• 8 (8-ounce) medium baking potatoes
• Cooking spray
• 2 cups coarsely chopped roasted chicken
• 2 cups (8 ounces) freshly shredded reduced-fat sharp Cheddar or
• Pepper Jack cheese, divided
• 1-2 canned chipotle peppers, minced plus 1 tablespoon liquid from can
• 1 tablespoon taco seasoning
• 1/2 cup reduced-fat sour cream
• 1/2 cup chopped chives

Prick potatoes with a fork. Bake for 1 hour at 425°. Let cool slightly.

Cut potatoes in half lengthwise; scoop out pulp for other desired use, leaving a 1/2-inch shell. Place potato shells on a baking sheet; spray inside of shells with cooking spray. Bake at 425° for 15 minutes or until crisp.

Combine chicken, 1 cup cheese, chipotle pepper and liquid, taco seasoning and sour cream; divide evenly among potato shells. Bake at 425° for 5 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese melts. Sprinkle with chives.

Note: For fans desiring a less spicy 'skin, use one chipotle pepper and substitute water for the liquid from the can.

Recipe courtesy of 3-Every-Day™ of Dairy