Ingredients
Scale
- 4 large russet potatoes
- 2 cups shredded cooked chicken ((rotisserie works great!))
- 1/2 cup buffalo sauce ((adjust to taste))
- 1/2 cup ranch dressing ((or blue cheese dressing))
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions ((for garnish))
- Salt and pepper to taste
- Olive oil ((for baking potatoes))
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly. Pat them dry and poke several holes in each potato with a fork.
- Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack (or a baking sheet) and bake for about 45-60 minutes, or until they’re tender when pierced with a fork.
- While the potatoes are baking, mix the shredded chicken with buffalo sauce and ranch dressing in a large bowl. Stir until well combined.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving a bit to maintain structure.
- Add the scooped potato flesh to the buffalo chicken mixture. Mix in half of the shredded cheese and stir until combined.
- Stuff the potato skins with the buffalo chicken mixture. Top with the remaining cheese.
- Return the stuffed potatoes to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving. Enjoy!
- Prep Time: 15
- Cook Time: 60