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Categories:
baking potatoes Cheddar cheese sour cream hot sauce chicken hot sauce butter chili powder green onion light sour cream hot sauce Cheddar cheese
Viewed: 28 - Published at: 3 years agoIngredients
- 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)
Method
- Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
- Bake at 425° for 1 hour or until potatoes are tender.
- 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.
- 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.
- Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
- Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
