BUFFALO CHICKEN STUFFED POTATOES
Servings: 6 servings
Prep Time: 10
Cook Time: 22
1 1/2 cups diced cooked chicken
1/3 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
4 tablespoons melted butter, divided
3 large hot baked potatoes, split lengthwise
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1/2 cup crumbled blue cheeseDIRECTIONS:
Heat oven to 400°F. Combine chicken, Frank's RedHot Sauce and 2 tbsp. butter; set aside.
Scoop out inside of potatoes leaving a thin shell. Mash potatoes with sour cream and remaining 2 tbsp. butter until smooth. Stir in chicken mixure and cheeses. Spoon mixture into shells.
Bake 20 minutes or until hot. Garnish with minced chives, if desired.
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.