BUFFALO CHICKEN TWICE BAKED POTATOES
️🕒Ready in 1½ hours
👥Serves 6 people
Twice baked potatoes are a perfect side dish to any family dinner and just as good reheated up the next day for lunch. Taking the extra step to bake the potatoes twice is so worth it. The filling is soft and tender inside the crispy potato skin. These buffalo chicken twice baked potatoes combines saucy chicken wings with twice baked potatoes in a delicious combination! We served them with our Lemon Parmesan Asparagus for a wonderful dinner.
INGREDIENTS
6 medium russet potatoes
2 tbsp olive oil
salt and pepper
1 lb chicken breast
3/4 cup buffalo sauce
2 tbsp butter
⅓ cup sour cream
⅓ cup milk
½ cup shredded cheddar cheese
2 tsp garlic powder
2 tbsp garlic powder
INSTRUCTIONS
Preheat your oven to 400°F and wash your potatoes.
Use a fork to poke each potato 3-4 times and cover with olive oil, salt, and black pepper.
Bake the potatoes on a sheet pan for 50-60 minutes until they are soft.
While the potatoes bake, cook 1 pound of chicken breast in a pan with a little oil on medium high. Each piece should cook for 4-5 minutes on each side or until the chicken is golden brown and reaches an internal temperature of 165°F.
Shred the chicken and mix in the buffalo sauce and 1 tbsp of melted butter and set aside.
Once the potatoes are baked and cooled, cut of the top and scoop out the inside. Leave enough of the potato inside so they can be refilled without loosing their structure.
Add the potato insides to a bowl with sour cream, milk, cheddar cheese, garlic powder, and remaining tbsp of butter. Combine all the ingredients by mashing and season to taste with salt and pepper.
Fold the buffalo chicken into the potato mixture.
Fill the potato skins with the chicken and potato mixture until it is very full.
Bake the potatoes again for 15 minutes.
Top with sour cream and chives when serving.
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