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Jesse Garon
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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.

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Topics : Hospitality_Recreation
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06/05/2013 9:54AM
Buffalo Chicken-Topped Potatoes
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