Ingredients
4 medium potatoes (about 1-1/2 pounds)3/4 cup shredded cheddar cheese, divided1/2 cup sour cream2 tablespoons buffalo wing sauce, divided1 pound boneless skinless chicken breasts, cubed1/4 teaspoon salt1/4 teaspoon chili powder1 tablespoon canola oil2 tablespoons white vinegar2 tablespoons butterAdditional sour cream and chopped green onions
Preparation
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese.
Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder.
In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer.
Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.
