Spicy Buffalo Chicken Twice Baked Potatoes for Dinner

When you’re craving a hearty meal that combines bold flavors with creamy, comforting textures, look no further than Buffalo Chicken Twice Baked Potatoes. This dish brings together the spicy kick of buffalo sauce, the richness of ranch dressing, and the satisfying creaminess of mashed potatoes—all stuffed into a crispy, golden potato skin. Whether you’re looking for a delicious dinner, a fun appetizer, or a meal prep option, these twice-baked potatoes will hit the spot.

What Are Buffalo Chicken Twice Baked Potatoes?

Twice-baked potatoes are a classic dish where the potatoes are first baked, then scooped out, mixed with a flavorful filling, and baked a second time. Buffalo Chicken Twice Baked Potatoes take this concept up a notch by adding a spicy buffalo chicken mixture, which is creamy and tangy, along with a bit of heat. These potatoes offer a perfect balance of textures—from crispy potato skins to a creamy interior and a juicy chicken filling.

These potatoes can be enjoyed as a main dish or as a side to your favorite entrée. And with just a few simple ingredients and steps, you can create a crowd-pleasing meal in no time!

Ingredients for Buffalo Chicken Twice Baked Potatoes

To make these delicious twice-baked potatoes, you’ll need:

For the Potatoes:

• Russet Potatoes: These large potatoes are perfect for twice baking as they have thick skins and a fluffy interior. You can also use yellow potatoes or sweet potatoes if you prefer.

• Olive Oil: For rubbing on the outside to achieve crispy skins.

• Coarse Salt: To add flavor and enhance the potato skin’s crunch.

For the Buffalo Chicken Filling:

• Ranch Dressing: Use homemade ranch dressing or store-bought ranch. This adds creaminess and a tangy flavor to the filling.

• Frank’s Red Hot Sauce: The classic choice for buffalo sauce, offering just the right amount of heat.

• Shredded Cooked Chicken: You can use rotisserie chicken, leftover chicken, or cook fresh chicken. Shred it into bite-sized pieces.

• Fresh Spinach: This adds color, freshness, and a slight bitterness that balances the richness of the filling.

• Seasonings: Salt, pepper, garlic powder, parsley, and dill all contribute to enhancing the flavor of the chicken mixture.

For Toppings:

• Ranch Dressing: Extra drizzle for that extra creamy touch.

• Hot Sauce: If you like it spicier, feel free to add more hot sauce on top.

• Green Onions: A fresh, crunchy garnish that adds color and a mild onion flavor.

How to Make Buffalo Chicken Twice Baked Potatoes

Follow these simple steps to create your own batch of Buffalo Chicken Twice Baked Potatoes:

Step 1: Bake the Potatoes

1. Preheat the Oven: Set the oven to 400°F (200°C) to bake the potatoes to crispy perfection.

2. Prepare the Potatoes: Wash and dry the potatoes. Rub them with olive oil and sprinkle with coarse salt to get a flavorful, crispy skin. Place them on a baking sheet and bake for 1 hour or until they are tender and easily pierced with a fork.

3. Cool the Potatoes: After baking, allow the potatoes to cool for about 10 minutes before handling.

Step 2: Prepare the Buffalo Chicken Filling

1. Mash the Potatoes: Once the baked potatoes are cool enough to handle, slice each one in half lengthwise. Scoop out the flesh into a mixing bowl, leaving enough around the edges to keep the skins intact.

2. Mix the Filling: In the same bowl, add ranch dressing and Frank’s Red Hot Sauce to the mashed potato filling. Use a hand mixer or a fork to blend until smooth and creamy.

3. Add Chicken and Spinach: Stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill. Mix everything well to combine.

Step 3: Stuff the Potatoes

1. Stuff the Potato Skins: Spoon the buffalo chicken filling back into the hollowed-out potato skins. Be generous with the filling to ensure each potato is well-stuffed.

2. Bake Again: Place the stuffed potatoes back on the baking sheet and bake at 350°F (175°C) for about 15 minutes or until the filling is heated through and slightly golden on top.

Step 4: Garnish and Serve

1. Add Toppings: Once the potatoes are baked a second time, remove them from the oven and top each with a drizzle of ranch dressing and a bit of extra hot sauce for those who like it extra spicy. Garnish with green onions or any other toppings you prefer.

2. Serve: These potatoes are perfect on their own or paired with a side salad or roasted vegetables. They can be enjoyed as an appetizer or a full meal.

Tips for the Perfect Buffalo Chicken Twice Baked Potatoes

While this recipe is straightforward, here are a few tips to ensure the best results:

• Use Fresh, Shredded Chicken: While you can use leftover chicken, freshly shredded chicken gives the best texture and flavor. You can also use a rotisserie chicken to save time.

