Buffalo Chicken Twice Baked Potatoes
ingredients
- 4 large baking potatoes
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breasts
- 1/2 cup unsalted butter
- 3 cups shredded Cheddar cheese, divided
- 1 1/2 cups Buffalo hot sauce
- salt and ground black pepper to taste
steps
- Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes until reached desired doneness.
- While potatoes bake cook chicken in oven until it reaches an internal temp of 165 F. Remove chicken from oven and shred.
- Cut potatoes in half horizontally; scoop out potato flesh into a large bowl and set skins aside. Stir in butter until melted and combined; season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Buffalo sauce until combined. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until filling is hot and cheese melted, about 20 minutes.
notes
- This recipes works with both russet potatoes and sweet potatoes.