buffalo chicken stuffed potato skins

Ingredients

• 1 1/3 cups (325 milliliters) diced cooked chicken
• 1/3 cup (75 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
• 4 tablespoons (60 milliliters) melted butter, divided
• 3 hot baked potatoes, split lenthwise
• 1/2 cup (125 milliliters) sour cream
• 1/2 cup (56 grams) shredded Cheddar cheese
• 1/2 cup (56 grams) crumbled blue cheese

directions

1. PREHEAT oven to 400°F (200°C). Mix chicken, RedHot Sauce and 2 tablespoons (30 ml) of the butter; set aside.
2. SCOOP out inside of potatoes leaving a thin shell. Mash potato flesh. Stir in sour cream and remaining 2 tablespoons (30 ml) butter until smooth. Stir in chicken mixture, Cheddar cheese and blue cheese. Spoon mixture into shells.
3. BAKE 20 minutes or until heated through. Garnish with chopped chives, if desired.