Buffalo Chicken Twice-Baked Potatoes

Ingredients

• 4 large baking potatoes
• 1 tablespoon vegetable oil
• 4 skinless , boneless chicken breasts, cut in bite-sized pieces
• 0.5 cups unsalted butter
• salt and ground black pepper to taste
• 3 cups shredded Cheddar cheese , divided
• 1.5 cups Buffalo hot sauce , such as Texas Pete

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

2. 2

   Bake in the preheated oven until potatoes are easily pierced with a fork, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes until reached desired doneness.

3. 3

   While potatoes bake, heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and juices run clear, about 5 minutes.

4. 4

   Cut potatoes in half horizontally; scoop out potato flesh into a large bowl and set skins aside. Stir in butter until melted and combined; season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Buffalo sauce until combined. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.

5. 5

   Bake in the preheated oven until filling is hot and cheese melted, about 20 minutes.