Potatoes are a weakness of mine, to say the least. I like them mashed, baked, shredded, fried, stuffed and pretty much any other way you can think of. I’ve never met a potato I didn’t like! We are also a house that LOVES hot wings. And I mean LOVE. We still love wings, but we had a time when we were some wing eating fools. We’re talking about eating wings like 1-2 times a week. And this trend went for months and months. We finally decided to slack off on the wing eating, not because we were burnt out or anything, but because they really aren’t the healthiest thing you can eat. So we toned down the wing madness quite a bit, and turned our wing nights into a treat more than a regular occurence ont he meal plan.
We still enjoy our fare share of wings and wing inspired meals. And we love every. single. bite! This is another one of those wing inspired meals. It’s a fushion of two foods that I love very much; the potato and the hot wing. These two things alone are delicious, but what about combining them. What about a buffalo chicken stuffed twice baked potato? How good does that sound? Delish, right?!? When I tossed this idea around to Spencer, he said yes before I even got the words out of my mouth. It involved buffalo chicken and that’s all he needed to know.
These potatoes are the perfect mix of light, fluffy potatoes and tender, juicy chicken. The chicken is tossed in spicy buffalo sauce then added to the perfectly fluffy potatoes. The mixture is then spooned into the shells, topped with cheese and placed in the oven just long enough to melt the cheese to gooey perfection. But it can’t be a “true” buffalo chicken dish without blue cheese, so once the potatoes come out of the oven it’s topped with the ever so delicious blue cheese crumbles. I then took it one step further by adding a drizzle of homemade blue cheese dressing. I’m telling ya folks, it’s out of this world. You have the fluffy potatoes, spicy chicken, gooey cheese, tangy blue cheese and the cool dressing. If there were ever two foods that needed to marry it’s these.
These potatoes were hearty and the perfect meal. I served them with a simple green salad and we were completely satisfied. They were incredibly simple to assemble, but I couldn’t tag them as a quick and easy meal simply because of the time it takes to bake the potatoes initially. Don’t let the hour of baking time drive you away, that wait is totally worth the goodness! These would also be a fun appetizer; simply use new potatoes or fingerling potatoes to make them a “portable” more bite size snack. This would be a great addition to your Super Bowl party this Sunday! Who are you rooting for?
Buffalo Chicken Twice Baked Potatoes
2 Medium Russett potatoes
1/4 Cup whipping cream
1/4 Tsp pepper
1/8 Tsp salt
1/4 Tsp garlic powder
1 Cup cooked chicken, chopped (approximately 1 chicken breast)
1/4-1/3 Cup buffalo sauce, homemade or store bought
3 Tbsp blue cheese
1/4 Cup shredded provolone cheese
1/2-3/4 Cup shredded cheddar cheese
Blue cheese dressing, for topping-optional
Preheat oven to 425.
Wash potatoes thoroughly. Prick with a fork, spray with vegetable oil, sprinkle with salt and wrap each potato tightly in aluminum foil. Place on a baking sheet. Place potatoes in the preheated oven and baked for approximately 1 -1 1/2hours, until tender. Reduce oven temperature to 350.
Top the chopped chicken in a bowl with buffalo sauce, being sure to coate evenly. Set aside.
Once the potatoes are cool enough to touch, remove them from the foil. Using a sharp knife slice the potatoes in half lengthwise, using a spoon scoop out the flesh of the potato and place in a medium bowl. Return the shells to the baking sheet.
Add whipping cream to the potatoes, using an electric mixer beat on high until light and fluffy, about 3-4 minutes. Add the pepper, salt and garlic powder and beat until incorporated. Taste, adjust seasoning if needed. Stir in the provolone cheese. Add the chicken to the potato mixture and gently stir to combine. Fill the shells evenly with the potato mixture.
Return potatoes to the oven for 5 minutes, just heat re-heat ingredients. Remove from oven and top with shredded cheddar, return to oven for an additional 5-8 minutes, until cheese is melted. Remove from oven and immediately sprinkle with blue cheese and top with scallions. Drizzle or serve with a side of blue cheese dressing.
Recipe source: A Lynsey Lou’s original