Description
Irresistible twice baked potatoes stuffed with spicy buffalo chicken, cream cheese, and cheddar for a comforting dish that’s perfect for any occasion.
Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- ½ cup buffalo sauce
- ½ cup cream cheese, softened
- 1 cup shredded cheddar cheese (plus extra for topping)
- ¼ cup sour cream
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
- Optional: Blue cheese crumbles for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes thoroughly under running water.
- Pat them dry, then use a fork to poke several holes in each potato.
- Place the potatoes directly on the oven rack and bake for about 40-45 minutes.
- Combine the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, sour cream, and a pinch of salt and pepper in a mixing bowl.
- Remove the potatoes from the oven and allow them to cool for about 10 minutes.
- Cut each potato in half lengthwise and carefully scoop out the insides.
- Add the scooped-out potato flesh to the buffalo chicken mix and stir until blended.
- Spoon the buffalo chicken mixture back into the hollowed-out potato skins and top each with remaining cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes.
- Garnish with sliced green onions and optional blue cheese crumbles before serving.
Notes
For a healthier option, use cauliflower instead of potatoes and reduce-fat cream cheese. Store leftovers in the fridge for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg