BUFFALO CHICKEN STUFFED POTATOES

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BUFFALO CHICKEN  STUFFED POTATOES
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Servings: 4 servings

Prep Time: 15

Cook Time: 15

INGREDIENTS:

1 1/2 cups diced cooked chicken

1/3 cup FRANK'S® REDHOT® Cayenne Pepper Sauce

2 tablespoons butter

4 medium potatoes, baked and split

1/2 cup sour cream

1/2 cup shredded Cheddar cheese

1/2 cup crumbled blue cheese

DIRECTIONS:

Preheat oven to 400°F. Combine chicken and Frank's RedHot Sauce; set aside.

Scoop out inside of potatoes leaving a 1/2-inch thick shell. Mash potatoes with sour cream and butter until smooth. Stir in chicken mixture and cheeses. Spoon mixture into potatoes mounding mixture.

Bake 15 minutes or until hot. Garnish with minced chives, if desired.

TIPS:

Tip: To bake potatoes quickly, microwave on HIGH 10 to 12 minutes until tender.

You may substitute 1/2 cup FRANK'S® RedHot® Buffalo Wings Sauce for the RedHot Sauce and butter mixture.

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