Buffalo-Stuffed Skins

Preheat oven to 350F.

Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO. Pop them into the preheated oven and bake for about 1 hour, until tender.

While the potatoes are cooking, place a large pot over medium-high heat. Add 1 turn of the pan of 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 in to small pieces, about 5-6 minutes.

Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf, some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.

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 8-10 minutes to let the flavors come together.

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 out the potato pulp out of the skins, reserving it in a bowl.

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

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

To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili. Garnish with the sliced green scallions.