Buffalo Chicken Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To check potatoes for doneness, partially unwrap the largest potato, and pierce center with a fork (avoid piercing fork directly into aluminum foil). If the fork glides in easily, potatoes are done. Ingredients:
4 (6-ounce) russet baking potatoes |
3/4 cup (3 ounces) 2% reduced-fat shredded cheddar cheese, divided |
1/2 cup nonfat sour cream |
1 teaspoon buffalo-style hot sauce |
1 pound boned and skinned chicken breasts, cut into thin strips |
1/4 teaspoon salt |
1/4 teaspoon chili powder |
1 tablespoon vegetable oil |
2 tablespoons white vinegar |
2 tablespoons buffalo-style hot sauce |
2 tablespoons light margarine |
toppings: nonfat sour cream, chopped green onions |
Directions:
1. Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake at 425° for 45 minutes 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, 1/2 cup shredded Cheddar cheese, 1/2 cup sour cream, and 1 teaspoon Buffalo-style hot sauce.
4. Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup shredded Cheddar cheese. Return potatoes to baking sheet, and bake at 425º for 5 to 6 minutes or until cheese melts.
5. Sprinkle chicken evenly with salt and chili powder, and cook in hot vegetable oil in a large nonstick skillet over medium-high heat 7 minutes or until chicken is browned, stirring often. Stir in 2 tablespoons white vinegar, 2 tablespoons Buffalo-style hot sauce, and 2 tablespoons light margarine; stir until sauce is blended and chicken is coated. Cook 1 minute; remove skillet from heat.
6. Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
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