Buffalo Chicken Twice Baked Potatoes combine two of the most popular dishes. Baked potatoes are stuffed with the most irresistible buffalo chicken filling packed with cheese, buffalo sauce, ranch, and chicken.

Buffalo Chicken Twice Baked Potatoes Recipe
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Everyone loves a classic baked potato so why not kick them up a notch by adding in buffalo chicken?! Buffalo chicken wings are one of the most popular and famous appetizers for game days, potlucks, holiday gatherings and Friday night dinners! All the classic flavors of Buffalo chicken are packed into these potatoes that will disappear at your next get together.
What are Buffalo Chicken Twice Baked Potatoes
Twice baked potatoes are a twist on the classic baked potato. Once the potatoes are baked until golden brown they are sliced in half and the centers are scooped out. The scooped out potatoes are mashed and have various types of baked potato toppings mixed into them. The mashed potato mixture is then stuffed back into the potato skins and baked - hence the twice baked part of the name!
Buffalo chicken twice baked potatoes have chicken, cheese, ranch, green onions and buffalo sauce added into the filling! How fun?!
What to Serve with
- Dill Pickle Chopped Salad
- Watermelon Salad
- Cream of Mushroom Soup
- Olive Garden Salad Copycat
- Peach Caprese Salad
- Strawberry Panzanella Salad
Ingredients
- Potatoes - we love using russet potatoes for baked potatoes as they have a higher starch content and thicker skin. This means the centers are light and fluffy with a sturdy enough exterior that can hold up to being stuffed. You can also use any potato you have on hand, for example yellow potatoes, red skin potatoes, or white potatoes.
- Cooked Chicken - the best part about this recipe is that it's meant to be a quick and easy appetizer or side! That means you can use rotisserie chicken. All you need to do is shred the chicken. You can also make homemade chicken and shred it into small pieces.
- Buffalo Sauce - they key ingredient for any buffalo chicken recipe. Store-bought or homemade works great
- Cheddar and Mozzarella Cheese - mozzarella cheese is mixed into the buffalo chicken filling and cheddar cheese is baked on top of the potatoes.
- Ranch or Blue Cheese - insert the debates on ranch dressing versus blue cheese dressing!!! We personally love ranch dressing and we find it is the more common favorite so that is what we lean towards. However, you of course can use blue cheese! This recipe makes 8 twice baked potatoes. You can drizzle ranch on half and blue cheese on the other half and let your guests debate which is better!
- Green Onions - baked into the buffalo chicken filling and used for garnish for a fresh pop of flavor and color!
How to Make Buffalo Chicken Twice Baked Potatoes
Full Printable Recipe at Bottom of page
- Preheat oven to 375°F.
- Place the washed potatoes on a baking sheet lined with foil (or parchment paper). Carefully pierce the potatoes on all sides with a fork. Drizzle the olive oil and salt over the potatoes and rub each one to evenly coat. Bake for about 1 hour or until the centers are fork tender. While the potatoes bake prepare the other ingredients.
- Once the potatoes are baked, allow them to cool at room temperature until cool enough to handle. Slice each potato in half. Carefully use a small spoon to scoop out the center of the potatoes and transfer the filling to a bowl, leave a thin layer of potato on the skin. Set the potato skins aside.
- Use a fork to mash the potatoes. Add all of the filling ingredients to the bowl (ranch dressing, buffalo sauce, mozzarella cheese, cooked chicken, and green onions). Stir until evenly combined.
- Use a spoon to evenly distribute the buffalo chicken potato filling into each potato skin. Top each potato with the shredded cheddar cheese.
- Bake for about 12-15 minutes, or until the cheddar cheese is melted.
- Just before serving, drizzle the potatoes with ranch or blue cheese and top with finely sliced green onions. Serve and enjoy!
Tips for the Best Baked Potatoes
- Flavor Variations - we love buffalo chicken wings. However, we are also huge fans of BBQ wings. If you prefer to make a less spicy or non-spicy version of these twice baked potatoes you can swap the buffalo sauce for a mild or medium BBQ sauce! You can also make half and half, just split the filling mixture in half before adding in the buffalo and bbq sauce.
