Creating Buffalo Chicken Twice Baked Potatoes is a straightforward process. Follow these simple steps for a delightful meal:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Potatoes: Wash the russet potatoes thoroughly and pierce them a few times with a fork. Bake directly on the oven rack for about 45-60 minutes or until they’re tender.
3. Prepare the Chicken Mixture: In a mixing bowl, combine the shredded chicken, buffalo wing sauce, cream cheese, sour cream, and half of the shredded cheddar cheese. Stir until well combined. Season with salt and pepper to taste.
4. Scoop Out the Potatoes: Once baked, remove the potatoes from the oven. Allow them to cool slightly. Cut each potato in half lengthwise and scoop out the insides into the mixing bowl with the chicken mixture. Leave a small amount of potato in the skins for structure.
5. Mix Well: Fold the scooped potato into the chicken mixture until everything is blended thoroughly. Add the diced celery and half of the green onions, reserving some for garnish.
6. Refill Potato Skins: Spoon the buffalo chicken mixture back into each potato skin. Top with the remaining cheddar cheese.
7. Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish: Remove from the oven and drizzle with ranch dressing. Top with extra green onions and diced celery if desired.
9. Serve: Allow to cool for 5-10 minutes before serving.

These steps will guide you to creating mouthwatering Buffalo Chicken Twice Baked Potatoes effortlessly.