If you enjoy Buffalo chicken wings, you’ll love this recipe for Buffalo Twice-Baked Potatoes. It’s great for game day! Add this appetizer recipe to your tailgate spread. Stuff these potato skins with buffalo chicken, pillowy potatoes, and two types of cheese.
Fans of twice-baked potatoes will go crazy for this buffalo-flavored version. While twice baked potatoes may seem tedious to make, they’re super delicious and totally worth it. Many people, myself included, have a problem with scooping out too much of the potato, causing their potato skins to fall apart. However, once you’ve made them a few times, you’ll master the art of scooping out just enough of the fluffy potatoes to avoid a mess.
Once you get the hang of making the twice-baked potato, you’ll want to make all kinds of fun versions, like these twice-baked pepper stuffed potatoes, twice baked sweet potatoes, or twice baked potato casserole.
Why You’ll Love Buffalo Twice-Baked Potatoes
- Loads of yummy buffalo flavor in every bite
- Great game day appetizer or finger food for a partyCan be served as an entree by adding some buffalo chicken to the potato mixture
- Easy recipe to reheat in the oven, microwave, or air fryer
- Leftovers are even better the next day when all the delicious flavors come together
- Great recipe for meal planning
- Good in the freezer for up to 3 months, so double the batch!
- Russet Potatoes: I prefer russet potatoes for making twice baked potatoes because the thicker skin is easier to work with—no tearing! Just make sure all your potatoes are about the same size so they’ll finish around the same time.
- Unsalted Butter: Salted works fine, too, but you may want to omit salt elsewhere in the recipe if you’re using salted butter.
- Sour Cream: This makes for a super creamy potato mixture. Plain Greek yogurt or cream cheese works as a sub for the sour cream if you prefer.
- Green Onions: Chopped onion is baked into the potato mixture for extra flavor. Sprinkle some on top before serving, too!
- Gorgonzola or Blue Cheese Crumbles: For that unique taste that’s salty, sweet, and sharp all at the same time. Both cheeses pair perfectly with buffalo sauce.
- Buffalo Sauce: Grab a bottle of your favorite brand of buffalo sauce or hot sauce.
- Salt and Pepper: Add salt and pepper to taste to both the potato mixture and the skins. Fresh cracked black pepper and kosher salt are more flavorful, in my opinion.
- Olive Oil: Rubbing the potatoes with olive oil gets the skin nice and crispy, just the way we like it.
How to Make Buffalo Twice-Baked Potatoes
- Step One: Preheat the oven to 400F. Place the potatoes on the rack in the center of the oven and bake for 30 minutes. Poke each potato in a couple of spots with a fork and continue to bake until tender, about 30 minutes more. Remove the potatoes from the oven, and turn the heat down to 375F.
- Step Two: Holding the potato with an oven mitt, cut the potatoes in half lengthwise. Carefully scoop out most of the inside of the potatoes and put it into a large bowl. Be careful to leave enough potato in the skin to keep the shells from falling apart.
- Step Three: Mash potato flesh lightly with a fork, and add the butter, buffalo sauce, and sour cream. Stir in the green onions and cheddar cheese. Season with salt and pepper, to taste. Lightly rub potatoes with olive oil, and then sprinkle salt and pepper on them. Spoon potato mixture into the shells. Sprinkle tops with Gorgonzola or blue cheese crumbles.
- Step Four: Set the potatoes on a baking sheet, and bake for the second time until heated through and the cheese is melted, about 20 minutes. Serve with a side of ranch or blue cheese dressing for dipping. Enjoy!
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What to Serve with Buffalo Twice-Baked Potatoes
Wondering what to serve with a buffalo baked potato? Really, these potato boats are a meal in and of themselves, but if you’re super hungry or stretching these to feed a crowd, here are some ideas that pair perfectly with the yummy buffalo flavor.
For toppings and extras: Serve with a side of celery and extra blue cheese or ranch dressing. Or top potatoes with sour cream and a drizzle of buffalo sauce.
Recipe Tips and Tricks
- Make sure you use thick-skinned potatoes like russets or baking potatoes for best results for this twice baked potato recipe. They’re less likely to tear or fall apart.
- For a creamier potato filling, use a hand mixer to whip the potatoes before adding the other ingredients.
