Ingredients
Method
- Preheat your oven to 400°F. Pierce each potato with a fork several times and place on a large baking sheet. Bake for 45–60 minutes or until soft when pierced with a knife.
- Once the potatoes are cool enough to handle, slice each in half lengthwise and scoop out the insides into a bowl, leaving a ¼-inch shell. Mash the potato with the cream cheese, sour cream, salt, garlic powder and pepper until smooth.
- Add the shredded chicken, buffalo sauce, and shredded cheddar cheese. Stir until everything is well combined.
- Spoon the buffalo chicken mixture back into the potato skins. Top with extra cheddar cheese and place the potatoes back in the oven. Bake at 375°F for 15–20 minutes until heated through and the cheese is bubbly.
- Top with a drizzle of ranch or blue cheese dressing, additional buffalo sauce, diced green onions, and crumbled blue cheese if desired. Serve warm and watch them disappear!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.