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.

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....