|2||Boneless skinless chicken breasts|
|1 cup / 250 ml||Frank's red hot Buffalo sauce|
|1 cup / 250 ml||Cheddar Cheese|
|2 tbsp / 30 ml||Extra Virgin Olive Oil|
DirectionsPreheat oven to 400. Bake 4 potatoes When cooked cut in half and scoop out potato leaving a thin layer. Brush them inside with extra virgin olive oil and place back in oven for 10 minutes. Cut chicken into strips and cook on skillet until 3/4 cooked....then add Frank's red hot Buffalo sauce and let simmer until cooked fully. Place chicken into potato skins and then cheddar cheese. Return to oven until cheese is melted. Use sour cream for dipping.
This potato recipe is brought to you courtesy of Valerie Vokey.