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Twice Baked Buffalo Chicken Potatoes

Twice Baked Buffalo Chicken Potatoes

Felesha Bell
These creamy and cheesy twice baked potatoes stuffed with all of the traditional buffalo chicken flavors are sure to make for an easy weeknight meal this week.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Easy
Cuisine American
Servings 8

Ingredients
  

  • 4 Idaho potatoes scrubbed and washed
  • olive oil for rubbing and sauteeing
  • 1 celery rib diced
  • 1 large carrot diced
  • 1 small onion diced
  • 3 c. rotisserie chicken white and dark, cubed
  • 3/4 c. hot sauce I used Cholula
  • 1 stick butter sliced
  • 1 T. of ranch dressing packet
  • 1/2 c. sour cream
  • 1/2 c. cream cheese
  • 1 c. Monterey Jack cheese shredded
  • 2-4 oz. Gorgonzola crumbled (optional)
  • ranch dressing for serving

Instructions
 

  • Preheat oven to 400 degrees.
  • Coat potatoes with olive oil and sprinkle with salt. Place on a baking sheet and cook potatoes for 1 hour or until tender.
  • In a large skillet, pour small amount of olive oil to coat. Saute onion, celery and carrots until tender (about 5 min.). Add chicken and hot sauce and stir to warm through and combine. Keep warm.
  • Once potatoes are done, slice in half, scoop out the middle of each potato half (leaving a small border all the way around each potato half). Place the potato flesh into a large bowl.
  • Add butter, ranch seasoning, sour cream, and cream cheese. Stir to combine well.
  • Divide potato filling amongst the 8 potato halves and top with about a half cup of chicken mixture.
  • Top each potato with a couple tablespoons of Monterey Jack cheese.
  • Place the potatoes back into a 350 degree oven for 10-15 minutes to melt the cheese. Say Grace and enjoy!!
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