Today we're making a delicious chicken stuffed baked potato. This is the perfect way to make a baked potato in the oven. Whether it's buffalo chicken or whatever you desire to stuff your potato with, it's sure to be hit!

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Ingredients
4 large baking potatoes (Russet)
1 Rotisserie chicken
Melted butter or oil for brushing
1 ½ teaspoon of salt divided
½ teaspoon of ground black pepper divided
½ stick of butter (melted)
½ cup of sour cream
¼ cup of Frank’s Red Hot
¼ cup of Buffalo dipping sauce
1 cup of shredded Cheddar Jack cheese
Bacon bits, sour cream, and chopped green onions for topping


Directions
Preheat the oven to 400°F.
Scrub the potatoes.
Line a baking sheet with aluminum foil and place a cooling rack over the baking sheet. Then place the potatoes on the rack.
Prick the potatoes with a fork 8 - 10 times per potato
Brush the potatoes with oil or melted butter
Use 1 teaspoon of salt to coat the potatoes
Bake the potatoes for 25 - 30 minutes. After 30 minutes remove the potatoes from the oven and turn them to the opposite sides and bake for another 20 - 30 minutes or until done. Generally, depending on the size of the potatoes they will take 45 minutes to one hour to cook.
While the potatoes are cooking, remove the chicken from the bone, shred it, and add it to a bowl
Remove the potatoes from the oven and set them aside to cool.
Once the potatoes are cool enough to handle cut the potatoes in half lengthwise.
Scoop the center out of the potatoes and add to a large bowl.
In the large bowl break the potatoes up into small pieces. Then add ½ cup of sour cream, ½ stick of melted butter, ¼ cup of Frank’s Red Hot, ¼ cup of Buffalo dipping sauce, ⅔ cup of shredded cheddar jack cheese, ½ teaspoon of salt, ½ teaspoon of pepper, and the shredded chicken. Then mix until thoroughly combined.
Fill the potato skins with the chicken mixture. Top with remaining cheddar jack cheese and place back in the oven for 15 minutes.
Remove from the oven and top with the bacon bits, sour cream, and green onions.
Enjoy!

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