These Buffalo Chicken Twice Baked Potatoes are the perfect solution for when you crave something savory, cheesy and moreish – and they’re seriously addictive!
What’s cookin’, good lookin’?
Baked potatoes have always been a staple comfort food for me, so I’m super happy to share this delicious Buffalo Chicken Twice Baked Potatoes recipe with you all! If there’s one thing about me, it’s that I’m always experimenting with fun flavors and recipes. And while I love to try unique new things, sometimes there’s nothing better than food you already know and love! This recipe combines two of my ultimate comfort foods – baked potatoes and buffalo chicken. It comes together so easily too, with only 15 – 20 minutes active prep time and then your oven does the rest of the work! You really must try these.
I really don’t think you can go wrong with a potato in any form – fried, boiled, mashed, grated, roasted… You name it, I’ll eat it! The fluffy texture of a baked potato, however, is something dreams are made of. And when those crispy skins are loaded with delicious toppings? What’s not to love!
This recipe does it so well – once your potatoes are baked to perfection, go ahead and top them with sumptuous shredded chicken, silky cream cheese and tangy buffalo sauce. The combination of all these flavors with the added melted cheese over top is unbeatable on those days where you want something salty, spicy and satisfying!
Any way you want it!
What’s great about this recipe is it’s so versatile – loaded potato skins are great for an informal midweek dinner where you want something a little lighter, and also as a side dish to accompany any entrée. They’d also be great appetizers to serve for company – when I served these for a game day snack they went down like a house on fire! You can always cater towards the occasion by using different sizes of potato depending on your desired serving size.
My Buffalo Chicken Twice Baked Potatoes are tangy with the spicy sauce, but also rich and creamy thanks to the mix of cheeses and ranch. They pack a real punch and have become a real staple in my spring and summertime meal rotations. I love how customizable they are too – you can totally play around with your toppings and tweak the recipe to what you have laying around already! I can imagine sour cream being a great addition to these if you really want to amp up the creaminess.
If you’re catering for vegetarian guests, you can easily make this a meatless meal by omitting the shredded chicken! The potato filling means they are still pretty substantial without it. If you want to play around with vegetarian options, however, I can imagine that jackfruit would be a great alternative! It’s commonly used as a meatless alternative for pulled pork so it could work great here too for replicating that shredded texture. This recipe is also completely gluten-free!
What you’ll need:
Potatoes
- 3 russet potatoes
- 1 tbsp olive oil
- 1 tsp salt
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
- buffalo sauce and ranch dressing for topping
Let’s get to it
- Preheat the oven to 350 degrees F.
- Wash your potatoes and poke them all over with a fork. Coat them with olive oil, sprinkle with salt and add to a foil or parchment paper lined baking sheet. Bake in the oven for about 1 hour.
- Once cooked and slightly cooled, cut the potatoes in half lengthwise. Carefully use a spoon to scoop out the center of the potatoes and place in a medium to large sized mixing bowl. Do this step gently so you don’t cut through to the skin of the potatoes!
- Add ranch seasoning, smoked paprika, pepper, cream cheese, buffalo sauce, 1/2 cup shredded pepper jack and 1/2 cup shredded cheddar cheese to the bowl with the potato insides.
- Mix together until well combined. You can use a spoon for a chunkier mixture depending on your preference! I used an immersion blender to make everything super smooth and creamy but a hand mixer would work too.
- Fold in the shredded chicken.
- Fill the potato skins with the buffalo chicken potato mixture.
- Top the loaded skins with 1/2 cup shredded cheddar cheese.
- Bake for 15-18 minutes or until cheese is melted.
- Drizzle with buffalo sauce and ranch dressing. Top with sliced green onion to garnish and enjoy!
FAQs
These are best served fresh, but keep surprisingly well for leftovers! The potato skin tends to lose it’s crisp but they are just as yummy the second time around. You can transfer any leftover Buffalo Chicken Twice Baked Potatoes into an airtight container and into the refrigerator where they’ll last for up to 3 days.
Yes! After following the above refrigeration instructions, you can easily reheat these. Simply bring to room temperature and pop ’em into the oven at 375°F. I like to add extra cheese on top so things go gooey again! Leave them in for 15 – 20 mins. For added crispiness, switch on the broiler for 2 minutes at the end. Top with any leftover toppings and they’ll be good as new!
If you’re in a time crunch, you can reheat in the microwave too. Place the leftover potato on a microwave-safe plate or bowl and cover with a damp paper towel to lock in the moisture. Warm for 1 minute, then check the filling’s temperature and continue in 15-second increments until hot through.
Me too! The tangy, creamy sauce is so addictive and I find myself craving it often. If you love the sound of these loaded potato skins and want to try more of my buffalo recipes, you can find some more here. There’s plenty more where that came from!
Other recipes you will love:
- Air Fryer Buffalo Potatoes
- Sheet Pan Cheesy Ranch Potatoes
- Air Fryer Fingerling Potatoes with Harissa Aioli
- Bacon Cheddar Ranch Mashed Potatoes
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PrintBuffalo Chicken Twice Baked Potatoes
- Total Time: 90 mins
- Yield: 6 servings 1x
Description
Meet your new guilty pleasure – my Buffalo Chicken Twice Baked Potatoes are the answer to your craving for something salty, cheesy and satisfying! They’re tangy, creamy and seriously delicious.
Ingredients
Potatoes
3 russet potatoes
1 tbsp olive oil
1 tsp salt
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
buffalo sauce and ranch dressing for topping
Instructions
- Preheat the oven to 350 degrees F.
- Wash your potatoes and poke them all over with a fork. Coat with olive oil and salt and add to a foil or parchment paper lined baking sheet. Bake for about 1 hour.
- Cut the potatoes in half lengthwise when slightly cooled. Carefully use a spoon to spoon out the center of the potatoes and place in a medium to large sized mixing bowl. Do this step gently so you don’t cut through to the skin of the potatoes.
- Add ranch seasoning, smoked paprika, pepper, cream cheese, buffalo sauce, 1/2 cup shredded pepper jack and 1/2 cup shredded cheddar cheese to the bowl with the potatoes. Mix the mixture until well combined. You can use a spoon for a chunkier mixture. I used an immersion blender to make everything super smooth and creamy. A hand mixer would also work!
- Fold in the shredded chicken.
- Fill the potato skins with the buffalo chicken potato mixture.
- Top with 1/2 cup shredded cheddar cheese.
- Bake for 15-18 minutes or until cheese is melted.
- Drizzle with buffalo sauce and ranch dressing. Top with sliced green onion and enjoy!
Notes
You can transfer any leftover Buffalo Chicken Twice Baked Potatoes into an airtight container and into the refrigerator where they’ll last for up to 3 days. Instructions for reheating can be found above!
- Prep Time: 15 mins
- Cook Time: 75 mins
