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Chicken Baked Potatoes

Ingredients

  • 4 large russet potatoes (scrubbed and dried)
  • 2 cups cooked shredded chicken
  • 1/3 cup buffalo sauce
  • 1 tablespoon melted butter
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup ranch dressing
  • 2 green onions (sliced)
  • Salt (pepper, and celery sticks for serving)

Instructions 

  • Heat the oven to 425°F. Pierce each potato several times with a fork, rub lightly with oil, and season with salt. Bake directly on a sheet pan for 50 to 60 minutes, until the centers are soft.
  • While the potatoes bake, combine the shredded chicken, buffalo sauce, melted butter, and a pinch of black pepper in a small pan. Warm gently for 5 to 7 minutes, stirring until the chicken is coated.
  • Split each hot potato down the middle and fluff the inside with a fork. Add a small pinch of salt and spoon the buffalo chicken evenly into the potatoes.
  • Top each potato with cheddar cheese and return the tray to the oven for 3 to 5 minutes, just until the cheese melts. Drizzle with ranch and finish with green onions.

Notes

  • Serve celery sticks on the side for a cool, crunchy contrast.
  • Use rotisserie chicken to make the recipe faster.