A delicious twist on classic potato skins, filled with creamy mashed potatoes and topped with spicy buffalo chicken.
Preheat your oven to 400°F.
Preheating ensures even cooking and saves time later.
Place the potatoes on a baking sheet, drizzle with olive oil, and poke them with a fork. Sprinkle with salt and bake for 40 minutes or until tender.
Poking the potatoes prevents them from bursting during baking.
Once baked, let the potatoes cool slightly, then cut them in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer inside the skins.
Be gentle to avoid tearing the skins.
Mash the potato flesh with milk, blue cheese, scallions, salt, and pepper until smooth.
Add milk gradually to achieve the desired consistency.
Fill the potato skins with the mashed mixture and return them to the oven for 5 minutes to crisp up.
Broil for an extra minute for a golden top.
Heat a skillet over medium-high heat with a bit of oil. Add chicken, garlic powder, paprika, salt, and pepper. Cook until the chicken is done, about 6 minutes.
Cut chicken into small pieces for quicker cooking.
Add hot sauce and butter to the skillet, tossing to coat the chicken evenly.
Adjust the hot sauce quantity to your spice preference.
Top each stuffed potato skin with the buffalo chicken mixture and serve with sour cream on the side.
Garnish with extra scallions for a fresh touch.
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