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1
Preheat oven 400u00b0F.
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2
Place the potatoes on a baking sheet and drizzle with some EVOO.
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3
Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
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4
Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
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5
Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
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6
Mix in the blue cheese and scallions and season with salt and pepper.
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7
Stir to combine everything but try to avoid mashing up the cheese too much.
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8
Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
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9
Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
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10
Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
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11
To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
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12
Serve a dollop of sour cream if desired, and carrots and celery alongside.
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13
Enjoy!
