Buffalo Chicken Twice Baked: Pure Comfort

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Buffalo chicken twice baked potatoes have become my go-to weeknight comfort food, bringing a little kick to a classic. I remember the first time I tried making them, inspired by a local diner that served the most amazing flavors. The aroma of the spicy chicken and melted cheese filling my kitchen always signals a delicious meal is on its way. These buffalo chicken baked potatoes are so incredibly satisfying, and the best part is you can whip up an easy buffalo chicken twice baked version without much fuss. Let’s get cooking!

Why You’ll Love This Buffalo Chicken Twice Baked

You’ll absolutely adore this twice baked buffalo chicken recipe for so many reasons! It’s a flavor explosion that’s both comforting and exciting. Here’s why it’s a winner:

Incredible Taste: A perfect blend of creamy potatoes, spicy buffalo chicken, and tangy ranch.
Quick Prep: Get these buffalo chicken stuffed potatoes ready to bake in just 15 minutes.
Family Favorite: Even picky eaters love the familiar potato base with a fun, spicy twist.
Budget-Friendly: Uses common ingredients you likely already have, making it a great value meal.
Versatile Meal: This twice baked buffalo chicken recipe works as a hearty dinner or a crowd-pleasing appetizer.
Customizable: Easily adjust the spice level or add your favorite toppings.
Satisfying Comfort Food: It’s pure cozy deliciousness in every bite.

Ingredients for Buffalo Chicken Twice Baked

Gather these ingredients for the most delicious spicy buffalo chicken potatoes you’ve ever tasted. We’re talking about fluffy potato shells packed with a creamy, zesty filling. Making buffalo chicken stuffed potatoes is easier than you think!

4 large russet potatoes – the best for baking and scooping
2 cups cooked chicken, shredded – rotisserie chicken is a great shortcut
½ cup buffalo wing sauce – this brings the signature heat and flavor
½ cup ranch dressing or blue cheese dressing – for that essential creamy, cooling contrast
1 cup shredded cheddar or mozzarella cheese – divided, for melting into the filling and topping
¼ cup cream cheese, softened – this adds an extra layer of creaminess
3 green onions, sliced – half for the filling, half for garnish, adding a fresh bite
Salt and pepper, to taste – to season everything perfectly
Olive oil, for baking potatoes – helps create a crispy skin
Optional toppings: bacon bits, jalapeños, extra cheese – customize your loaded baked potatoes!

How to Make Buffalo Chicken Twice Baked

Let’s get these incredible buffalo chicken stuffed potatoes into your oven! Making them is a straightforward process that yields seriously delicious results. You’ll love how easily these come together for a weeknight dinner or a game day spread.

Step 1: Get your oven fired up to 400°F (200°C). Take your russet potatoes, give them a good scrub, rub them all over with a little olive oil, and sprinkle with salt. Pop them directly onto the oven rack and let them bake for about 50 to 60 minutes. You’ll know they’re ready when they’re nice and tender when poked with a fork.
Step 2: Once the potatoes are baked and still warm, carefully slice them in half lengthwise. Then, using a spoon, scoop out most of the fluffy potato flesh into a mixing bowl. Be sure to leave a thin layer of potato inside the skins – this acts like a sturdy little boat for our delicious filling!
Step 3: Now for the magic! Mash the scooped-out potato flesh with the softened cream cheese until smooth. Stir in the buffalo wing sauce, ranch dressing, and about half of the shredded cheese. Gently fold in the shredded chicken and sliced green onions. Season with salt and pepper to your liking. This is where the flavor really starts to build for your buffalo chicken stuffed potatoes!
Step 4: Spoon that glorious, creamy mixture back into the potato skins. Don’t be shy – really pack them full! Sprinkle the remaining shredded cheese over the top of each stuffed potato.
Step 5: Place your filled potato skins back onto a baking sheet. Pop them into the oven for another 15 to 20 minutes. You’re looking for that cheese on top to be completely melted, bubbly, and maybe even a little golden brown. The aroma filling your kitchen will be amazing!
Step 6: Carefully remove them from the oven. For an extra burst of flavor and visual appeal, garnish with a drizzle of more buffalo sauce, a bit more ranch, or some fresh green onions. Serve these hot masterpieces immediately and enjoy every bite of your perfectly baked buffalo chicken stuffed potatoes!

Pro Tips for the Best Buffalo Chicken Twice Baked

Want to elevate your buffalo chicken twice baked game? I’ve learned a few tricks that make these truly spectacular:

For the crispiest potato skins, prick the potatoes all over with a fork before baking and rub them with olive oil.
Don’t over-scoop the potato flesh! Leaving a thin layer ensures your shells hold up beautifully.
Mash the potato filling gently; overworking it can make the texture gummy.
Warm the buffalo sauce slightly before mixing it in; it helps distribute the flavor more evenly.

What’s the secret to perfect buffalo chicken twice baked?

The secret is all about creating that rich, creamy filling. For the best buffalo chicken twice baked, I always mash the scooped potato flesh with softened cream cheese and a good amount of ranch dressing. This creates an ultra-smooth, flavorful base. For more creamy recipes, check out our creamy sausage potato chowder.

