2cooked chicken breastsshredded (a little over two cups)
1/2cupFranks Red Hot Saucethe original variety
1/2cupranch dressing
1/2cupshredded cheddar cheese
1/2cupmozzarella cheeseshredded
2green onionsdiced
Instructions
Preheat oven to 400F and line a 13x9 sheet pan with parchment paper.
Pierce each potato a few times with a fork and bake for 60 minutes (or until cooked).
While the potatoes are cooking, it's time to make the buffalo chicken mixture.
In a medium bowl add the shredded chicken, hot sauce, ranch dressing, and 1/2 the cheese in a bowl. Mix together.
When the potatoes are cool, slice them in half and take a spoon and scoop the insides out. You'll want to leave roughly 1/4 inch of the potato in so it holds it shape. Save the potatoes for mashed potatoes, potato cakes, or whatever you want.
Spoon the buffalo chicken mixture into the potatoes, top with the rest of the shredded cheese and green onions and bake for another 15 minutes or until cheese is melted and the potato skins are crispy.
Notes
For less spice, add less hot sauce. You can play around with the mixture to make it work for you and your famiily.