buffalo chicken twice baked potatoes

From A Dash of Mandi

Ingredients

Potatoes

• 3 russet potatoes
• 1 tbsp olive oil
• 1 tsp salt

Filling

• 1 tbsp dry ranch seasoning
• 1/4 tsp smoked paprika
• black pepper to taste
• 3 oz cream cheese, room temperature
• 1/3 cup buffalo sauce
• 1 cup shredded pepper jack cheese, divided
• 1/2 cup shredded cheddar cheese
• 2/3 cup cooked and shredded chicken
• 1 tbsp sliced green onion
• buffalo sauce and ranch dressing for topping

Instructions

1. Preheat the oven to 350 degrees F.
2. Wash your potatoes and poke them all over with a fork. Coat them with olive oil, sprinkle with salt and add to a foil or parchment paper lined baking sheet. Bake in the oven for about 1 hour.
3. Once cooked and slightly cooled, cut the potatoes in half lengthwise. Carefully use a spoon to scoop out the center of the potatoes and place in a medium to large sized mixing bowl. Do this step gently so you don’t cut through to the skin of the potatoes!
4. Add ranch seasoning, smoked paprika, pepper, cream cheese, buffalo sauce, 1/2 cup shredded pepper jack and 1/2 cup shredded cheddar cheese to the bowl with the potato insides.
5. Mix together until well combined. You can use a spoon for a chunkier mixture depending on your preference! I used an immersion blender to make everything super smooth and creamy but a hand mixer would work too.
6. Fold in the shredded chicken.
7. Fill the potato skins with the buffalo chicken potato mixture.
8. Top the loaded skins with 1/2 cup shredded cheddar cheese.
9. Bake for 15-18 minutes or until cheese is melted.
10. Drizzle with buffalo sauce and ranch dressing. Top with sliced green onion to garnish and enjoy!