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Buffalo Twice Baked Potatoes
Author: Jackie
  • 12 small russet potatoes
  • 3 tbsp olive oil
  • 6 tbsp melted butter
  • 1/2 cup warm milk
  • 4 tbsp buffalo sauce
  • 1 pound bacon cooked and crumbled
  • 1/2 cup thinly chopped green onions plus more for garnish
  • Blue cheese or ranch dressing for serving
  • 2-3 cups cheddar cheese shredded
  1. To start, preheat your oven to 400 degrees.
  2. Scrub potatoes and pierce several times with a fork or sharp knife.
  3. Rub potatoes with olive oil. Bake on a foil lined cookie sheet for about 50 minutes. Allow to cool enough to touch.
  4. Once cool, slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact.
  5. Using a hand mixer or a stand mixer, beat the potato flesh with melted butter on low.
  6. With the mixer or beater running, slowly mix in the warm milk.
  7. Once potato filling is  smooth, stir in  buffalo sauce, 3/4 of the bacon and green onions.

  8. Scoop about ΒΌ of a cup of mashed potato mixture into each potato skin.

  9. Sprinkle with shredded cheese.
  10. Broil on high for 4-5 minutes. But keep an eye on them, as all ovens are different.
  11. Top with remaining bacon crumbles and green onions. Serve warm with blue cheese or ranch dressing.