Buffalo Chicken Twice Baked Potatoes Recipe

Spicy, cheesy, and utterly irresistible! This recipe elevates the classic twice-baked potato with tender, buffalo-style chicken and a creamy, cheesy interior. A Southern Living inspired recipe, easily customizable with your favorite BBQ sauce. Get ready for a flavor explosion in every bite!

Prep Time 20 mins
Cook Time 80 mins
Calories 193.1 kcal
Protein 28g
Rating 4.8 (4 Reviews)
Buffalo Chicken Twice Baked Potatoes 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Buffalo Chicken Twice Baked Potatoes

  • 4 large russet potatoes
  • 1 cup (8 ounces) shredded cheddar cheese (reduced fat), divided
  • 3/4 cup (6 ounces) sour cream (fat free), plus more for garnish, if desired
  • 1/4 cup hot sauce, plus 1 tablespoon
  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons butter
  • 1 teaspoon chili powder
  • green onions, for garnish, optional
  • 3/4 cup (6 ounces) sour cream (light), plus more for garnish, if desired
  • 1 cup (8 ounces) shredded cheddar cheese, divided
  • chives, for garnish, optional

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How to Make Buffalo Chicken Twice Baked Potatoes

  1. Preheat oven to 425°F (220°C). Wrap each large russet potato individually in aluminum foil.
  2. Place wrapped potatoes on a baking sheet and bake for 1 hour, or until potatoes are easily pierced with a fork.
  3. Carefully remove potatoes from oven and let cool slightly. Cut potatoes in half lengthwise.
  4. Gently scoop out the potato pulp, leaving about 1/4-inch border in each skin. Place the potato pulp in a large bowl.
  5. Add 3/4 cup (6 ounces) shredded cheddar cheese, 3/4 cup (6 ounces) sour cream, and 1 tablespoon of your favorite hot sauce to the bowl with the potato pulp. Mix well.
  6. Evenly spoon the potato mixture back into the potato skins.
  7. Sprinkle the tops of the stuffed potatoes with the remaining 1/4 cup (2 ounces) shredded cheddar cheese.
  8. Return the baking sheet to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
  9. While potatoes bake, prepare the chicken: Cook 1 pound of chicken breast according to package directions (stovetop or skillet preferred).
  10. Shred the cooked chicken. In a bowl, combine the shredded chicken with 1/4 cup of hot sauce, 2 tablespoons of butter, and 1 teaspoon of chili powder. Mix well.
  11. Spoon the buffalo chicken mixture evenly over the tops of the twice-baked potatoes.
  12. Serve immediately with your favorite toppings, such as green onions, chives, or a dollop of sour cream.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

9g

Fat

13g

Carbs

5g

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