BUFFALO CHICKEN TWICE-BAKED POTATOES
This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.
Provided by Karencuts
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
- Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 40.4 g, Cholesterol 117.1 mg, Fat 33.4 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1706.5 mg, Sugar 1.7 g
BUFFALO TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes).
- Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment.
- Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes.
- Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm.
BUFFALO CHICKEN TWICE-BAKED POTATOES
Putting this here for safekeeping--this is from Southern Living. I think it would also be yummy with barbecue sauce. Cooking time includes time to bake potatoes.
Provided by smellyvegetarian
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
- Bake at 425° for 1 hour or until potatoes are tender.
- Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
- Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
- Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
- Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.6, Cholesterol 42.3, Sodium 301.4, Carbohydrate 17.6, Fiber 1.3, Sugar 2.5, Protein 14.3
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