Buffalo Chicken-Topped Potatoes
All kinds of our favorite things (potatoes, cheese, chicken) are in this one dish!
4 medium potatoes (about 1-1/2 pounds)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tbsp buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 tsp salt
1/4 tsp chili powder
1 tbsp canola oil
2 tbsp white wine vinegar
2 tbsp butter
Addtional sour cream and chopped green onions
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.
In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tbsp buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese.
Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle the chicken with salt and chili powder.
In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer.
Spoon chicken mixture over the potatoes. Serve with additional sour cream and chopped green onions.