Creating Buffalo Chicken Twice Baked Potatoes is simple with these easy-to-follow steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake Potatoes: Poke holes in each potato with a fork. Bake directly on the oven rack for 45-50 minutes or until soft.
3. Shred Chicken: While the potatoes bake, shred your cooked chicken and mix it with buffalo wing sauce in a bowl.
4. Prepare Filling: Once potatoes are done, let them cool slightly. Cut each potato in half lengthwise, and scoop out the insides into a large mixing bowl, leaving about ¼ inch of potato on the skin.
5. Mix Ingredients: To the bowl with the scooped-out potato, add shredded chicken, sour cream, cream cheese, butter, garlic powder, half of the cheese, and salt and pepper. Mix until well combined and creamy.
6. Refill Potatoes: Spoon the buffalo chicken mixture back into the potato skins, generously filling them.
7. Add Cheese: Sprinkle the remaining cheese evenly across the tops of the stuffed potatoes.
8. Bake Again: Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
9. Garnish: Carefully remove from the oven and top with green onions if desired.

Following these steps ensures each potato is flavorful and satisfying, guaranteeing a wonderful meal every time!