Can I make buffalo chicken twice baked ahead of time?

Yes, you absolutely can! Prepare the filling and stuff the potato skins up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. When you’re ready to bake, just add a few extra minutes to the cooking time. If you’re looking for other make-ahead meals, consider our easy Greek chili chicken recipe.

How do I avoid common mistakes with buffalo chicken potato skins?

A common pitfall is soggy skins; make sure to bake the potatoes until fully tender before scooping. Also, avoid overmixing the filling, which can lead to a dense texture. Finally, don’t skimp on the cheese topping for that perfect golden crust! For more baking tips, see our guide on how to make the best zucchini bread.

Best Ways to Serve Buffalo Chicken Twice Baked

These buffalo chicken twice baked potatoes are so versatile, they work as a main dish or a hearty side. For a complete dinner, I love pairing them with a crisp green salad or some simple steamed broccoli. They also make a fantastic, flavorful appetizer if you serve them with smaller portions. If you’re looking for a more casual, game-day feel, consider them a perfect spicy chicken baked potato alongside celery sticks and blue cheese dip, just like traditional buffalo wings! For another great game-day option, try our southern baked macaroni and cheese.

Nutrition Facts for Buffalo Chicken Twice Baked

When you serve up these amazing buffalo chicken twice baked potatoes, here’s what you can expect per serving. It’s a hearty and flavorful dish that packs a punch!

Calories: 560
Fat: 32g
Saturated Fat: 15g
Protein: 28g
Carbohydrates: 44g
Fiber: 4g
Sugar: 3g
Sodium: 890mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more healthy options, explore our keto grinder salad.

How to Store and Reheat Buffalo Chicken Twice Baked

Once your delicious buffalo chicken loaded baked potatoes have cooled slightly, you’ll want to store them properly to keep them tasting their best. For refrigeration, place the cooled potatoes in an airtight container. They’ll stay fresh in the fridge for about 3 to 4 days. If you want to store them for longer, freezing is a great option! Wrap each potato tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to enjoy them again, you can reheat them in a few ways. For the best results, pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melty. You can also reheat them in the microwave, though the potato skins might be a bit softer.

Frequently Asked Questions About Buffalo Chicken Twice Baked

What are buffalo chicken twice baked potatoes?

Basically, they’re classic twice-baked potatoes taken up a notch with the bold, zesty flavors of buffalo chicken! We scoop out the cooked potato flesh, mash it with shredded chicken coated in buffalo sauce, ranch dressing, cheese, and cream cheese, then stuff it all back into the potato skins to bake again. It’s a hearty, spicy, and incredibly satisfying dish that combines comfort food with a kick.

Can I use different types of potatoes?

While russets are my favorite for their fluffy texture, you can certainly use other starchy potatoes like Idaho or Yukon Golds. Just be sure they are large enough to hold a generous amount of filling. The key is baking them until they are perfectly tender before scooping. For other potato dishes, consider our creamy sausage potato chowder.

How can I make buffalo chicken twice baked spicy or mild?

Adjusting the heat is easy! For a spicier version, use a hotter buffalo wing sauce or add a pinch of cayenne pepper to the filling. If you prefer it milder, use less buffalo sauce and more ranch dressing, or even swap the buffalo sauce for a milder BBQ sauce. This flexibility is what makes the buffalo chicken twice baked so great. You can learn more about adjusting spice levels in cooking from resources on serious eats.

What are good side dishes for buffalo chicken twice baked potatoes?

These loaded baked potatoes are quite a meal on their own, but they pair wonderfully with lighter sides. A fresh, crisp coleslaw or a simple green salad with a vinaigrette is perfect to balance the richness. Some people also enjoy them with celery sticks and blue cheese dressing, mirroring the classic wing experience, making them a complete buffalo chicken dinner.

Variations of Buffalo Chicken Twice Baked You Can Try

Once you’ve mastered the classic buffalo chicken twice baked, it’s fun to switch things up! These variations offer different flavors and methods for enjoying this beloved dish. Get ready to explore some creative twists on this popular buffalo chicken potato bake.

Low-Carb Cauliflower Mash: For a lighter option, try mashing cooked cauliflower florets with the cream cheese and seasonings instead of potato flesh. It’s a creative way to enjoy the buffalo chicken flavor profile with fewer carbs.
Sheet Pan Buffalo Chicken Potato Skins: Instead of stuffing whole potatoes, try slicing baked potatoes in half, scooping out some flesh, and then topping the skins with the buffalo chicken mixture. Bake them like potato skins for a fun appetizer version.
Smoked Gouda & Bacon Twist: Swap cheddar for smoked Gouda and fold in crispy crumbled bacon bits into the filling. This adds a smoky, savory depth that pairs wonderfully with the spicy buffalo chicken.
Slow Cooker Buffalo Chicken Filling: Cook shredded chicken in your slow cooker with buffalo sauce and a little ranch until tender. Then, use this flavorful mixture to stuff your pre-baked potato shells for an even easier assembly.