Chicken-Stuffed Spuds

Serves 4

• 4 baking potatoes (Russet)
• 1 tablespoon(s) olive oil
• 1 bunch(es) green onions, sliced (1/4 cup), dark-green tops reserved
• 1 teaspoon(s) fennel seeds
• 1 pound(s) ground chicken
• 1 large red pepper, chopped
• 2 teaspoon(s) Asian chili sauce (Sriracha)
• 1/4 cup(s) reduced-fat sour cream

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. Transfer to toaster oven; cook 5 to 7 minutes or until skin is crisp.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onions and fennel seeds; cook 2 minutes, stirring frequently. Add chicken, red pepper, chili sauce, and 1/2 teaspoon salt. Cook 8 minutes or until chicken loses its pink color throughout, stirring occasionally.
3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and green onion tops.