Summary
This buffalo chicken twice-baked potato recipe is simple to make and full of flavor. Fluffy baked russet potatoes are hollowed and mixed with a spicy buffalo chicken filling, sour cream, ranch, and cheese, then returned to their skins for a second bake. The contrast of creamy, spicy filling and crisp potato skin makes every bite satisfying. Mozzarella folded into the filling and shredded cheddar melted on top add extra cheesiness. These potatoes are perfect for family dinners, game days, or casual gatherings — they’re easy to prepare ahead and always a hit. Try them and tell us what you think in the comments or on Instagram.
Why You’ll Love These Buffalo Chicken Twice Baked Potatoes!
These twice-baked potatoes combine classic comfort and bold buffalo flavor. The mashed potato interior becomes a creamy base for shredded rotisserie chicken tossed with Frank’s RedHot, ranch, and sour cream. Mozzarella adds a stretchy, milder cheese element inside, while freshly shredded cheddar melts on top for color and bite. The potato skin crisps during baking, giving a nice textural contrast to the rich filling. They work as a hearty side or a filling main, and they’re easy to scale for a crowd. Preparation is straightforward and forgiving, which makes this recipe great for both weeknights and entertaining.
❤️More Delicious Recipes You can pair with!
🗒 Best served with
- Cucumber tomato salad
- Ranch dressing
👝 How to Store Leftovers
Place leftover potatoes in an airtight container and refrigerate for 3–4 days. Reheat in a 350°F oven until warmed through to preserve texture; a microwave works for convenience but may soften the skin.
🤔 Common Questions
Cheddar is recommended for topping; shredding it yourself gives a better melt and texture than most pre-shredded varieties.
Chopped fresh parsley makes a bright, herbaceous alternative.
Buffalo chicken Twice Baked Potatoes
Ingredients
- 4 russet potatoes
- 1 rotisserie chicken shredded
- 1/2 cup Frank’s RedHot sauce
- 1/2 cup ranch
- 1/2 cup sour cream
- 1/2 a packet of Hidden Valley ranch seasoning
- 4 oz freshly shredded cheddar cheese
- 4 oz freshly shredded mozzarella
- 1/2 stick of butter sliced
- Salt & pepper to taste
- Drizzle of olive oil
- For garnish: chopped green onions
Instructions
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Preheat the oven to 350°F. Place whole russet potatoes on a baking sheet fitted with a rack. Poke each potato several times with a fork, rub with a drizzle of olive oil, and bake for about 1 hour until tender.
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Remove potatoes and let them cool slightly. Slice each potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer so the skins hold their shape.
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Return the empty potato skins to the rack and set aside while you prepare the filling.
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In the bowl with the scooped potato, add sliced butter, Frank’s RedHot, ranch dressing, sour cream, the ranch seasoning packet, shredded mozzarella, and salt and pepper. Stir until the mixture is smooth and well combined. Fold in the shredded rotisserie chicken.
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Mound a generous scoop of the buffalo chicken potato mixture into each potato shell. Sprinkle each one with the freshly shredded cheddar and a bit more black pepper if desired.
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Increase the oven temperature to 375°F. Bake the filled potatoes for 10–15 minutes, until the cheese is melted and the tops are lightly golden. Garnish with chopped green onions and serve hot.
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