For the Potatoes:

1. Preheat the oven to 400°F. Rub the oil over the outside of the pricked potatoes and liberally season with salt and pepper.
2. Place the potatoes directly on the oven rack (I place a piece of tin foil on the rack below to catch any drippings) and bake for 50-60 minutes, or until tender.
3. Reduce the oven temperature to 300°F. Allow the potatoes to cool slightly and then make an incision lengthwise in each to create a pocket (depending on the size of your potatoes, you may want to simply halve them. I was working with medium-sized potatoes, and that’s what I ended up doing). Squeeze gently so the inside of the potato is exposed. Using a fork, fluff up the insides of the potato and scoop into a large mixing bowl. Add a pat of butter and stir until mixed. Set aside.

For the Chicken Filling:

1. While the potatoes are cooking, heat a large skillet over medium heat and add the oil. Season the chicken with salt and pepper and then add to the pan. Cook for 5-7 minutes per side, or until cooked through. Remove from heat and allow to cool slightly.
2. Shred or chop the chicken and place in the bowl with the potato innards. Stir in the buffalo sauce and dressings and mix until everything is well combined. Stir in half of the shredded cheese and cooked bacon. Taste and adjust the buffalo sauce, if needed.

Assembly:

1. Place the split potatoes on a foil-lined baking sheet. Fill each one with the buffalo chicken filling and top with the remaining shredded cheese and bacon. Return the potatoes to the oven for 10 minutes or until the cheese is melted and the filling is warmed through.
2. Garnish the stuffed potatoes with bleu cheese crumbles, scallions, herbs, and a drizzle of additional dressing or buffalo sauce. Serve immediately.