Buffalo Chicken Twice Baked Potatoes

0 Preheat your oven to 400°F. Pierce each potato with a fork several times and place on a large baking sheet. Bake for 45–60 minutes or until soft when pierced with a knife.
1 Once the potatoes are cool enough to handle, slice each in half lengthwise and scoop out the insides into a bowl, leaving a 1/4-inch shell. Mash the potato with the cream cheese, sour cream, salt, garlic powder and pepper until smooth.
2 Add the shredded chicken, buffalo sauce, and shredded cheddar cheese. Stir until everything is well combined.
3 Spoon the buffalo chicken mixture back into the potato skins. Top with extra cheddar cheese and place the potatoes back in the oven. Bake at 375°F for 15–20 minutes until heated through and the cheese is bubbly.
4 Top with a drizzle of ranch or blue cheese dressing, additional buffalo sauce, diced green onions, and crumbled blue cheese if desired. Serve warm and watch them disappear!