Who wouldn’t love a recipe that combines twice-baked potatoes and buffalo chicken into one delicious dish? This is a really yummy and easy version, from Brunch Time Baker, that would be perfect when watching the NFL playoffs this weekend or an addition to your Super Bowl menu.
(image and recipe from Brunch Time Baker)
4 small-medium russet potatoes, cleaned (unpeeled)
1.5 cups cooked chicken, shredded or diced and warm
⅓ cup hot buffalo sauce (Frank’s Red Hot)
¼ cup ranch dressing
1 cup cheddar or blended cheese (I used Mexican blend)
2 tablespoons butter, melted
2 green onions, sliced
salt and pepper to taste
cilantro for garnish (optional)
Scrub the potatoes and prick several time with the tines of a fork. Place on a plate then cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes or until the potatoes are soft.
When the potatoes are cool and cut in half lengthwise and scoop out the middle (into a medium bowl) leaving about ¼ inch of potato on the skin. Combine ½ cup of the cheese with the scooped potatoes, season with salt and pepper. Return mixture into the potatoes (filling almost full) dividing evenly.
Turn on oven broiler. Mix the hot buffalo sauce & melted butter, then mix in the chicken, season with salt and pepper. Fill the rest of the potatoes with the chicken and top with the cheese.Broil until the cheese has melted, just 5 minutes. Garnish with green onions and cilantro. Serve warm.