3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground pepper
1/4 to 1/2 cup milk
1/2 cup blue cheese crumbles
5 scallions, white and green parts, chopped
Salt and freshly ground black pepper
2 pounds chicken tenders, cut into bite-size pieces
3 large cloves garlic, chopped
1/4 to 1/2 cup hot sauce
4 tablespoons butter
Carrot and celery sticks
Sour cream to garnish, optional
Preheat oven 400F.
Place potatoes on a baking sheet and drizzle with some EVOO.
Prick them with fork, sprinkle with some salt and bake in oven for 40 minutes or until the potatoes are cooked through and tender.
Remove tender potatoes from oven, cut in half lengthwise and carefully scoop out the flesh from each half, preserving the integrity of the skin halves.
Place the potato flesh in a bowl and mash with the milk, adding just a little at a time. Add in the blue cheese and scallions and season with salt and pepper. With a potato masher, mash them to combine everything but avoid mashing up the cheese too much.
Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
While the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with three turns around the pan of EVOO, about 3 tablespoons. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture. Serve a dollop of sour cream if desired, and carrots and celery alongside.