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Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet.
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Cook in the oven for 1 hour.
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Once cooked, remove from the baking sheet, and place on a plate to let them cool for about 15 minutes.
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Once your potatoes are cooled, use a sharp bread knife and cut lengthwise, into three segments for each potato.
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So you are making three long slices.
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Each potato will yield two skins, right?
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Discard the middle slice or use it for breakfast the following morning.
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Or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
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So in the end you will have 12 potato skins plus that middle section that you are going to use for something else!
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Set the skins aside.
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Make the blue cheese sauce.
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Now this sauce makes quiet a bit, so if you do not want to make this much, feel free to cut the recipe in half.
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Otherwise, make it and use it as a spread for sandwiches or crackers.
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Combine the sour cream, blue cheese, lemon zest, garlic salt, black pepper, and milk in a mixing bowl.
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Mix the ingredients with a fork, crumbling the blue cheese as you go.
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Mix it into a nice sauce.
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Cover, and store in the refrigerator.
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This sauce can be made the day before as well.
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Next, make the chicken.
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Add the flour to a plate.
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Add the eggs into a bowl and beat them.
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Add the cornmeal onto another plate.
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Take a chicken tender and roll it in the flour.
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Shake off any excess flour, then roll it in the egg mixture.
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Then roll it in the cornmeal and set it on a plate.
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Repeat with remaining chicken tenders.
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Next, melt 4 tablespoons of butter in the microwave, heating for 30-60 seconds or until melted.
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Get your broiler heated to high.
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Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet.
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Season the inside of each skin with salt and pepper.
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Place the skins under the broiler for 8-10 minutes or until the insides get a bit crispy from the melted butter.
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Remove them from the oven and prepare everything for the next step.
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Turn the oven down to 400 F when you pull the skins out of the oven.
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Next, add the canola oil into a large, non stick skillet and bring it up to a medium high heat until it reaches about 350 F.
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Add in the breaded chicken strips and cook for about 4 minutes per side.
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Once cooked remove them from the oil and place on a paper lined plate to drain any excess oil.
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Add the Franks Red Hot sauce and 2 tablespoons butter to a saucepan and bring that up to medium heat and cook until the butter is melted.
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Give that a good stir then remove from heat.
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Chop up the chicken and add this to a bowl.
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Add in the Franks Red Hot sauce and give that a good stir.
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Add the chicken to the top of the potato skins, and place back into a 400 F oven for about 5 minutes to heat everything through.
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Remove the skins from the oven, and finish assembling them.
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Drizzle a generous amount of the blue cheese dressing on top of the chicken, and garnish with the thinly sliced celery.
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Feel free to drizzle any remaining Franks Red Hot sauce over the top, and dig in.
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The end result is everything you would expect with great Buffalo chicken, except it is nestled into a potato skin.
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Its the best of both worlds.
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These potato skins were awesome.
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The spice along with the blue cheese sauce, well, lets just say youll love them.
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I hope you enjoy!
