Categories: Meals
Ingredients
- 4 medium russet potatoes
- Vegetable or olive oil, for the potatoes
- 1/2 cup mayo
- 1/4 cup buttermilk
- 1/4 cup sour cream
- Dash of Worcestershire
- 1/2 cup crumbled blue cheese, plus more for topping
- 1/4 cup chopped fresh chives
- Kosher salt and black pepper, to taste
- 3 tbsp salted butter
- 1/4 cup Buffalo hot sauce
- 2 cups shredded rotisserie chicken
- 1 stalk celery, thinly sliced
- 1 small carrot, grated
Directions
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eheat the oven to 400. Prick the potatoes all over with a fork, rub with a little oil and bake on a foil-lined baking sheet until tender when pierced with a knife, about 1 hour.
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When the potatoes are almost done, combine the mayo, buttermilk, sour cream and Worcestershire in a small bowl and stir until smooth. Stir in the blue cheese and 2 tbsp of the chives; season with salt and pepper. Refrigerate until ready to serve.
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Melt the butter in a medium skillet over medium heat. Whisk in the hot sauce. Add the chicken and cook, tossing, until heated through, about 2 minutes. Keep warm.
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Split open the baked potatoes lengthwise; press the ends together to open them up. Top each potato with 1 tbsp of the blue cheese dressing and season lightly with salt. Use a fork to mash the dressing into the potatoes. Top with the chicken mixture, then another tbsp of dressing. Sprinkle with the celery and carrot. Top with more blue cheese and the remaining 2 tbsp chives. Serve with the remaining dressing.