Ingredients:

  • 4 large Russet Potatoes (approx. 250-300g / 9-11 oz each)
  • 1 tbsp Extra Virgin Olive Oil, divided
  • ½ tsp Coarse Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 300 g Cooked Chicken Breast, shredded
  • 120 ml (½ cup) Quality Hot Sauce (e.g., Frank’s RedHot)
  • 120 g (½ cup) Plain, 0% Fat Greek Yogurt
  • 1 tsp Unsalted Butter, melted
  • ½ tsp Worcestershire Sauce
  • ¼ tsp Garlic Powder
  • 100 g Reduced-Fat Sharp Cheddar Cheese, shredded
  • 2 tbsp crumbled Blue Cheese (optional)
  • 2 medium Spring Onions (Scallions), finely sliced

Instructions:

  1. Preheat oven to 220°C (425°F). Prick the potatoes all over with a fork (about 5-6 times each).
  2. Initial Bake: Bake the potatoes directly on the rack or a lined baking sheet for 45–55 minutes, or until the skin is crisp and the inside is soft.
  3. Cool & Halve: Remove potatoes and let them cool just enough to handle (about 10 minutes). Slice each potato in half lengthways.
  4. Scoop the Flesh: Using a spoon, carefully scoop out most of the potato flesh, leaving a substantial ¼-inch (6mm) shell wall attached to the skin. Reserve the scooped flesh for other uses.
  5. First Crisp: Lightly brush the inside and outside of the potato shells with the remaining olive oil. Place them cut-side up on the baking sheet and sprinkle lightly with salt and pepper. Bake for an additional 10 minutes until the edges start to crisp slightly. Remove and turn the oven down to 200°C (400°F).
  6. Combine Wet Ingredients: In a medium bowl, whisk together the hot sauce, Greek yogurt, melted butter, Worcestershire sauce, and garlic powder until smooth.
  7. Fold in Chicken: Add the shredded chicken to the sauce mixture. Stir well until the chicken is completely coated and the mixture is thick and creamy.
  8. Fill the Shells: Spoon the Buffalo chicken mixture evenly into the 8 prepared potato shells. Pack them down lightly.
  9. Top with Cheese: Sprinkle the shredded reduced-fat cheddar cheese over the chicken filling, followed by the optional blue cheese crumbles.
  10. Final Bake: Return the potato skins to the 200°C (400°F) oven for 5–7 minutes, or until the cheese is melted and bubbling, and the skins are piping hot throughout.
  11. Garnish and Serve: Remove from the oven. Garnish immediately with sliced spring onions before serving.