Buffalo Chicken Loaded Baked Potatoes
These Buffalo Chicken Loaded Baked Potatoes combine several of my favorite foods: spicy shredded buffalo chicken, broccoli, cheddar cheese, and twice baked potatoes.
Servings 2 servings
Ingredients
- 2 Russet Potatoes
- 2 tablespoons Butter separated
- Salt
- ½ cup Sour Cream
- ¼ cup Cream Cheese
- ¼ cup Shredded Cheddar Cheese
- Salt and Pepper
- ⅔ cup Shredded Buffalo Chicken
- ½ cup Steamed Broccoli
Instructions
- Heat your oven to 400 degrees.
- 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.
- 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.
- 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.
- Scoop the mashed potato into the potato skins. Top with half of the cheddar cheese.
- Bake the potatoes for another 25 minutes.
- Just before the potato is ready, heat up your buffalo chicken.
- Remove the potatoes from the oven, top with the broccoli, buffalo chicken, and remaining cheddar cheese.
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.
