Twice-Baked Buffalo Chicken Potatoes
Comforting twice-baked potatoes loaded with buffalo chicken — a satisfying, high-protein meal for cold days at roughly 40g protein per potato.
This one is comforting, satisfying, full of protein, and made for cold days. It takes everything you love about buffalo chicken and stuffs it into a crispy-skinned baked potato — equal parts cozy and crave-worthy.
Why you'll love it
It feels like a treat but lands around 40g of protein per potato. It's also a great way to use up leftover cooked chicken.
Ingredients
- 4 medium-to-large potatoes
- 1 tbsp extra-virgin olive oil
- 1 cup shredded cooked chicken
- ⅓ cup ranch or blue cheese dressing
- ¼ cup Frank's RedHot Buffalo Sauce
- Salt
- Black pepper
- Garlic powder
- Dried parsley
- Chives
Instructions
- Preheat the oven to 400°F.
- Scrub the potatoes, sprinkle with sea salt, and poke all over with a fork.
- Bake for 1 hour, then let cool.
- Cut each potato in half lengthwise and scoop the insides into a bowl, leaving a little attached so the skins hold their shape.
- Mix the scooped potato with the ranch, buffalo sauce, shredded chicken, and spices.
- Fill the skins with the mixture and bake another 10–20 minutes.
- Drizzle with extra buffalo and/or ranch and top with chives.
Tips & Variations
Leaving a thin layer of potato attached to the skin keeps the boats sturdy. Adjust the buffalo-to-ranch ratio to your heat preference, and use rotisserie or leftover chicken to make it even faster.
Nutrition
Roughly 40g protein per potato (2 halves).
Fuel that matches your training
Satisfying, protein-forward meals make eating well feel a lot less like a chore. Want a plan that fits your goals? See our nutrition coaching, or book an intro session if you're new to Hook'd.
