Prep Time::15 mins
Cook Time:: 1 hr 50 mins
Total Time:: 2 hrs 5 mins
Servings::8
Ingredients
4 large baking potatoes
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts, cut in bite-sized pieces
½ cup unsalted butter
salt and ground black pepper to taste
3 cups shredded Cheddar cheese, divided
1 ½ cups Buffalo hot sauce (such as Texas Pete)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes until reached desired doneness.
While potatoes bake, 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.
Cut potatoes in half horizontally; scoop out potato flesh into a large bowl and set skins aside. Stir in butter until melted and combined; season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Buffalo sauce until combined. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
Bake in the preheated oven until filling is hot and cheese melted, about 20 minutes.
Cook's Notes
You can substitute cooked rotisserie chicken for the chicken breasts.
You can substitute margarine for butter.
You can bake the potatoes in the microwave. And you can bake the chicken in the oven for the last 30 minutes the potatoes are cooking.
To serve, top with sour cream and extra Buffalo sauce.
My family enjoys this recipe reheated the next day, too!