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1
Preheat the oven to 350F.
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2
Place the potatoes on a rimmed baking sheet and rub them with salt, pepper, and 1 tablespoon of the EVOO.
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3
Bake for about 1 hour, until tender.
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4
While the potatoes are baking, place a large pot over medium-high heat.
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5
Add 1 tablespoon of the EVOO and the butter.
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6
Once the butter has melted and the pot is hot, add the ground chicken.
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7
Brown it, using the back of a wooden spoon to break it up into small pieces, about 5 to 6 minutes.
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8
Add the carrot, onions, celery, garlic, paprika, bay leaf, and some salt and pepper.
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9
Cook, stirring frequently, for 3 to 4 minutes.
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10
Add the chicken stock and scrape up any brown bits on the bottom of the pot.
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11
Add the hot sauce and tomato sauce, and bring up to a bubble.
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12
Simmer for 8 to 10 minutes to let the flavors come together.
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13
While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat.
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14
Gently scoop the potato pulp out of the skins, reserving it in a bowl.
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15
To the bowl with the potato pulp, add the blue cheese, egg, sour cream, the whites of the scallions, and salt and pepper.
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16
Gently mix to combine.
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17
Fill the hollowed-out potato skins with the potato mixture.
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18
Place them into the oven for 10 minutes, until nice and hot.
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19
To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili (be sure to discard the bay leaf).
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20
Garnish with the sliced scallion greens.
