Spicy Mac & Cheese Loaded Baked Potatoes

Preheat oven to 400°F (200°C). Pierce each potato twice with a fork. Wrap potatoes in foil and place on shallow baking pan. Bake on middle oven rack for 1 hour to 1 hour 15 minutes, or until tender.

Meanwhile, bring large pot of salted water to a boil. Cook pasta according to package directions for al dente pasta. Drain well; toss gently with canola oil so pasta doesn’t stick together. Set aside.

Melt butter in medium saucepan on medium heat. Whisk in flour, RedHot Buffalo Wings Sauce and salt until smooth. Gradually add 3/4 cup (175 ml) of the milk; cook stirring constantly about 2 minutes. Add cooked pasta, cheese and remaining milk; stir until creamy and smooth.

Remove potatoes from oven and allow to cool slightly. Remove foil. Make a lengthwise slit along top of each potato. Gently squeeze ends of each potato, pressing towards the middle to push the flesh out of the top. Use a spoon to scoop out the flesh, leaving enough in the skin to keep the shells intact. Mix potato flesh into mac & cheese.

Spoon mac & cheese mixture into potato shells. Broil on high 4 to 5 minutes. Remove from oven and drizzle with Buffalo Wings Sauce, top with a dollop of sour cream and sprinkle with chopped chives.

Test Kitchen Tips:
• This dish is a hearty way to satisfy everyone’s hunger, even your vegetarian friends!
• Serve with grilled shrimp, spicy chili or BBQ pulled pork for guests to top their own stuffed baked potato!