BUFFALO STUFFED SKINS

Buffalo Stuffed Skins image

Yield serves 4

Number Of Ingredients 18

4 large Idaho potatoes
Salt and pepper
3 tablespoons EVOO (extra-virgin olive oil), divided
1 tablespoon butter
1 1/2 to 2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
2 celery stalks, finely chopped
2 garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
2 1/2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 (15-ounce) can tomato sauce
3/4 pound blue cheese (preferably Maytag), crumbled
1 egg
1/2 cup sour cream
6 scallions sliced on bias, whites and green kept separate

Steps:

Preheat the oven to 350°F.
Place the potatoes on a rimmed baking sheet and rub them with salt, pepper, and 1 tablespoon of the EVOO. Bake for about 1 hour, until tender.
While the potatoes are baking, place a large pot over medium-high heat. Add 1 tablespoon of the EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5 to 6 minutes.
Add the carrot, onions, celery, garlic, paprika, bay leaf, and some salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring up to a bubble. Simmer for 8 to 10 minutes to let the flavors come together.
While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat. Gently scoop the potato pulp out of the skins, reserving it in a bowl.
To the bowl with the potato pulp, add the blue cheese, egg, sour cream, the whites of the scallions, and salt and pepper. Gently mix to combine.
Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.
To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili (be sure to discard the bay leaf). Garnish with the sliced scallion greens.