Spicy Buffalo Chicken Stuffed Twice-Baked Potatoes
Indulge in the delightful combination of crispy baked potatoes and spicy Buffalo chicken with these Spicy Buffalo Chicken Stuffed Twice-Baked Potatoes. This comforting dish not only bursts with flavor from the creamy cheese and zesty hot sauce but also provides a hearty dose of protein from the grilled chicken. Perfect for game day gatherings or family dinners, these potatoes are an irresistible twist on a classic recipe. Add your favorite toppings for extra flair, and enjoy a satisfying meal that’s sure to please everyone at the table. This versatile dish can also be easily adapted with your favorite barbecue sauce for a sweeter twist. Great for meal prep, these flavorful potatoes are a crowd-pleaser that you’ll want to keep close at hand.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Baking Potatoes
4 (Whole, wrapped in foil)
Reduced-Fat Cheddar Cheese
1 cup (Shredded, divided)
Fat-Free Sour Cream
3/4 cup (None)
Hot Sauce (Buffalo Style)
1 tablespoon (None)
Chicken Breast
1 lb (Grilled or broiled, cooked according to package directions)
Hot Sauce (Buffalo Style)
1/4 cup (None)
Butter
1 tablespoon (None)
Chili Powder
3/4 teaspoon (None)
Green Onion
to taste (Chopped, optional)
Light Sour Cream
to taste (Optional topping)
Hot Sauce
to taste (Optional topping)
Shredded Cheddar Cheese
to taste (Optional topping)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Wrap each baking potato individually in aluminum foil and place them on a baking sheet.
3
Bake the potatoes for about 1 hour or until they are tender when pierced with a fork.
4
Once baked, carefully remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the pulp into a large mixing bowl, keeping the skins intact.
5
In the bowl with the potato pulp, add 3/4 cup of shredded cheddar cheese, 3/4 cup of fat-free sour cream, and 1 tablespoon of hot sauce. Mix until well combined and creamy.
6
Evenly spoon the potato mixture back into the potato skins, then sprinkle the tops with the remaining 1/4 cup of cheddar cheese.
7
Return the stuffed potatoes to the baking sheet and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
8
Cook the chicken according to the package directions for stovetop cooking. Once cooked, stir in 1/4 cup of hot sauce, 1 tablespoon of butter, and 3/4 teaspoon of chili powder until well combined.
9
After the potatoes are done baking, spoon the spicy chicken mixture evenly over the tops of each stuffed potato.
10
Serve hot, topped with green onions, light sour cream, additional hot sauce, and extra shredded cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Spicy Buffalo Chicken Stuffed Twice-Baked Potatoes?
This dish combines crispy baked potatoes with a spicy Buffalo chicken filling, creamy cheese, and zesty hot sauce.
What oven temperature is required?
The oven should be preheated to 425°F or 220°C.
How long do the potatoes need to bake initially?
Bake the wrapped potatoes for about 1 hour or until they are tender when pierced with a fork.
Should the potatoes be wrapped in foil?
Yes, each baking potato should be wrapped individually in aluminum foil before placing them on the baking sheet.
How many potatoes does this recipe require?
The recipe calls for 4 baking potatoes.
What ingredients are used for the potato pulp filling?
The filling consists of scooped potato pulp, 3/4 cup shredded cheddar cheese, 3/4 cup fat-free sour cream, and 1 tablespoon of hot sauce.
How much cheddar cheese is needed in total?
You will need 1 cup of reduced-fat cheddar cheese, divided for the filling and the topping.
How is the chicken prepared?
Cook 1 lb of chicken breast according to package directions, then stir in hot sauce, butter, and chili powder.
How much hot sauce is added to the chicken?
The chicken mixture uses 1/4 cup of Buffalo-style hot sauce.
What spices are added to the chicken mixture?
The recipe calls for 3/4 teaspoon of chili powder to be mixed with the chicken.
Is butter used in this recipe?
Yes, 1 tablespoon of butter is stirred into the cooked chicken mixture.
How long is the second baking period?
Bake the stuffed potatoes for an additional 5 to 10 minutes until the cheese is melted and bubbly.
When do I add the chicken to the potatoes?
The spicy chicken mixture is spooned over the tops of the potatoes after they have finished their second bake.
Can I use a different sauce instead of Buffalo sauce?
Yes, the recipe can be adapted with your favorite barbecue sauce for a sweeter twist.
What are some recommended toppings?
Recommended toppings include green onions, light sour cream, additional hot sauce, and extra shredded cheese.
Is this recipe good for meal prep?
Yes, these flavorful potatoes are a crowd-pleaser and are great for meal prep.
What type of sour cream is used in the filling?
The filling uses 3/4 cup of fat-free sour cream.
How do I handle the potatoes after the first bake?
Let them cool slightly, then cut them in half lengthwise and scoop out the pulp while keeping the skins intact.
What kind of chicken should I use?
The recipe suggests 1 lb of chicken breast, either grilled or broiled.
How much hot sauce goes into the potato mixture?
One tablespoon of Buffalo-style hot sauce is mixed into the potato pulp.
Is this dish suitable for game day?
Yes, it is described as perfect for game day gatherings or family dinners.
Should I use light or full-fat cheese?
The recipe specifically recommends reduced-fat cheddar cheese.
What is the first step of the instructions?
The first step is to preheat your oven to 425°F (220°C).
How do I serve the potatoes?
Serve them hot, topped with green onions and optional extra sour cream or sauce.
Does the recipe use green onions?
Yes, chopped green onions are listed as an optional topping to taste.
How many ingredients are in the recipe?
There are 12 ingredients listed in total.
What provides the protein in this dish?
The grilled or broiled chicken breast provides a hearty dose of protein.
Can I use regular sour cream for the topping?
The recipe suggests light sour cream as an optional topping, but you can use your preference.
How do I ensure the potato skins stay intact?
Carefully scoop out the pulp while leaving a thin layer against the skin to maintain its structure.
What type of potatoes are best?
The recipe calls for standard baking potatoes, which are typically Russets.