A friend of mine happened to post her Buffalo Chicken Twice Baked Potatoes on Insta and I immediately started drooling. Can you think of anything yummier? I gave these a shot this weekend and decided they’re the perfect tailgate treat. And, I found out that they’re yummy the next day even without the microwave….just sayin’.
Ingredients:
- 3 Russet Potatoes
- 1/3 cup sour cream
- 1 tbsp garlic powder
- 1/3 cup blue cheese crumbles
- 1/3 cup + 3 tbsp favorite buffalo sauce (I die for Franks!)
- 1 cup chicken breast, diced small
- Salt and pepper to taste
- Shredded jack cheese (grate it yourself!)
- 3 green onions, chopped
Preparation:
- Pre-heat oven to 400 degrees.
- In the microwave, heat potatoes until they’re cooked through. I use the baked potato setting on the microwave and it was perfect.
- Once cooled, cut potatoes in half (lengthwise) and scoop out the inside of the potatoes into a bowl. Leave about ¼ of an inch of potato on the inside of all the edges.
- To the bowl of potato, add sour cream, garlic powder, blue cheese and 1/3 cup of buffalo sauce. Mix until smooth.
- Add chicken, stir to combine. Add salt and pepper to taste.
- Add 1/3 tbsp buffalo sauce to the emptied potato. I use the back of a spoon to evenly spread the sauce.
- Fill each potato with the buffalo chicken mixture and top with grated jack cheese.
- Place potatoes in an oven safe dish and bake for 20 minutes.
- Remove potatoes and garnish with green onions.
- Enjoy!
They’re the perfect twist on traditional buffalo chicken for your tailgate this fall!