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
- Preheat oven to 425°F (220°C). Wrap each large russet potato individually in aluminum foil.
- Place wrapped potatoes on a baking sheet and bake for 1 hour, or until potatoes are easily pierced with a fork.
- Carefully remove potatoes from oven and let cool slightly. Cut potatoes in half lengthwise.
- Gently scoop out the potato pulp, leaving about 1/4-inch border in each skin. Place the potato pulp in a large bowl.
- 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.
- Evenly spoon the potato mixture back into the potato skins.
- Sprinkle the tops of the stuffed potatoes with the remaining 1/4 cup (2 ounces) shredded cheddar cheese.
- Return the baking sheet to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
- While potatoes bake, prepare the chicken: Cook 1 pound of chicken breast according to package directions (stovetop or skillet preferred).
- 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.
- Spoon the buffalo chicken mixture evenly over the tops of the twice-baked potatoes.
- 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