BUFFALO CHICKEN STUFFED POTATOES

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BUFFALO CHICKEN  STUFFED POTATOES
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Servings: 6 servings

Prep Time: 10

Cook Time: 22

INGREDIENTS:

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 cheese

DIRECTIONS:

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.

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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