Twice-Baked Buffalo Chicken Potatoes

This recipe is comforting, satisfying, filled with protein, and perfect for cold days and Sunday football.

Ingredients

•4 medium to large potatoes (russet or sweet)

•1 T EVOO

•1/3 cup ranch or bleu cheese dressing (I use Tessamaes or Primal Kitchen for dairy free)

•1/4 cup Frank's Red Hot Buffalo Sauce

•1 cup shredded cooked chicken (I used a rotisserie chicken for ease)

•salt

•black pepper

•garlic powder

•dried parsley

•chives

Step by Step

1. Preheat your oven to 400°.

2. Sprinkle sea salt over your scrubbed clean potatoes and poke them all over with a fork.

3. Bake for 1 hour and then let cool.

4. Cut your potatoes in half lengthwise, and scoop out the inside of your potatoes into a bowl. Leave some attached to the skin so they will hold.

5. Add ranch, Buffalo sauce, shredded chicken, and spices to your cooked potato and mix.

6. Fill your potato skins with the mixture and bake for another 10-20 minutes.

7. After removing from the oven, drizzle with extra Buffalo and/or ranch, and top with chives.

1 potato (2 halves) contains 40G protein. YUM!