Scale

4 medium russet potatoes

2 cups cooked chicken, shredded

½ cup buffalo wing sauce (or hot sauce)

½ cup shredded cheddar cheese

2 tbsp butter (optional)

Salt & black pepper, to taste

¼ cup ranch dressing

Green onions, chopped, for garnish

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake Potatoes:
Wash and dry potatoes. Pierce with a fork. Bake 50–60 minutes until tender.
Prepare Buffalo Chicken Filling:
In a bowl, mix shredded chicken with buffalo sauce. Add salt and pepper to taste.
Assemble Stuffed Potatoes:
Slice baked potatoes in half lengthwise. Scoop slightly to make room for filling.
Mix potato flesh with butter (optional) and top with buffalo chicken. Sprinkle cheddar cheese on top.
Melt Cheese:
Return potatoes to oven 5–7 minutes until cheese is melted and bubbly.
Serve:
Drizzle with ranch dressing and garnish with chopped green onions. Serve immediately.

Adjust heat by using more or less buffalo sauce.

Swap cheddar for mozzarella or pepper jack for variation.

Make ahead: bake potatoes in advance, reheat, and assemble before serving.

Can also use rotisserie chicken for convenience.

Great paired with a side salad or roasted vegetables.