Buffalo Chicken-Topped Potatoes
Ingredients
4 medium potatoes
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tablespoons buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon chili powder
1 tablespoon canola oil
2 tablespoons white vinegar
2 tablespoons butter
Additional sour cream and chopped green onions
Directions
~Preheat oven at 375°.
~Scrub and pierce potatoes. Bake 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 to 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 to 8 minutes (or until no longer pink). Stir in the vinegar, butter, and remaining buffalo wing sauce; cook and stir 2 to 3 minutes longer.
~Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.