Ultimate Mouthwatering Buffalo Chicken Stuffed Potatoes

1. Preheat the 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, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes afterward,

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 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.

Tips

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.

Serve topped with sour cream and extra Buffalo sauce.

My family enjoys this recipe reheated the next day, too!