Imported from the web

Buffalo Chicken Loaded Baked Potatoes

Name: Buffalo Chicken Loaded Baked Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 baking potatoes (washed); rotisserie chicken (shredded; amount not stated); 1 brick cream cheese; 0.5 cup plain nonfat Greek yogurt (or sour cream); 2 tbsp ranch seasoning (about a packet's worth); 0.33 cup Frank's RedHot Buffalo Sauce (about); cheddar cheese (amount not stated; stirred into the dip); oil (spray or drizzle on the potatoes; amount not stated); salt (to make the potatoes nice and crispy; amount not stated); green onions (cut up for topping; amount not stated)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

Soft baked potatoes are split open and topped with creamy, tangy buffalo chicken dip, cheddar, and green onions. The potatoes are microwaved, then crisped in an air fryer while the dip is baked until bubbly.

4 servings40 minAmerican

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Ingredients

4 baking potatoes (washed)
rotisserie chicken (shredded; amount not stated)
1 brick cream cheese
0.5 cup plain nonfat Greek yogurt (or sour cream)
2 tbsp ranch seasoning (about a packet's worth)
0.33 cup Frank's RedHot Buffalo Sauce (about)
cheddar cheese (amount not stated; stirred into the dip)
oil (spray or drizzle on the potatoes; amount not stated)
salt (to make the potatoes nice and crispy; amount not stated)
green onions (cut up for topping; amount not stated)

Steps

1
Wash the potatoes. Place them on a microwave-safe plate and poke holes all the way around each potato.
2
Microwave the potatoes using the potato setting or for about 8 minutes, until soft enough to pierce with a fork.
3
Shred the rotisserie chicken.
4
Place one brick of cream cheese in an oven-safe dish. Put it in a preheated oven to soften so it can be stirred; the source does not specify the temperature or duration for this softening step.
5
Add the Greek yogurt (or sour cream), ranch seasoning, and buffalo sauce to the softened cream cheese. Stir until cohesive.
6
Add the shredded chicken and stir it into the cream cheese mixture.
7
Add cheddar cheese and stir until it is mixed through.
8
Bake the dip at 425°F (220°C) for about 5–6 minutes, until bubbly.
9
Spray or drizzle oil over the microwaved potatoes, then season them with salt.
10
Air-fry the potatoes at 400°F (205°C) for about 6 minutes.
11
Cut each potato down the middle and open it up. Spoon buffalo chicken dip over each potato, then top with cut green onions.

Notes

Chicken and cheddar quantities are not stated; use the amount shown/available in the video. The transcript mentions that more chicken is used for a meal-sized version than for dip alone. The oven temperature and duration for softening the cream cheese are not specified.