Notes, Storing, and Reheating

For an extra creamy filling, blend the potato mixture thoroughly. Store any leftover potatoes in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain their crispiness.

FAQs about Buffalo Chicken Twice Baked Potatoes

What can I use if I don’t have buffalo sauce?
You can make a quick substitute by mixing hot sauce with melted butter to achieve a similar flavor.

Can I prepare these in advance?
Yes, you can prepare the filling and store it separately from the potato skins. When ready to bake, fill the skins and proceed with the final baking step.

The Winnquick Promise

At Winnquick, we celebrate the joy of cooking and the pleasure of eating well. This recipe for Buffalo Chicken Twice Baked Potatoes is crafted with attention to both flavor and nutrition, underscoring our commitment to delicious, healthy meals that enhance overall well-being.

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cheesy buffalo baked potatoes

buffalo chicken twice baked potatoes


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  • Author: Loretta N. Butler
  • Total Time: 90 minutes
  • Yield: servings

Description

These Buffalo Chicken Twice Baked Potatoes are the perfect blend of tangy buffalo sauce, creamy cheese, and savory chicken, all packed into tender potato skins. They make for a delightful and satisfying meal that’s both comforting and flavorful.

 


Ingredients

Scale

For the Potatoes:

  • 3 russet potatoes
  • 1 tbsp olive oil
  • 1 tsp salt

For the Filling:

  • 1 tbsp dry ranch seasoning
  • 1/4 tsp smoked paprika
  • Black pepper to taste
  • 3 oz cream cheese, room temperature
  • 1/3 cup buffalo sauce
  • 1 cup shredded pepper jack cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup cooked and shredded chicken
  • 1 tbsp sliced green onion
  • Additional buffalo sauce and ranch dressing for topping

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Wash the russet potatoes thoroughly and poke them all over with a fork. Coat the potatoes with olive oil and salt, then place them on a baking sheet lined with parchment paper or foil.

  2. Initial Baking: Bake the potatoes in the preheated oven for about 1 hour, until they are tender.

  3. Prepare the Potatoes: Allow the potatoes to cool slightly, then cut them in half lengthwise. Carefully scoop out the centers of the potatoes, placing the scooped-out potato into a mixing bowl. Be gentle to avoid tearing the potato skins.

  4. Make the Filling: To the mixing bowl, add the ranch seasoning, smoked paprika, black pepper, cream cheese, buffalo sauce, 1/2 cup shredded pepper jack cheese, and 1/2 cup shredded cheddar cheese. Mix everything until well combined. Use a spoon for a chunkier texture or an immersion blender for a smoother, creamier filling. Fold in the shredded chicken.

  5. Fill and Top the Potatoes: Spoon the buffalo chicken mixture back into the potato skins. Top each filled potato with the remaining 1/2 cup of shredded pepper jack cheese.

  6. Final Baking: Return the filled potatoes to the oven and bake for an additional 15-18 minutes, until the cheese is melted and bubbly.

  7. Garnish and Serve: Drizzle the finished potatoes with additional buffalo sauce and ranch dressing. Sprinkle with sliced green onions before serving.

Notes

  • Be gentle when scooping out the potato flesh to avoid tearing the skins.
  • Adjust the amount of buffalo sauce to your taste preference.
  • For a smoother filling, use an immersion blender or hand mixer.
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American