Let’s talk comfort food with a spicy twist. These Buffalo Chicken Twice Baked Potatoes are crispy on the outside, creamy and cheesy on the inside, and packed with bold buffalo flavor.
If you love buffalo wings and baked potatoes, this is your perfect mash-up. You get the spicy chicken, ranch or blue cheese drizzle, melty cheddar, and green onion goodness all in one.
Why I Love This Recipe ❤️
This recipe is one of those no-fuss, crowd-pleasing dinners I keep coming back to. It hits every craving: spicy, creamy, cheesy, and hearty.
- Perfect for meal prep or game day
- Easy to customize with different sauces or cheeses
- Feels indulgent but is packed with protein
- All the flavors of buffalo wings without the mess
Servings: 4
Total Time: 1 hour 10 minutes
What You’ll Need 🛒
- 4 large russet potatoes
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo wing sauce
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 2 tablespoons butter
- 2 green onions, thinly sliced
- Ranch or blue cheese dressing, for drizzling
- Salt & pepper to taste
- Olive oil (for rubbing potatoes)
Pro Tips 👩🍳
- Microwave your potatoes for a few minutes before baking to cut down on oven time.
- Use leftover rotisserie chicken to save time.
- Add a little cream cheese to the filling if you want it extra creamy.
- Let the potatoes cool slightly before scooping—less chance of tearing the skin.
- Use gloves when handling buffalo sauce if you’re sensitive to spice!
Tools You’ll Need 🔧
- Fork
- Baking sheet
- Mixing bowls
- Spoon
- Sharp knife
- Oven mitts
- Pastry brush or paper towel (for olive oil)
Substitutions & Variations 🔄
- Swap cheddar for pepper jack or mozzarella
- Use Greek yogurt instead of sour cream
- Make it vegetarian with buffalo cauliflower
- Sub BBQ sauce for a smoky twist
Make-Ahead Tips 🕒
You can bake the potatoes and prep the chicken filling a day ahead. Store everything separately, then assemble and do the second bake when ready to serve.
Instructions 📋
Step 1: Bake the Potatoes
Preheat your oven to 400°F. Scrub the potatoes clean, dry them, rub with olive oil, and sprinkle with salt. Bake directly on the rack for 45-50 minutes until fork tender.
Step 2: Shred the Chicken & Mix with Sauce
While potatoes are baking, mix shredded chicken with buffalo sauce in a bowl. Stir well until coated.
Step 3: Slice & Scoop
Let potatoes cool for 10 minutes. Slice each one in half lengthwise. Use a spoon to gently scoop out the insides into a bowl, leaving a thin wall of potato around the edges.
Step 4: Make the Filling
Mash the scooped-out potato with butter, sour cream, salt, pepper, and half the cheddar cheese. Fold in the buffalo chicken and some green onions.
Step 5: Stuff and Top
Spoon the mixture back into the potato skins. Top with extra cheddar cheese and a drizzle of ranch or blue cheese.
Step 6: Bake Again
Place stuffed potatoes on a baking sheet and bake for 15 minutes at 375°F until hot and melty.
Step 7: Finish & Serve
Remove from oven. Top with more green onions, another drizzle of ranch or blue cheese, and a little extra buffalo sauce if you like it spicy.
🧊 Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. You can also freeze them before the second bake!
🧠 Why This Recipe Works (Quick Science)
Twice baking dries out the skin just enough to make it crispy while keeping the inside fluffy. The fat in sour cream and cheese adds richness, while buffalo sauce cuts through it with tang and heat. That balance makes every bite satisfying.
🍽 What to Serve With
- A crisp green salad
- Roasted broccoli or carrots
- Celery sticks and extra ranch
- Corn on the cob
- Cold beer or sparkling lemonade
🗓 Meal Plan Ideas
- Meal Prep: Make a double batch and freeze extras for easy weeknight dinners.
- Game Day: Serve as an appetizer or main dish with finger foods.
- Lunchbox Upgrade: Reheat and pack in a thermos!
- Meatless Monday: Sub buffalo cauliflower and skip the chicken.
❌ Common Mistakes
- Scooping too much potato and tearing the skin
- Not letting potatoes cool before handling
- Overfilling with sauce = soggy texture
- Using undercooked or dry chicken
- Forgetting to season the mashed filling
❓FAQ
Can I use sweet potatoes?
Yes, but the flavor will be sweeter and less neutral than russets.
Is rotisserie chicken okay?
Absolutely! It’s a time-saver and tastes great.
What’s the best buffalo sauce?
Frank’s RedHot is the classic, but use whatever you love.
How spicy is it?
Medium heat. Add more sauce or a dash of hot sauce to bump it up.
Can I make these in the air fryer?
Yes—air fry the filled potatoes at 375°F for 10–12 minutes.
🥄 Let’s Wrap It Up
You’re going to love how simple and delicious these Buffalo Chicken Twice Baked Potatoes are. They’re bold, creamy, spicy, and totally satisfying. Whether it’s dinner, game day, or meal prep—this one always wins.
Try it out, and drop a comment with how it went or if you have any questions! 👇