These twice-baked potatoes loaded with Buffalo chicken and cheese are a comforting side dish on a cold night, or at a game day tailgate.
Preparation Time
15 mins
Cooking Time
1 hr 55 mins
Total Time
2 hr 10 mins
Calories
575 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
Step 2
Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
Step 3
Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Step 4
Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
Step 5
Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.
Ingredients
1 tablespoon vegetable oil
salt and ground black pepper to taste
3 cups shredded Cheddar cheese, divided
4 large baking potatoes
4 boneless, skinless chicken breasts, cut in bite-sized pieces
