Chicken-Stuffed Spuds

1. 1

   Preheat toaster oven to 425 degrees F. Pierce potatoes with fork and place on microwave-safe plate; microwave on High 14 to 16 minutes or until tender, turning once.

2. 2

   Transfer to toaster oven; cook 5 to 7 minutes or until skin is crisp.

3. 3

   Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute.

4. 4

   Add green onions and fennel seeds; cook 2 minutes, stirring frequently.

5. 5

   Add chicken, red pepper, chili sauce, and 1/2 teaspoon salt.

6. 6

   Cook 8 minutes or until chicken loses its pink color throughout, stirring occasionally.

7. 7

   To serve, cut a slit in each potato and fill with chicken mixture.

8. 8

   Top with sour cream and green onion tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.