Buffalo Chicken Stuffed Potatoes
Cheesy Buffalo Chicken Stuffed Potatoes are a flavorful meal that comes together quickly.
  1. Preheat broiler. Line a broiler-safe cookie sheet or baking dish with foil and set aside. (Pyrex is not broiler safe!)
  2. Bake potatoes using your favorite method. I like to prick mine all over with a fork and microwave 7-10 minutes, flipping them over halfway during cooking. Potatoes are done when a knife glides into the center with no resistance.
  3. Carefully (they are hot!) slice potatoes lengthwise to make four potato “boats,” and place them on the baking dish.
  4. Put about a tablespoon of butter onto each potato, and fluff the butter and flesh of the potato together with a fork. Sprinkle with salt and pepper.
  5. Spread about 1/4 cup of cheddar cheese over each potato. Arrange about 1/2 cup of chicken over each potato. Generously drizzle wing sauce over the chicken. (Adjust to taste.)
  6. Sprinkle about 1/4 cup of monterey jack cheese over each potato. Place the potatoes under the broiler for about five minutes until hot and melty. (Keep an eye on them so the cheese doesn’t get too brown.)
  7. Sprinkle each potato with green onions and serve.