Chicken-Stuffed Spuds

Directions

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.