Twice Baked Buffalo Chicken Potatoes

I honestly can’t think of a better game day food to make than these twice baked buffalo chicken potatoes—they’re simple to make and a crowd pleaser!! Now that I truly understand the beauty of a twice baked potato I don’t know if I’ll ever go back to a standard baked potato…consider me changed forever. But seriously, these potatoes might change your life. Give them a try!

Twice Baked Buffalo Chicken Potatoes Ingredient Notes

Russet Potatoes: These starchy potatoes have the perfect texture for baking, scooping, and refilling. Their skins hold up well to the twice-baked method, keeping everything neatly contained. When fluffed, the potato insides become a creamy base for the bold buffalo filling. They also add a comforting, hearty element to the dish.

Chicken Breast: Shredded chicken adds lean protein and soaks up the buffalo sauce beautifully, giving each bite a tangy, spicy punch. Using pre-cooked or rotisserie chicken keeps prep quick and easy. The meat balances the richness of the mashed potato filling. It makes this recipe feel more like a complete meal than just an appetizer.

Buffalo Sauce: This spicy, buttery sauce brings signature game-day flavor and heat. It coats the chicken thoroughly and infuses the entire filling with a bold, zesty kick. A touch of melted butter enhances the sauce’s smoothness and richness. It’s what gives the dish its crave-worthy “buffalo” flair.

Cheddar Cheese: Melty, sharp cheddar adds creaminess and depth to the mashed potato mixture. It melts into the filling, making every bite warm and gooey. The cheese complements the heat of the buffalo sauce with its rich, savory flavor. It also helps hold the filling together while adding a cheesy pull to the final bite.

TWICE BAKED BUFFALO CHICKEN POTATOES

Recipe by Jenn Lueke

4.0 from 21 votes

Servings

Adjust servings

+

–

5-6

servings

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

I honestly can’t think of a better game day food to make than these twice baked buffalo chicken potatoes—they’re simple to make and a crowd pleaser!! Now that I truly understand the beauty of a twice baked potato I don’t know if I’ll ever go back to a standard baked potato…consider me changed forever. But seriously, these potatoes might change your life. Give them a try!

Cook Mode

Keep the screen of your device on

Ingredients

• 5-6 medium russet potatoes, cleaned

• 1 tablespoons olive oil

• kosher salt and black pepper to taste

• 1 pound chicken breast, fully cooked (or shredded rotisserie chicken) (see recipe notes)

• 3/4 cup buffalo sauce

• 2 tablespoons butter, melted, divided

• 1/3 cup sour cream, plus additional for topping

• 1/3 cup whole milk

• 1/2 cup shredded cheddar cheese

• 2 teaspoons garlic powder

• 2 tablespoons chives, finely chopped

Directions

• Preheat the oven to 400F. Place a wire rack on a sheet pan, if you don’t have a wire rack, just a sheet pan will work fine.
• Prick each potato 3 to 4 times with a fork. Over each potato, drizzle olive oil and a pinch of salt and ground black pepper. Place the potatoes on the wire rack and bake until the potatoes are tender to a fork, 50 to 60 minutes. After the potatoes are done, remove from the oven and cool on the sheet pan until cooled to the touch, about 15 minutes.
• While the potatoes are baking, add the cooked chicken breast to a large bowl and shred using two forks or an electric mixer (see recipe note below). Add the buffalo sauce and 1 tablespoon of melted butter and toss to combine. Season to taste with salt and pepper and set aside.
• Once the potatoes have cooled, carefully slice about 1/2 inch off across the top of each potato (see video for demo) and scoop out most of the insides into a large mixing bowl, leaving just enough so they can be refilled and not lose their structure. Add the sour cream, milk, cheddar cheese, garlic powder, and 1 tablespoon of melted butter to the mixing bowl. Mash to combine all of the ingredients, then season to taste with salt and ground black pepper. Fold in the buffalo chicken.
• Fill each of the hollowed potatoes to the very top with the mixture (you’re likely going to have some extra filling). Place the stuffed potatoes back on the wire rack and bake until the filling begins to crisp, about 15 minutes.
• Remove from the oven and top with sour cream and chives. Enjoy immediately for best results.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days.
• Barbecue sauce: I use Primal Kitchen, but your favorite store bought will work!
• For the chicken: You can use rotisserie chicken in this recipe, or try my 30 minute no-fail shredded chicken recipe: Heat the oven to 400F and prep a large sheet pan—if you don’t have a great nonstick option, cover with parchment paper. Add 1 lb of chicken breast to a large bowl and cover in 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon garlic powder. Bake until the chicken reaches an internal temp of 165F, about 20-30 minutes. Remove from the oven and cool on the sheet pan for about 10-15 minutes. Once cooled to the touch, shred the chicken using two forks or an electric mixer.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.