Buffalo Chicken Twice Baked Potatoes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
• Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes).
• Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment.
• Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes.
• Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm.

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

Steps:

• Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking spray.
• In medium bowl, stir together chicken strips and buffalo wing sauce.
• In large bowl, Stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips evenly over potato mixture.
• In small bowl, stir together crumbs and butter. Sprinkle over chicken. Sprinkle green onions on top.
• Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chcken juices run clear. Enjoy!

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Prick the potatoes all over with a fork. Place on a plate, put in the microwave and cook until a knife can easily be inserted, flipping halfway through, about 14 minutes.
• Meanwhile, toss the chicken with 1/2 cup of the Buffalo sauce, half the pepper jack cheese and the garlic powder in a medium bowl.
• Cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl, taking care to keep the skins intact (if the potato is too hot, use a clean kitchen towel to hold). Place the skins on the prepared baking sheet.
• Mash the potato flesh with the cream cheese, 1/2 cup of the Buffalo chicken and the remaining 1/4 cup Buffalo-style sauce. Stuff the skins with the mashed sweet potatoes, and then top each skin with the remaining Buffalo chicken. Sprinkle with the remaining cheese and bake until the cheese is melted, about 5 minutes.
• Meanwhile, mix the celery with the cilantro leaves in a small bowl. Top each potato with the celery salad and drizzle with the ranch dressing.

Steps:

• Combine cheese,dressing and wing sauce in a bowl beat till well blended and garlic powder.
• Slice the potatoes in a fan effect 3/4 through, put in the microwave for 10 minutes.
• In a pie plate or cookie sheet, put partially arrange potatoes on the baking sheet. Pour melted butter on each one.
• Pour sauce over each potatoes getting into the crevices of the slices.
• Bake for about 45 minutes or till brown and crispy looking.
• Serve immediately --
• optional serve with sour cream on top.

Steps:

• Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
• Bake at 425° for 1 hour or until potatoes are tender.
• Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
• Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
• Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
• Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.