Buffalo Chicken-Topped Potatoes Recipe

Ingredients

  • 4 medium potatoes (about 1-½ pounds)
  • ¾ cup shredded cheddar cheese, divided
  • ½ cup sour cream
  • 2 tablespoons buffalo wing sauce, divided
  • 1 pound boneless skinless chicken breasts, cubed
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder
  • + 4 more ingredients
    • 1 tablespoon canola oil
    • 2 tablespoons white vinegar
    • 2 tablespoons butter
    • Additional sour cream and chopped green onions

1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. 2. In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato...

View full recipe at SpringPad

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