Buffalo Chicken Twice-Baked Potatoes |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Putting this here for safekeeping-this is from Southern Living. I think it would also be yummy with barbecue sauce. Cooking time includes time to bake potatoes. Ingredients:
4 baking potatoes |
1 cup reduced-fat cheddar cheese, shredded and divided |
3/4 cup fat free sour cream |
1 tablespoon hot sauce (buffalo style) |
1 lb chicken breast (grilled or broiled) |
1/4 cup hot sauce (buffalo style) |
1 tablespoon butter |
3/4 teaspoon chili powder |
green onion (optional) |
light sour cream (optional) |
hot sauce (optional) |
shredded cheddar cheese (optional) |
Directions:
1. Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake at 425° for 1 hour or until potatoes are tender.
3. Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
4. Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
5. Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
6. Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
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