• Don’t Skip the Second Bake: The second bake is what gives the potatoes their golden, crispy finish. Even if you’re short on time, it’s worth doing!

• Customize the Heat: The level of spice in the buffalo chicken filling can be easily adjusted. Add more hot sauce for a spicier bite or reduce it if you prefer a milder version.

• Meal Prep Friendly: These potatoes are great for meal prep! Just store the stuffed potatoes in an airtight container in the fridge for up to 3 days. When ready to serve, bake them for about 10-15 minutes at 350°F (175°C) to reheat.

Buffalo Chicken Twice Baked Potatoes as Meal Prep

This recipe is a great option for meal prepping. Here’s how you can store and reheat these delicious potatoes:

Storing the Potatoes:

• Refrigerate: Once the potatoes have cooled, place them in an airtight container in the fridge for up to 3 days.

• Freeze: If you want to freeze the stuffed potatoes, wrap each one tightly in plastic wrap and then foil. Store in a freezer-safe container for up to 2 months. Reheat in the oven at 350°F (175°C) for 25-30 minutes after thawing.

Reheating:

• Oven: The best way to reheat Buffalo Chicken Twice Baked Potatoes is in the oven. Preheat to 350°F (175°C) and bake for 10-15 minutes to get that crispy skin back.

• Microwave: If you’re in a rush, you can reheat the potatoes in the microwave. Just be sure to cover them to retain moisture, but keep in mind that the skin will lose its crispiness.

Benefits of Buffalo Chicken Twice Baked Potatoes

Besides being absolutely delicious, Buffalo Chicken Twice Baked Potatoes offer a variety of benefits that make them a great choice for any meal:

1. High in Protein

With shredded chicken as the main ingredient, these potatoes are a great source of protein, which is essential for muscle repair, immunity, and overall health.

2. Packed with Nutrients

Spinach adds a boost of vitamins A and C, as well as iron and fiber, making the dish not only satisfying but also healthy.

3. Customizable to Any Diet

Whether you follow a gluten-free, dairy-free, or low-carb diet, this recipe can easily be adapted. Simply swap out ingredients as needed to suit your dietary needs, making it versatile for a variety of lifestyles.

4. Meal Prep Friendly

Since these potatoes store and reheat well, they’re perfect for meal prepping. You can make a batch at the start of the week and have easy, delicious meals all week long.

Buffalo Chicken Twice Baked Potatoes Recipe Card

Ingredients

For the Potatoes:

• 4 medium to large Russet potatoes (or yellow/gold potatoes, or sweet potatoes)

• 1 tablespoon olive oil (extra virgin)

• 1 teaspoon coarse salt

For the Buffalo Chicken Filling:

• 1/3 cup ranch dressing (store-bought or homemade)

• 1/4 cup Frank’s Red Hot Sauce (or other buffalo sauce)

• 1 cup shredded cooked chicken

• 1/2 cup fresh baby spinach (chopped)

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried parsley

• 1/4 teaspoon dried dill

For Topping (optional):

• Extra ranch dressing (for drizzling)

• Extra hot sauce (for drizzling)

• Green onions (for garnish)

Instructions

1. Prepare the Potatoes:

   • Preheat the oven to 400°F (200°C).

   • Wash and dry the potatoes. Rub them with olive oil and sprinkle with coarse salt.

   • Place the potatoes on a baking sheet and bake for 1 hour or until tender and crispy on the outside. Remove from the oven and cool for 10 minutes.

2. Prepare the Filling:

   • Slice each potato in half lengthwise. Scoop out the flesh into a mixing bowl, leaving a small amount along the edges to keep the skins intact.

   • In the mixing bowl, add ranch dressing and Frank’s Red Hot Sauce. Use a hand mixer or fork to mash the potatoes until smooth and creamy.

   • Stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill. Mix well.

3. Stuff the Potatoes:

   • Spoon the buffalo chicken filling back into the hollowed-out potato skins, making sure to pack them generously.

   • Place the stuffed potatoes on a baking sheet and bake for another 15 minutes at 350°F (175°C), or until the filling is heated through and golden.

4. Garnish and Serve:

   • Remove from the oven and drizzle with extra ranch dressing and hot sauce. Top with green onions for a fresh crunch.

   • Serve immediately while hot!

Notes

• Storage: These potatoes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, wrap them in foil and freeze for up to 2 months.

• Meal Prep: These potatoes are excellent for meal prep. Simply make them ahead and reheat them in the oven to restore the crispy skin.

• For More Heat: Adjust the hot sauce to your preferred spice level. You can also add jalapeños or use a spicier hot sauce for extra heat.

Nutritional Facts (per serving, 1/2 potato)

Recipe Details

• Prep Time: 15 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 30 minutes

• Method: Baking

• Cuisine: American

• Servings: 8 (1/2 potato per serving)

• Calories: 177 per serving

• Yield: 8 stuffed potatoes