- Potatoes - to cut down on prep time the day of serving you can bake the potatoes 1 day in advance. Just store the cooled potatoes covered in the fridge overnight and the next day slice in half and prepare the filling.
- For Serving - you can assemble the potatoes up to 1 day in advance. This can help cut down on prep time the day of serving. Just store them covered in the fridge on the baking trays and then bake before serving. You can drizzle the ranch dressing before serving, or you can leave a bottle of ranch out and have your guests drizzle the ranch. You can also swap the ranch dressing for blue cheese dressing for the garnish and in the buffalo chicken spread.
FAQ
Oven Baked - place the potatoes on a sheet pan and bake at 350°F for 8-10 minutes.
Microwave - place the potatoes on a microwave safe plate and heat for about 1-2 minutes, or until warmed through.
Air Fryer - transfer the potatoes to the air fryer and cook at 350°F for 6-8 minutes.
Store the cooled potatoes in an air tight container in the fridge for up to 4 days, or freeze with below steps.
Yes! This is a great freezer friendly recipe, perfect for holiday prep and leftovers. Transfer the cooled potatoes to a freezer safe container or Ziploc bag. Freeze for up to 3 months. If you need to stack them, place a layer of parchment paper or foil between the layers to prevent sticking. We recommend reheating from frozen (not thawed). To reheat, bake the potatoes covered with foil (spray the foil with cooking spray) at 350°F for 15-18 minutes to warm the centers, and then uncover for about 4-5 minutes to crispen up the cheese.
Yes! This is a great make ahead recipe. You can assemble the potatoes up to 1 day in advance and store them on the baking trays covered in the fridge. Just before serving, remove the baking trays from the fridge, spray foil with cooking spray and cover the trays. Bake the potatoes covered at 350°F for 15-18 minutes, and then uncover for about 4-5 minutes to crispen up the cheese. Serve and enjoy!
For vegetarian buffalo chicken twice baked potatoes use plant based chicken crumbles.
This recipe is gluten free (Check the label of the brand of buffalo sauce used to ensure it is gluten free. If using store bought shredded cheese check the label to ensure it is gluten free as some brands include additives to prevent sticking).
More Easy Appetizers
- Spicy Salmon Sushi Cups
- Spinach Artichoke Dip Ring
- Bacon Pepper Jelly Dip
- Jalapeno Popper Pigs in a Blanket
Enjoy!
- Sab
Buffalo Chicken Twice Baked Potatoes
Ingredients
Potatoes
- 4 large russet potatoes (or 5 medium, washed and scrubbed clean)
- 1 tablespoon olive oil
- 1 tablespoon salt
Filling
- ¼ cup ranch dressing (or blue cheese)
- ¼ cup buffalo sauce
- 1 cup mozzarella cheese (shredded)
- 2 cups cooked chicken (shredded, ex. rotisserie chicken, or 2 cooked chicken breast)
- 2 tablespoon green onion (sliced)
Topping
- ½ cup cheddar cheese (shredded)
Garnish
- Ranch dressing (or blue cheese)
- Green onion (thinly sliced)
Instructions
- Preheat oven to 375°F.
- Place the washed potatoes on a baking sheet lined with foil (or parchment paper). Carefully pierce the potatoes on all sides with a fork. Drizzle the olive oil and salt over the potatoes and rub each one to evenly coat. Bake for about 1 hour or until the centers are fork tender. While the potatoes bake prepare the other ingredients.
- Once the potatoes are baked, allow them to cool at room temperature until cool enough to handle. Slice each potato in half. Carefully use a small spoon to scoop out the center of the potatoes and transfer the filling to a bowl, leave a thin layer of potato on the skin. Set the potato skins aside.
- Use a fork to mash the potatoes. Add all of the filling ingredients to the bowl (ranch dressing, buffalo sauce, mozzarella cheese, cooked chicken, and green onions). Stir until evenly combined.
- Use a spoon to evenly distribute the buffalo chicken potato filling into each potato skin. Top each potato with the shredded cheddar cheese.
- Bake for about 12-15 minutes, or until the cheddar cheese is melted.
- Just before serving, drizzle the potatoes with ranch or blue cheese and top with finely sliced green onions. Serve and enjoy!
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