Buffalo Chicken Stuffed Potato Skins

Ingredients

• 1 1/2 cups diced cooked chicken
• 1/3 cup FRANK'S RedHot® Cayenne Pepper Sauce
• 4 tablespoons melted butter, divided
• 3 hot baked potatoes, split lengthwise
• 1/2 cup sour cream
• 1/2 cup shredded Cheddar cheese
• 1/2 cup crumbled blue cheese

directions

1. PREHEAT oven to 400°F. Mix chicken, RedHot Sauce and 2 tablespoons of the butter; set aside.
2. SCOOP out inside of potatoes leaving a thin shell. Mash potatoes and stir in sour cream and remaining 2 tablespoons 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.