- Reheat leftover potatoes in the oven or air fryer to maintain crispness (instructions below)!
Variations and Substitutions
- Add chicken. Make this a meaty meal by adding some leftover rotisserie chicken or grilled chicken to your potatoes.
- Add extra heat. Chop two jalapenos to add to the scooped potato.
- Top with celery instead of green onions. Celery is often served with buffalo chicken wings, so it’s the perfect pairing!
Store these buffalo chicken potatoes in an airtight container or wrapped tightly in plastic wrap or foil. They’ll keep in the fridge for up to 5 days.
Can I Freeze Buffalo Twice-Baked Potatoes?
Yes, you can freeze these potatoes two different ways.
For the first method, fill the potatoes, but don’t bake them twice. Complete steps 1-3, but leave off the cheese crumbles on top. Allow potatoes to cool to room temperature, flash freeze in the freezer for 1 hour on the baking sheet, and then store in a ziplock bag or airtight freezer-safe container for up to 3 months.
For potatoes that have been baked twice, follow the same steps as above for letting the potatoes cool and flash freezing.
To finish baking or to reheat, allow the potatoes to thaw in the refrigerator for 24 hours. Bake at 375F for 20 minutes.
Buffalo Baked Potatoes FAQ
Can I use the microwave to make buffalo twice baked potatoes?
Part of the appeal of the twice-baked potato is the crispy, salty skin that results from baking it twice. While you can microwave the potatoes until step 3 and then pop them in the oven for the remainder of the time, the skin won’t get quite as crispy.
How Do You Reheat Twice-Baked Potatoes?
To reheat in the microwave, place the potatoes on a microwave-safe plate and heat on high for 2-3 minutes, until warmed through.
To reheat in the oven (this method maintains crispness), preheat the oven to 375F and let the potatoes sit at room temperature while the oven preheats. Place the potatoes on a baking sheet, and bake for 20 minutes, until heated through. Crisp them up at the end by placing them under the boiler for 2-3 minutes.
To reheat in the air fryer, which also keeps them crispier, set the air fryer to 350F and place 1-2 potatoes in the basket at a time, leaving plenty of room for the air to circulate. Heat for about 5 minutes until hot and crisp.
- Air Fryer Buffalo Chicken Wings: Classic buffalo chicken wings made easier in the air fryer. Can you believe they cook up in just 17 minutes?
- Buffalo Chicken Dip: In 30 minutes, you’ll have a delicious crowd-pleasing dip recipe for any party or get-together. Low carb and keto friendly!
- Slow Cooker Buffalo Chicken Sliders:These sliders are always a hit at parties or for tailgating. Pile flavorful buffalo chicken drizzled with ranch on soft slider buns. Yum!
- Buffalo Chicken Pizza: Make pizza night more interesting with a pizza that has all the flavor of your favorite wings in a less messy pizza format!
- Buffalo Popcorn: Okay, so it isn’t popcorn, but if you’re low carbing, you’ll love this buffalo-flavored popcorn to munch on during family movie night.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 5 large russet potatoes, washed and dried
- 3 tablespoons unsalted butter
- 1/3 cup sour cream
- 2 green onions, chopped
- 1/2 cup sharp cheddar cheese, grated
- 1/3 cup Gorgonzola or blue cheese crumbles
- 1/3 cup buffalo sauce
- Salt and pepper, to taste
- Extra virgin olive oil
- Preheat the oven to 400F. Place the potatoes on the rack in the centre of the oven and bake for 30 minutes. Poke each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375F.
- Holding the potato with an oven-mitt, cut the potatoes in half. Carefully scoop out most of the potato and put into a bowl. Be careful to leave enough potato in the skin so the shells don’t fall apart.
- Mash the potato lightly with fork, and add the butter, buffalo sauce and sour cream. Stir in the green onions and cheddar cheese and season with salt and pepper, to taste. Lightly rub olive oil on outside of the skins, and then sprinkle salt and pepper on them. Refill the shells with the potato mixture. Sprinkle Gorgonzola on top.
- Set the potatoes on a baking sheet, and bake until heated through and cheese melted, about 20 minutes. Serve with a side of ranch or blue cheese dressing for dipping. Enjoy!
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 373mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 7g