BUFFALO CHICKEN TWICE-BAKED POTATOES

Who amongst us does not love a twice baked potato? Team it up with the makings for Buffalo Chicken and you will be doing a two-step around the kitchen shouting "OLE!"

4 russet baking potatoes
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 tablespoon Buffalo-style hot sauce
1 lb. skinned and boned chicken breasts-cut in chunks
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon canola oil
2 tablespoons white vinegar
3 tablespoons Buffalo-style hot sauce
2 tablespoons butter
Toppings: Sour cream, chopped green onions and diced cooked bacon

Bake potatoes on a baking sheet at 425 degrees. Cut in half lengthwise; spoon out pulp into large bowl, leaving shells intact. Stir together pulp, 3/4 cup of the shredded Cheddar cheese, 1/2 cup sour cream, and 1 tablespoon hot sauce.
Spoon mixture evenly into potato shells; sprinkle tops evenly with remaining 1/4 cup Cheddar cheese. Return potatoes to baking sheet and bake at 425 degrees for 6 to 8 minutes or until cheese is nicely melted.
Sprinkle chicken with salt and chili powder; cook in hot oil in a large nonstick skillet over medium-high heat 7 minutes or until chicken is browned, stirring often. Stir in vinegar, 3 tablespoons of hot sauce and butter; stir until blended and chicken is well coated. Cook 1 minute; remove skillet from heat. Spoon chicken mixture evenly over potatoes. Serve with desired toppings.
Serves 8

"Twice baked potatoes make me smile, and this particular version can be a meal in itself with a side of green salad."~Adele Forbes