I feel as though I should preface this outrageously delicious buffalo chicken twice baked potato recipe by admitting that I am basically addicted to Frank’s Buffalo Wing Sauce.
I mean, I might as well just drink it straight from the bottle with the way that I douse my food in it.
In my mind, everything is better with wing sauce. So of course I decided to throw some in with my twice baked potatoes, because why not?
So if you are a sucker for hot sauce like I am, then wipe the drool from your chin and read on, my friend!
This recipe calls for baked potatoes, so feel free to bake as you normally would. I like to heat my oven to 350* and let it warm while I wash my potatoes very well and then poke about a dozen fork holes in each one. Then I rub a small amount of olive oil on each and sprinkle with coarse sea salt. Set the potatoes directly on to the oven rack, in the middle position, with a baking sheet underneath them to catch the drippings. You know you don’t want to clean that mess!
I also have my chicken prepared and ready to go. After cutting into small pieces, I add the chicken to a medium high heat pan with a dash of olive oil. I use my favorite McCormick seasoning (Sweet and Smoky Rub) and cook until there is no pink remaining. Once cooked through, I add my hot sauce and cook for an additional 1-2 minutes, ensuring that my sauce is warmed and that all the chicken is well coated.
- 4 baked potatoes, medium russets
- 1 cup prepared chicken, in hot sauce
- ½ cup sour cream
- 4 Tbs butter
- ½ cup shredded cheddar
- salt and pepper to taste
- blue cheese and ranch dressing, optional
- After potatoes have been baked, use a serrated knife to cut each one in half lengthwise. Scoop out the insides with a spoon and place in a large bowl. Set shells aside.
- Add sour cream, butter, shredded cheddar and salt and pepper to bowl and mash potatoes to your desired consistency. Stir in ½ cup of chicken.
- With a spoon fill the shells with mixture, adding the rest of the chicken directly to the top.
- Place on baking sheet and bake at 350* for 15 minutes.
- Remove from oven and top with blue cheese crumbles and drizzle with ranch dressing.
These potatoes could be my favorite thing that I have cooked up in quite some time. I may or may not have eaten a frightening amount (okay, all of them) the day that I made them. Hey, I’m just testing it all out for you all…
These babies would be great for a game day party, but also just to jazz up your side dishes at dinner time with the fam. Any hot sauce lover will inhale these!
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