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Buffalo Chicken Twice-Baked Potatoes


"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."
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2 h 15 m servings 575 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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 g fat; 40.4 g carbohydrates; 30 g protein; 117 mg cholesterol; 1707 mg sodium. Full nutrition

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Read all reviews 10
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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 loved these

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 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!

I used left over smoked pork roast for the meat. The smoke flavor really added to flavor. No need to cook chicken special for this, just use any kind of left over roasted meat.