Buffalo Chicken Twice-Baked Potatoes

• 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)

1. Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake at 425u0b0 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 425u0b0 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.

baking potatoes, cheddar cheese, sour cream, hot sauce, chicken, hot sauce, butter, chili powder, green onion, light sour cream, hot sauce, cheddar cheese

Taken from www.food.com/recipe/buffalo-chicken-twice-baked-potatoes-398018 (may not work)