Buffalo Chicken-Topped Potatoes

4 medium potatoes
¾ cup shredded cheddar cheese, divided
½ cup sour cream
2 T. buffalo wing sauce, divided
1 lb. boneless skinless chicken breasts, cubed
¼ t. each salt and chili powder
3 T. OLIVE MILL Olive oil, such as Leccino, divided
2 T. OLIVE MILL White Balsamic
Additional sour cream and chopped green onions

Scrub and pierce potatoes.  Bake at 375 for 1 hour.  When cool enough to handle, cut each potato in half lengthwise.  Scoop out the pulp, leaving thin shells.  In a large bowl, ash the pulp with ½ cup cheese, sour cream and 1 T. sauce.  Spoon into potato shells.  Sprinkle with remaining cheese.  Place on a baking sheet, bake 8-12 minutes.  Meanwhile sprinkle chicken with salt and chili powder.  In a large skillet, cook chicken in oil over medium heat 6-8 minutes until thoroughly cooked.  Stir in the vinegar and remaining sauce, cook and stir 2-3 minutes.  Spook chicken mixture over potatoes.  Serve with additional sour cream and onions.


White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart.
$15.00
Available

Italian Leccino Extra Virgin...

Style:  Medium This unique Italian oil is mild up front with a green flavor, moving to a small amount of bitterness and then a spicy, long lasting pepper finish. This is a great finishing oil or perfect for dipping bread and salads....
$16.00
Available