1 cup (4 oz.) 2% reduced-fat shredded Cheddar cheese, divided
3/4 cup light sour cream
1 tablespoon Buffalo-style hot sauce
1 (24-oz.) package grilled chicken breast strips
1/4 cup Buffalo-style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder
Toppings: chopped green onions, light sour cream, hot sauce, shredded Cheddar cheese
Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet. Bake at 425° 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° 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.
recipe source : Southern Living Cooking School
shared on Tuesdays Go Blog Hop
Following from the Tuesday Blog Hop and I checked off GFC and Twitter but could not find FB. If you stop by my site and follow, let me know where to find your FB and I will come back. I appreciate the follows on all three as I am new (about 4 months) and made a fatal mistake in only going for GFC's and not knowing they look at FB and Twitter also for reviews. So, I am playing catch up. Thanks for your help.
ReplyDeleteMary@http://mmbearcupoftea.blogspot.com