Recipe – Cheesy Chicken Potato Bake

4 Yukon Gold potatoes
1-1/2 cup shredded sharp Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon hot sauce
1 (24 ounce) package chicken breast strips, chopped
1/4 cup hot sauce
1 tablespoon butter
3/4 teaspoon chili powder
1 teaspoon salt
chopped chives (optional)

Instructions: Preheat oven to 425 degrees. Bake potatoes for 1 hour. Potatoes should be tender. Cut potatoes in half lengthwise. Spoon out the potato pulp being sure to leave the skins intact. Place the pulp in a large mixing bowl. Add 3/4 cup of cheese and sour cream to the pulp. Stir to combine. Add 1 tablespoon of hot sauce and mix well. Refill the potato skins. Top generously with the remaining cheese. Place on foil lined cookie sheet and bake at 425 degrees for about 7 – 10 minutes. The cheese should be completely melted. Cook the chicken according to package directions. Once cooked add the butter, 1/4 cup of hot sauce and chili powder. Stir to coat the chicken. Add the chicken mixture to the top of the potatoes. Serve with toppings such as chopped chives, sour cream, hot sauce or Cheddar cheese.

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