Ingredients
Scale
- 4 medium Russet potatoes, scrubbed and dried
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo hot sauce
- 4 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 2 green onions, sliced
- Ranch or blue cheese dressing for drizzling
Instructions
- Start by thoroughly washing and drying your potatoes. Use a fork to prick each potato several times to allow steam to escape. Rub the skins with olive oil and sprinkle generously with sea salt.
- Place the prepared potatoes in the air fryer basket, ensuring they are not touching. Air fry at 400°F (200°C) for 35 to 45 minutes, depending on the size of your potatoes. They are ready when a knife slides into the center with no resistance. Once cooked, remove them from the basket and let them cool for a few minutes until they are safe to handle.
- While the potatoes cool slightly, mix the shredded chicken, buffalo sauce, softened cream cheese, and garlic powder in a medium bowl. Slice each potato down the middle and gently squeeze the ends to pop them open. Scoop out about two tablespoons of the potato flesh from each and fold it into your chicken mixture for extra heartiness. Spoon the buffalo chicken mixture back into the potato shells.
- Top each stuffed potato with a generous sprinkle of cheddar cheese. Place the potatoes back into the air fryer for 2 to 3 minutes at 350°F, or until the cheese is melted and bubbly. Carefully remove them from the air fryer. Garnish with sliced green onions and a drizzle of ranch or blue cheese dressing before serving hot.
- Cook Time: 55 minutes