Buffalo Chicken Twice-Baked Potatoes

Putting this here for safekeeping--this is from Southern Living. I think it would also be yummy with barbecue sauce. Cooking time includes time to bake potatoes.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4  baking potatoes
• 1  cup reduced-fat cheddar cheese, shredded and divided
• 3⁄4 cup fat free sour cream
• 1  tablespoon  hot sauce (Buffalo style)
• 1  lb chicken breast (grilled or broiled)
• 1⁄4 cup  hot sauce (Buffalo style)
• 1  tablespoon butter
• 3⁄4 teaspoon chili powder
•  green onion (optional)
•  light sour cream (optional)
•  hot sauce (optional)
•  shredded cheddar cheese (optional)

Directions

1. Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake at 425° for 1 hour or until potatoes are tender.
3. Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
4. Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
5. Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
6. Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.