Buffalo Chicken-Topped Potatoes
4 medium potatoes
¾ cup shredded cheddar cheese, divided
½ cup sour cream
2 T. buffalo wing sauce, divided
1 lb. boneless skinless chicken breasts, cubed
¼ t. each salt and chili powder
3 T. OLIVE MILL Olive oil, such as Leccino, divided
2 T. OLIVE MILL White Balsamic
Additional sour cream and chopped green onions
Scrub and pierce potatoes. Bake at 375 for 1 hour. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, ash the pulp with ½ cup cheese, sour cream and 1 T. sauce. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet, bake 8-12 minutes. Meanwhile sprinkle chicken with salt and chili powder. In a large skillet, cook chicken in oil over medium heat 6-8 minutes until thoroughly cooked. Stir in the vinegar and remaining sauce, cook and stir 2-3 minutes. Spook chicken mixture over potatoes. Serve with additional sour cream and onions.
