Buffalo Chicken Twice-Baked Potatoes

Ingredients

• 4 large baking potatoes
• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts, cut in bite-sized pieces
• 1/2 cup butter
• Salt and ground black pepper to taste
• 3 cups shredded Cheddar cheese, divided
• 1 1/2 cups Buffalo hot sauce (such as Texas Pete)

Directions

Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.

Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.

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

Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.

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