Baked Buffalo Chicken-Topped Potatoes
- Servings: 8
- Prep Time: 10m
- Cook Time: 1:25 h
- Ready In: 1:35 h
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- 4 medium potatoes
- 3/4 cup shredded cheddar cheese,divided
- 1/2 cup (125 ml) sour cream
- 2 tablespoons buffalo wing sauce,divided
- 1 pound (480 g) boneless,skinless chicken breasts,cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1 tablespoon canola oil
- 2 tablespoons white vinegar
- 2 tablespoons butter
- additional sour cream and chopped green onions
Preheat oven at 375°F(190°C).
Place scrubbed and pierced potatoes in the oven. Bake for 1 hour or until potatoes are tender. Set aside and let potatoes cool.
Cut each potato in half lengthwise. Scoop out the pulp,leaving thin shell.
In a large mixing bowl,combine potato pulp with 1/2 cup cheese,sour cream and 1 tablespoon buffalo wing sauce. Mash well and spoon mashed mixture into potato shells. Sprinkle with remaining cheese.
Arrange stuffed potatoes on a baking sheet. Bake until heated through(about 5-10 minutes).
Meanwhile,sprinkle chicken cubes with salt and chili powder. In a large nonstick skillet,combine chicken cubes with canola oil. Cook over medium heat for 5-10 minutes or until no longer pink.
Stir in remaining ingredients(vinegar,butter and remaining buffalo wing sauce). Cook,stirring occasionally for 2-3 minutes. Spoon chicken mixture over potatoes. Serve baked buffalo chicken-topped potatoes with additional sour cream and onions.