Loaded with a crazy-good mixture of chicken, Cheddar Cheese and Frank's RedHot® Original Cayenne Pepper Hot Sauce, these stuffed potato skins are an easy way to bring big Buffalo flavour to your game day party.
PREHEAT oven to 400°F (200°C). Mix chicken, RedHot Sauce and 2 tablespoons (30 ml) of the butter; set aside.
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.
BAKE 20 minutes or until heated through. Garnish with chopped chives, if desired.