These buffalo chicken stuffed twice baked potatoes are a spicy twist on a classic favorite. Tender potatoes filled with tangy buffalo chicken and topped with melted cheddar cheese and blue cheese crumbles.
Ingredients:
- 6 large russet potatoes
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Blue cheese crumbles for garnish
Instructions:
Preheat oven to 375F 190C
Scrub potatoes and pierce them with a fork
Bake for 1 hour or until tender
Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch around the edges
In a bowl, mix shredded chicken with buffalo sauce and ranch dressing
Stuff the potato skins with the buffalo chicken mixture
Top with shredded cheddar cheese and chopped green onions
Bake for an additional 15-20 minutes or until heated through and cheese is melted
Garnish with blue cheese crumbles and serve hot
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