Buffalo Stuffed Skins

Preparation

1. Step 1

   Preheat the oven to 350°F.

   Step 2

   Place the potatoes on a rimmed baking sheet and rub them with salt, pepper, and 1 tablespoon of the EVOO. Bake for about 1 hour, until tender.

   Step 3

   While the potatoes are baking, place a large pot over medium-high heat. Add 1 tablespoon of the EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5 to 6 minutes.

   Step 4

   Add the carrot, onions, celery, garlic, paprika, bay leaf, and some salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.

   Step 5

   Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring up to a bubble. Simmer for 8 to 10 minutes to let the flavors come together.

   Step 6

   While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat. Gently scoop the potato pulp out of the skins, reserving it in a bowl.

   Step 7

   To the bowl with the potato pulp, add the blue cheese, egg, sour cream, the whites of the scallions, and salt and pepper. Gently mix to combine.

   Step 8

   Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.

   Step 9

   To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili (be sure to discard the bay leaf). Garnish with the sliced scallion greens.