These Buffalo Chicken Loaded Baked Potatoes combine several of my favorite foods: spicy shredded buffalo chicken, broccoli, cheddar cheese, and twice baked potatoes.
I love Buffalo Chicken Loaded Baked Potatoes because it is a complete meal. It incorporates meat, veggies, and a starch. My Dad is one of those guys who believes that all three must be present at dinnertime, and I try to follow his rules as an adult. My brother argues that a potato is a vegetable and that an additional vegetable isn’t necessary, and this is a big Graham family debate. (I would love to hear your thoughts in the comments).
My secret to making the baked potatoes is to cover the potatoes with butter and salt before baking them. This makes the skins crispy! I generally am not a big fan of potato skin unless it is crisp.
Once the potatoes are crisp on the outside and soft on the inside, I slice the potatoes in half, and scoop out most of the inside. I then mash that potato with cream cheese, sour cream, and a touch of butter. It goes back into the potato skins, get topped with cheddar cheese, and then goes into the oven for another 20-25 minutes.
During that time I steam some broccoli and heat up some buffalo chicken. As soon as the twice baked potato is ready, I add the chicken and broccoli on top. I might add a little extra cheese too. It is an easy zero-fuss meal that makes for a nice weeknight dinner.
This is one of many meals that I created using my easy 3 ingredient recipe for crock pot buffalo chicken. I like to make a big batch and then I add the buffalo chicken to different meals throughout the week. It’s great on sandwiches, stirred into macaroni and cheese, on pizza, and of course, on top of twice baked potatoes.
If you don’t feel like making buffalo chicken from scratch, you can just shred up a rotisserie chicken from the grocery store and add in some buffalo sauce.
Share and save this buffalo chicken loaded baked potato recipe on Pinterest:
Here is the link to my Crock Pot Buffalo Chicken recipe, this is what I used to make the shredded buffalo chicken called for in this recipe.
How to Make Buffalo Chicken Loaded Baked Potatoes:
Buffalo Chicken Loaded Baked Potatoes
Ingredients
- 2 Russet Potatoes
- 2 tablespoons Butter separated
- Salt
- 1/2 cup Sour Cream
- 1/4 cup Cream Cheese
- 1/4 cup Shredded Cheddar Cheese
- Salt and Pepper
- 2/3 cup Shredded Buffalo Chicken
- 1/2 cup Steamed Broccoli
Instructions
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Heat your oven to 400 degrees.
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Rinse and dry your potatoes. Poke a couple holes in the potatoes with a knife to prevent them from exploding. Then take 1 tablespoon of butter, and spread it all over the two potatoes.
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Place the potatoes in a baking pan, and sprinkle salt over. Bake at 400 degrees for 45-60 minutes. You want the potato skin to be crisp and the inside to be soft.
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Slice the potatoes in half, not quite cutting through the potatoes. Scoop out most of the inside of the potato and place the scooped out potato in a bowl. Add the remaining butter and the cream cheese and sour cream. Mash everything together with a fork. Season with salt and pepper.
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Scoop the mashed potato into the potato skins. Top with half of the cheddar cheese.
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Bake the potatoes for another 25 minutes.
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Just before the potato is ready, heat up your buffalo chicken.
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Remove the potatoes from the oven, top with the broccoli, buffalo chicken, and remaining cheddar cheese.
Recipe Notes
My secret to making the baked potatoes is to cover the potatoes with butter and salt before baking them. This makes the skins crispy! I generally am not a big fan of potato skin unless it is crisp.