Buffalo Chicken Stuffed Potatoes and Blue Cheese Sauce

Directions

Stuffed Potatoes

1. Rub potatoes in vegetable oil and season with salt and pepper. Place in a pre-heated oven at 160C for one hour until cooked through and crispy.

2. Whilst the potatoes cook, place your individual chicken breasts on a piece of foil, seasoning with salt and pepper and place the cube of butter on top. Wrap into a parcel and place in the over with the potatoes for 20 minutes or until cooked through. 

3. Once cooked take the chicken breasts out of the oven and plonk into a blown along with the melted butter and juices. Add 100ml of Smokey Dragon hot sauce then pull the breasts apart until shredded.

4. When the potatoes are cooked remove from the oven and cut in half. Arrange on a baking tray scooping out the centres and adding to the shredded buffalo chicken. Mix together until we’ll combined.

5. Stuff the potatoes with the buffalo chicken mix, top with cheese and then place back in the oven for 10 minutes until the cheese is melted. 

6. Cover in delicious blue cheese sauce and chopped spring onions. 

Blue Cheese Sauce

1. Mix equal parts mayo, yoghurt and blue cheese seasoning in a dish. Cover and refrigerate for 20 minutes.