Rating: 5 stars
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Prep: 10 min.; Bake: 1 hr., 10 min.; Cook: 10 min. Capture the flavor of Buffalo chicken wings without all the fat by stuffing these potatoes with a mixture of lean grilled chicken, Buffalo-style hot sauce, and reduced-fat cheese.

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Yield:
Makes 8 servings
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Ingredients

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Directions

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  • Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.

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  • 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.

Source

Grilling 101

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