Buffalo Chicken Twice-Baked Potatoes - cooking recipe

Ingredients

4 baking potatoes
1 cup reduced-fat cheddar cheese, shredded and divided
3/4 cup fat free sour cream
1 tablespoon hot sauce (Buffalo style)
1 lb chicken breast (grilled or broiled)
1/4 cup hot sauce (Buffalo style)
1 tablespoon butter
3/4 teaspoon chili powder
green onion (optional)
light sour cream (optional)
hot sauce (optional)
shredded cheddar cheese (optional)

Preparation

Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
Bake at 425\u00b0 for 1 hour or until potatoes are tender.
Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425\u00b0 for 5 to 10 minutes or until Cheddar cheese is melted.
Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.