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.
Natalie's tip: Using light products in this dish makes it a more healthful meal. Your family will never taste the difference.