Buffalo Chicken Twice-Baked 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. 1

   Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.

2. 2

   Bake at 425° for 1 hour or until potatoes are tender.

3. 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. 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. 5

   Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.

6. 6

   Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.