Instructions

• Preheat oven to 400°F (200°C). Arrange the 4 baked potatoes on a baking sheet.
• Slice each baked potato lengthwise down the middle. Divide the 2 tablespoons butter and place 1/2 tablespoon butter into the center of each potato; use a fork to fluff the potato flesh.
• Divide the 2 cups Crock Pot Buffalo Chicken evenly and spoon 1/2 cup of the buffalo chicken into the center of each potato.
• Divide the 1 cup shredded sharp cheddar cheese evenly and sprinkle 1/4 cup cheddar over the buffalo chicken on each potato.
• Bake the stuffed potatoes at 400°F for 10–15 minutes, or until the cheddar is melted and the filling is heated through.
• Remove from the oven. Evenly drizzle the 1/4 cup ranch dressing (or blue cheese dressing) over the 4 potatoes, then evenly sprinkle the 1/4 cup crumbled blue cheese and the 3 chopped green onions across the potatoes.
• Serve hot.