Like the Best of a Bunch of Worlds
Ingredients
2 Medium to Large Russet Potatoes
2 Cups Cooked, Chopped, Chicken
1 Cup Shredded Cheddar Cheese
½ Cup crumbled Blue Cheese
¼ Cup Sour Cream
¼ Cup Red Hot Sauce ( I use Franks, but whatever you like )
4 Tbsp of Butter, Divided
Salt & Pepper to Taste ( I also used some Garlic Powder )
Instructions
Preheat your oven to 350°F.
Clean the potatoes, coat with oil, and season.
Bake the potatoes until tender, about an hour.
Let the potatoes cool enough to work with.
Slice potatoes in half, lengthwise.
Scoop most of the flesh into a bowl, leaving enough to maintain the shape.
Mash the potato flesh with 2 Tbsp of the butter and the sour cream.
Stir in the Blue Cheese and 3/4 of the Cheddar cheese.
Meanwhile, in small bowl, melt 2 Tbsp butter and mix in the hot sauce.
Stir the chicken into the hot sauce / butter.
Stir the chicken into the potato mixture.
Spoon potato / chicken mixture into the potato skins.
Top with remaining Cheddar cheese.
Bake in oven for 30 to 40 minutes, until cheese is melty on top.
Let cool 5 to 10 minutes, before serving.
Enjoy.
Notes
This is a great way to use up leftover chicken or use a store bought rotisserie chicken.
You could substitute ranch dressing for the sour cream and blue cheese.
You could garnish with finely chopped celery.
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