Buffalo-Style Baked Potato
All the flavor, but none of the mess of chicken wings in this great baked potato. The fluffy potato is topped with a spicy, shredded chicken mix and served with blue cheese and celery sticks.
8 large baking potatoes
2 whole chicken breasts, about 2 1⁄4 lb., poached
1 cup barbecue sauce, warm
1 tbsp. olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
Salt and pepper, as needed
1⁄2 cup crumbled blue cheese
Celery sticks, as needed
1. Bake potatoes until done and keep warm. In a small bowl, finely shred poached chicken. Add barbecue sauce and mix until completely combined. Keep warm and set aside.
2. In a large sauté pan, heat olive oil until hot but not smoking. Add peppers and cook, about 2 min. Remove from heat and toss with chicken.
3. Cut open potatoes, and break up insides until fluffy. Season with salt and pepper. Top each potato with shredded chicken and bell pepper mixture.
4. Add crumbled blue cheese and serve.