Buffalo Chicken Stuffed Potato

This Buffalo chicken stuffed potato is one of those easy weeknight meals that feels comforting, hearty, and full of flavor without taking much time at all.
Ingredients 2 large russet potatoes 1.5 cups shredded rotisserie chicken 1/2 to 3/4 cup Buffalo sauce 2 tbsp butter 2 to 3 tbsp sour cream Salt and pepper, to taste 1/2 to 1 cup shredded cheddar or Colby Jack Green onions, chopped Optional: ranch or blue cheese for drizzling	Instructions Cook the potatoes: wash, poke holes, and microwave 8 to 12 minutes, flipping halfway, until tender. Make the potato mixture: slice potatoes in half, scoop out the centers, and combine the scooped potato with butter, sour cream, salt, and pepper. Set aside. Make the Buffalo chicken: mix shredded rotisserie chicken with Buffalo sauce until coated. Assemble: spoon the potato mixture back into each potato shell, then top with the Buffalo chicken and shredded cheese. Bake: place on a foil-lined baking sheet and bake at 400°F for 10 to 12 minutes, or until the cheese is melted and lightly golden. Finish: top with green onions and drizzle with ranch or blue cheese if desired.
Notes Great as a quick dinner or appetizer. Add jalapeños or extra Buffalo sauce for more heat. Swap Greek yogurt for sour cream for a lighter option.