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Twice-Baked Loaded Buffalo Potatoes

Riley Wofford
Cook Time:
1 hr 30 mins
Prep Time:
35 mins

Chef notes

Let’s be honest — the most important part of any game day isn’t the game itself. It’s the snacks. So what happens when you combine two of the most beloved Super Bowl starters (Buffalo chicken wings and twice-baked potatoes) into one? Perfection. This recipe is for all of the indecisive snackers out there. This game-day appetizer will no doubt be the first to disappear. Plus, it’s naturally gluten-free.

The filling for these twice-baked potatoes couldn’t be simpler. Scoop out the insides of baked russet potatoes and mash them with garlic, sour cream and hot sauce (Frank’s Red Hot is a must — it will make the potatoes taste exactly like the saucy wings we all know and love). Load up the filling with shredded chicken (use yesterday’s leftovers or buy a rotisserie chicken at the grocery store), crumbled blue cheese and a handful of scallions.

This recipe has just enough hot sauce to mimic the flavor of Buffalo wings, but if you like things extra spicy, you can add more to taste. Better yet, set out a bottle or two of sauce so that guests can drizzle even more over the potatoes once they come out of the oven. We drizzle a simple sauce of sour cream and fresh lemon juice over the top, but you could also take a shortcut and use your favorite store-bought ranch sauce for drizzling or dipping. Make sure to add a sprinkle of fresh scallions on top before setting out these potato bites for hungry guests.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: You’ll know the potatoes are done when the tip of a small paring knife slides in and out with little to no resistance.

Swap Option: If blue cheese isn’t your thing, you can use shredded sharp cheddar instead. 


  • 3 pounds russet potatoes (6-8 medium)
  • extra-virgin olive oil, for drizzling
  • 3/4 teaspoon kosher salt, plus more for sprinkling
  • 3/4 cup hot sauce, such as Frank’s Red Hot, plus more to taste
  • 1/2 + 1/3 cup sour cream, divided
  • 3/4 teaspoon garlic powder
  • cups shredded cooked chicken
  • 1/2 cup crumbled blue cheese
  • 1/2 cup thinly sliced scallions, divided
  • 1 tablespoon fresh lemon juice
Fulfilled by



Preheat the oven to 400 F. Prick the potatoes all over with the tines of a fork. Drizzle lightly with oil and sprinkle all over with salt. Place on a foil-lined baking sheet and bake until fork tender, 1 hour to 1 hour 15 minutes. Let cool slightly, about 15 minutes.


When cool enough to handle, slice each potato in half lengthwise. Use a spoon to scoop out the inside flesh of the potato, leaving about 1/2-inch border. Transfer the potato flesh to a bowl and mash with a fork until smooth. Add the hot sauce, 1/2 cup sour cream, garlic powder, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in the chicken, blue cheese and 1/4 cup of scallions.


Spoon the chicken mixture into the cavities of the potatoes, then lightly drizzle the tops with more oil.


Bake for 10 to 15 minutes, or until the centers are warmed through and the cheese begins to melt.
In a small bowl, whisk together the remaining ⅓ cup of sour cream and lemon juice. To serve, drizzle with the mayonnaise sauce, more hot sauce and black pepper and the remaining ¼ cup of scallions.