Ingredients
POTATOES
- 6 large potatoes, scrubbed and pricked with holes
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
FILLING
- 3 cups rotisserie chicken, shredded
- 3 tablespoons homemade dry ranch seasoning, or 1 1/2 (1-ounce) packages store-bought ranch seasoning
- 1/2 cup buffalo sauce, plus 2 tablespoons for topping
- 4 ounces cream cheese, room temperature
- 1 cup shredded mozzarella cheese
- 3 tablespoons butter, melted
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded white cheddar cheese
Instructions
POTATOES
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Preheat the oven to 350° F.
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Wash each potato and prick all over with a fork or knife.
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Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
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Remove from oven and let potatoes rest until they are cool enough to handle.
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Using a sharp knife, slice the top off (horizontally) of each potato.
FILLING
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Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
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To the bowl of potatoes, add the ranch seasoning, buffalo sauce, cream cheese, mozzarella, butter, and pepper and stir until well combined. Fold in the rotisserie chicken.
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Fill the hollowed-out potato skins with the chicken mixture.
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Top each potato with the white cheddar cheese and bake for 15 to 20 minutes or until cheese is melted and the potato is warmed through.
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Drizzle with buffalo sauce.
