Skip to main content New<> this month
Get the Allrecipes magazine

Buffalo Chicken Twice-Baked Potatoes

Rated as 4.82 out of 5 Stars

"This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce."
Added to shopping list. Go to shopping list.


2 h 15 m servings 575
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.


  • Cook's Notes:
  • Substitute a cooked rotisserie chicken for the chicken breasts if desired.
  • Substitute margarine for the butter if desired.
  • Bake potatoes in the microwave instead of the oven if preferred. Bake the chicken in the oven for the last 30 minutes the potatoes are cooking instead of pan-frying if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 575 calories; 33.4 40.4 30 117 1707 Full nutrition

Explore more


Read all reviews 11
Most helpful
Most positive
Least positive

Used only 1/2 cup of Frank's hot sauce, sour cream mixed with ranch dip and topped with partial cooked bacon. Oh my.

Amazing! A little too hot but crazy good.

I scaled the recipe down but other than that I made as written. These were delicious! I had one of the leftovers for lunch today and even though it wasn't quite as good as fresh out of the oven...

These potatoes were delicious. I used a mild sauce and they turned out perfectly.

These are good. The only change I made was to use some chicken breast that I already had cooked. I thought the amount of buffalo sauce might be too much but it was actually just right. I'm gong ...

With large potatoes I found it took longer than started for the inside to be done. Otherwise we enjoyed the flavor and didn’t find the heat a problem. Honestly I may add more next time.

Warning - this was spicier than I thought it was going to be, and I didn't even use the full amount of hot sauce in the recipe. I used Texas Pete and ran out, so I used a little over a cup. Ho...

Great! But I only used 1/2 cup of hot sauce! Anymore would've been to much we think! Also the sour cream from another review was a great add on!