Buffalo Chicken Twice-Baked Potatoes Recipe

Name: Buffalo Chicken Twice-Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) russet baking potatoes; 3/4 cup (3 ounces) 2% reduced-fat shredded Cheddar cheese, divided; 1/2 cup nonfat sour cream; 1 teaspoon Buffalo-style hot sauce; 1 pound boned and skinned chicken breasts, cut into thin strips; 1/4 teaspoon salt; 1/4 teaspoon chili powder; 1 tablespoon vegetable oil; 2 tablespoons white vinegar; 2 tablespoons Buffalo-style hot sauce; 2 tablespoons light margarine; Toppings: nonfat sour cream, chopped green onions

Servings: persons

4 (6-ounce) russet baking potatoes
3/4 cup (3 ounces) 2% reduced-fat shredded Cheddar cheese, divided
1/2 cup nonfat sour cream
1 teaspoon Buffalo-style hot sauce
1 pound boned and skinned chicken breasts, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon chili powder
1 tablespoon vegetable oil
2 tablespoons white vinegar
2 tablespoons Buffalo-style hot sauce
2 tablespoons light margarine
Toppings: nonfat sour cream, chopped green onions

1
Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.
2
Bake at 425u00b0 for 45 minutes or until potatoes are tender.
3
Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 1/2 cup shredded Cheddar cheese, 1/2 cup sour cream, and 1 teaspoon Buffalo-style hot sauce.
4
Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup shredded Cheddar cheese. Return potatoes to baking sheet, and bake at 425u00b0 for 5 to 6 minutes or until cheese melts.
5
Sprinkle chicken evenly with salt and chili powder, and cook in hot vegetable oil in a large nonstick skillet over medium-high heat 7 minutes or until chicken is browned, stirring often. Stir in 2 tablespoons white vinegar, 2 tablespoons Buffalo-style hot sauce, and 2 tablespoons light margarine; stir until sauce is blended and chicken is coated. Cook 1 minute; remove skillet from heat.
6
Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-ounce) russet baking potatoes, 3/4 cup (3 ounces) 2% reduced-fat shredded Cheddar cheese, divided, 1/2 cup nonfat sour cream, 1 teaspoon Buffalo-style hot sauce, and more.

Yes, Buffalo Chicken Twice-Baked Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken Twice-Baked Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions