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When a knife slides easily into the center of a russet, the potato is ready for the part that makes these High Protein Buffalo Dill Twice Baked Potatoes worth the extra bake: turning the fluffy middle into a tangy chicken filling while keeping the skins intact. I bake the potatoes on a rimmed sheet first, then let them cool until they’re easy to handle before scooping. That short pause makes the halves much easier to work with.

Cottage cheese and plain Greek yogurt give the mashed potato a creamy, bright base, while buffalo sauce brings the heat and fresh dill cools it down. I fold in cooked shredded chicken and sharp cheddar, fill the potato skins, then bake them again until the cheese melts and the filling is hot. Each half has the familiar comfort of a twice-baked potato with a buffalo-chicken center that’s rich but still tangy.

Why the Potato Mash Keeps Buffalo Chicken from Eating Like a Dip

Buffalo chicken on its own can be sharp, salty, and a little loose. Here, the potato flesh gives the filling body before the chicken goes in, so the finished center eats like a hearty stuffed potato instead of a scoop of dip tucked into a shell. Mashing the cottage cheese, Greek yogurt, and buffalo sauce with the potato first spreads their tang and creaminess through the base.

That order also gives the chicken a cohesive place to settle. Once the base is mostly smooth, folding in the chicken keeps the filling substantial rather than turning it into a uniform paste. The cheddar goes in with the chicken, where it adds savory flavor throughout, then the remaining cheese melts on top. Each part has a job: potato for body, dairy for a creamy tang, buffalo sauce for heat, and cheese for a sharp finish.

It’s a useful balance for a twice-baked potato because the filling needs to be soft enough to spoon back into the skins but sturdy enough to stay piled in place. The mixture shouldn’t be runny. If the base still has a few small curds, that’s fine; aim for mostly smooth rather than trying to make it perfectly silky.

What the Chicken, Dairy, and Dill Each Bring to the Filling

• Russet potatoes — Their fluffy interior mashes readily, and their skins make a useful sturdy shell for the second bake. Choose medium potatoes that are similar in size so they cook at about the same pace. Waxier potatoes don’t give the same light mash.
• Cooked shredded chicken breast — Breast meat keeps the filling lean and mild enough for the buffalo sauce and dill to stand out. Leftover cooked chicken breast works well; shred it into small pieces so it folds evenly into the potato. Dark meat gives a richer, less delicate result.
• Cottage cheese and plain Greek yogurt — Cottage cheese adds creamy body, while Greek yogurt brings a clean tang that balances the buffalo sauce. Plain Greek yogurt matters here; a sweetened or flavored one would pull the filling in the wrong direction. Sour cream can replace the yogurt in the same amount, though the filling will taste richer and less tangy.
• Buffalo sauce — This supplies both heat and vinegar tang, so its flavor has a noticeable effect on the whole filling. Choose a sauce you already enjoy; milder and hotter brands change the finished potatoes without changing the method. A certified gluten-free buffalo sauce works as a direct swap when needed.
• Fresh dill — Fresh dill gives the filling its cool, herbal note against the spicy sauce. Chopped fresh chives can stand in for it in the same amount, with a more onion-like flavor and less of dill’s distinctive fragrance.
• Sharp cheddar — A sharp cheese gives the filling more character than mild cheddar, and it melts into the potato and across the tops. Monterey Jack is a good swap if you want a milder, softer cheese; keep the same total amount and divide it between the filling and topping as usual.

The Two Bakes That Turn Russets into Stuffed Potato Shells

Bake Until the Centers Give Easily

Heat the oven to 400°F with a rack in the center. Scrub and dry the russets, rub them with olive oil, and sprinkle with kosher salt before setting them on a rimmed baking sheet. Bake for 50 to 65 minutes, checking for a knife to slide easily into the center. A potato that still pushes back needs more time; a clean, easy slide is the cue to move on.

Cool the Potatoes Before Scooping

Let the potatoes cool until they’re easy to handle, about 10 minutes, then cut each one in half lengthwise. Scoop the flesh into a large bowl, keeping the skins intact. If a shell begins to flex while you work, slow down and scoop from the center toward the ends. Set the empty skins aside on the baking sheet for filling.

Mash the Tangy Base, Then Fold in the Chicken

Mash the potato flesh with the cottage cheese, plain Greek yogurt, and buffalo sauce until mostly smooth. A few small bits of potato or cottage cheese are fine; the mixture doesn’t need to look whipped. Fold in the cooked shredded chicken, fresh dill, garlic powder, black pepper, and 3/4 cup of the cheddar. Stop once everything is spread through the filling so the chicken stays in distinct pieces.

Fill the Skins and Melt the Cheddar

Divide the filling among the potato skins, then scatter the remaining 1/4 cup cheddar over the tops. Bake on the baking sheet at 400°F for 15 to 20 minutes. The filling should reach 165°F, and the cheddar should be melted with light brown spots. If the cheese is melted but not browned, give the potatoes a little more time while keeping an eye on the tops.

Simple Swaps for a Different Heat, Cheese, or Main Filling

Questions That Come Up When Making Buffalo Dill Potatoes

High Protein Buffalo Dill Twice Baked Potatoes

High protein buffalo dill twice baked potatoes are filled with shredded chicken, cottage cheese, Greek yogurt, buffalo sauce, and fresh dill. Baked until the cheddar is melted and lightly browned, they have creamy, tangy filling inside crisp potato skins.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 525

Ingredients Equipment Method Notes

Ingredients

  

For the potatoes

• 4 russet potatoes medium
• 1 tbsp olive oil
• 0.5 tsp kosher salt

For the filling

• 12 oz chicken breast cooked, shredded, about 2 cups
• 1 cup cottage cheese
• 0.5 cup Greek yogurt plain
• 0.25 cup buffalo sauce
• 2 tbsp fresh dill chopped
• 0.5 tsp garlic powder
• 0.25 tsp black pepper
• 1 cup sharp cheddar cheese shredded, divided

Equipment

• 1 rimmed baking sheet

Method

 

Make the potatoes

1. Preheat the oven to 400°F with a rack in the center.
2. Scrub and dry the potatoes, rub them with the olive oil, and sprinkle with the salt.
3. Set the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the centers.
4. Let the potatoes cool until easy to handle, about 10 minutes.
5. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin.

Make the filling

1. Mash the potato flesh with the cottage cheese, Greek yogurt, and buffalo sauce until mostly smooth.
2. Fold in the chicken, dill, garlic powder, black pepper, and 3/4 cup of the cheddar.

Fill and bake

1. Divide the filling among the potato skins and sprinkle with the remaining 1/4 cup cheddar.
2. Bake on the baking sheet at 400°F for 15 to 20 minutes, until the filling reaches 165°F and the cheese is melted and lightly browned.

Notes

For crispier skins, make sure the potatoes are dry before rubbing them with oil. Refrigerate leftovers for 3 to 4 days; freeze them for up to 2 months. For a lactose-free option, use lactose-free cottage cheese, Greek yogurt, and cheddar.