Buffalo Chicken Twice-Baked Potatoes

Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.

Bake in the preheated oven until tender when pierced with a fork checking for doneness after 1 hour and then every 15 minutes 1 1/2 to 2 hours total.

Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear about 5 minutes.

Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.

Bake in the preheated oven until filling is hot and cheese is melted about 20 minutes.