Buffalo-Chicken Potato Skins

Preheat oven to 400°F degrees.

Prick the potatoes a few times with a fork and bake in a preheated 400°F oven until tender, about an hour.

Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.

Brush the potato skins all over with oil and bake in a preheated 450°F oven for 10 minutes on each side.

Mix the hot sauce and the melted butter and then mix in the chicken.

Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.

Broil until the cheese has melted, just a few minutes.

Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.