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Twice-baked potatoes are the epitome of comfort food, combining the fluffy goodness of baked potatoes with a variety of delicious fillings that can cater to any palate. Their versatility makes them a favorite in many households, whether they are served as a side dish during family dinners or as a standout feature at gatherings and game day celebrations. The magic of twice-baked potatoes lies in their ability to be customized with a wide array of ingredients, transforming a simple potato into a gourmet delight.

Buffalo Chicken Twice Baked Potatoes

Indulge in a comfort food classic with a zesty twist! This Buffalo Chicken Twice Baked Potatoes recipe combines fluffy russet potatoes with creamy buffalo chicken filling for an irresistible flavor explosion. Perfect for game day or family dinners, these potatoes are sure to please everyone. Plus, they're customizable to suit your taste! Get ready for a delicious dish that’s both hearty and satisfying! #TwiceBakedPotatoes #BuffaloChicken #ComfortFood #Recipe #Foodie #Delicious
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Ingredients
  

4 large russet potatoes

1 cup cooked shredded chicken (preferably rotisserie)

1/2 cup buffalo wing sauce

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese, plus more for topping

1/4 cup sour cream

1/4 cup green onions, chopped

Salt and pepper, to taste

Olive oil, for brushing

Optional: Blue cheese crumbles for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork, then lightly brush with olive oil and sprinkle with salt.

      Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork. Remove from the oven and let cool slightly.

        While the potatoes are baking, in a bowl combine the shredded chicken, buffalo wing sauce, cream cheese, cheddar cheese, sour cream, and half of the chopped green onions. Mix until well combined, and season with salt and pepper to taste.

          Once cooled, cut each potato in half lengthwise. Carefully scoop out the insides, leaving about a 1/4-inch border to maintain the shape of the skins.

            Add the scooped potato flesh to the chicken mixture and stir until smooth and creamy.

              Spoon the buffalo chicken filling back into each potato skin, packing it in slightly. Top with additional shredded cheddar cheese.

                Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until heated through and the cheese on top is melted and bubbly.

                  Remove from the oven and sprinkle with remaining green onions and blue cheese crumbles (if using) before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4