These Buffalo Chicken Twice Baked Potatoes are healthy and flavorful with a crispy, salty skin and a creamy center! Perfect for lunch, dinner, meal prep, or as an appetizer.
Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
In a bowl combine the insides of your potatoes with ranch dressing and Frank's Red Hot Sauce. Use a handheld mixer to whip your potatoes until you have a smooth consistency.
Now stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill.
Using a spoon fill your potato skins with the buffalo chicken mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
Remove from oven. Top with a drizzle of Frank's Red Hot Sauce or ranch dressing. Add sliced green onion if you like.
Notes
Serving size is for 1/2 a potato. If enjoying as an entree you'll likely want two halves so double that. I felt it was important to provide the nutrition information for 1/2 since these can also be served as appetizers too.