Ingredients
12 small red potatoes (about 1-1/2 pounds) 2 teaspoons canola oil1-1/2 cups shredded cooked chicken1/3 cup Buffalo wing sauce1-1/2 cups shredded cheddar cheese1-1/3 cups crumbled cooked bacon1-1/3 cups sour cream1 cup shredded carrots Thinly sliced green onions
Preparation
Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes.
When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use).
In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.
