Buffalo Chicken Twice-Baked Potatoes

Ingredients

• 4 (6-oz.) baking potatoes
• 1 cup (4 oz.) 2% reduced-fat shredded Cheddar cheese, divided
• 3/4 cup light sour cream
• 1 tablespoon Buffalo-style hot sauce
• 1 (24-oz.) package grilled chicken breast strips
• 1/4 cup Buffalo-style hot sauce
• 1 tablespoon butter
• 3/4 teaspoon chili powder
• Toppings: chopped green onions, light sour cream, hot sauce, shredded Cheddar cheese

Preparation

1. Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake at 425° for 1 hour or until potatoes are tender.
3. 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.
4. 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.
5. Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
6. Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
7. Natalie's tip: Using light products in this dish makes it a more healthful meal. Your family will never taste the difference.