Buffalo Chicken Twice-Baked Potatoes

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Southern Living Cooking School


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4 (6-oz.) baking potatoes

1 cup (4 oz.) 2% reduced-fat shredded Cheddar cheese, divided

3/4 cup light sour cream

1 tablespoon Buffalo-style hot sauce

1 (24-oz.) package grilled chicken breast strips

1/4 cup Buffalo-style hot sauce

1 tablespoon butter

3/4 teaspoon chili powder

Toppings: chopped green onions, light sour cream, hot sauce, shredded Cheddar cheese

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