Recipes Side Dish Potato Twice Baked Potato Recipes Buffalo Chicken Twice-Baked Potatoes 4.9 (14) 14 Reviews 7 Photos This Buffalo chicken and baked potato dish is a recipe I thought of on a cold Saturday night. I wanted baked potatoes and craved Buffalo chicken, so I just combined the two. My whole family loves them! Great for a game-day party or any cold day. Submitted by Karencuts Updated on November 21, 2024 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 15 mins Cook Time: 1 hr 50 mins Total Time: 2 hrs 5 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 4 large baking potatoes 1 tablespoon vegetable oil 4 skinless, boneless chicken breasts, cut in bite-sized pieces ½ cup unsalted butter salt and ground black pepper to taste 3 cups shredded Cheddar cheese, divided 1 ½ cups Buffalo hot sauce (such as Texas Pete) Directions 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, heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and juices run clear, about 5 minutes. 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. Cook's Notes You can substitute cooked rotisserie chicken for the chicken breasts. You can substitute margarine for butter. You can bake the potatoes in the microwave. And you can bake the chicken in the oven for the last 30 minutes the potatoes are cooking. To serve, top with sour cream and extra Buffalo sauce. My family enjoys this recipe reheated the next day, too! I Made It Print 62 home cooks made it! Nutrition Facts (per serving) 575 Calories 33g Fat 40g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 575 % Daily Value * Total Fat 33g 43% Saturated Fat 19g 95% Cholesterol 117mg 39% Sodium 1707mg 74% Total Carbohydrate 40g 15% Dietary Fiber 4g 15% Total Sugars 2g Protein 30g 60% Vitamin C 36mg 40% Calcium 404mg 31% Iron 2mg 12% Potassium 928mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.