Ingredients

serves 4

　　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

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Add the carrot, onions, celery, garlic, paprika, bay leaf, and some salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.

　　

Step 9

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.

　　Rachael Ray's Look + Cook