BUFFALO CHICKEN STUFFED POTATOES

By KennyB07

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

Details

Servings 6
Adapted from franksredhot.com

Preparation

Step 1

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.


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