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3 tablespoons blue cheese crumbles
Preheat oven to 425°. Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet. Bake at for one hour or until potatoes are tender.
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Cut the top 1/3 of the potatoes lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 1/2 cup shredded Cheddar cheese, 1/2 cup sour cream, and 1 teaspoon Buffalo-style hot sauce.
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Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup shredded Cheddar cheese. Return potatoes to baking sheet, and bake at 425º for 5 to 6 minutes or until cheese melts.
Sprinkle chicken evenly with chili powder, and cook in a large nonstick skillet coated with cooking spray over medium-high heat 7 minutes or until chicken is warmed through and slightly browned, stirring often. Stir in 2 tablespoons Buffalo-style hot sauce; stir until chicken is coated. Cook 1 minute; remove skillet from heat. Spoon chicken mixture evenly over tops of baked potatoes. Sprinkle with 2 teaspoons blue cheese over each potato. Serve with desired toppings.
Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave to heat and serve.