Ultimate Buffalo Chicken & Bacon Skins

1.Preheat your oven to 400°F (200°C).

2.Scrub the russet potatoes under cold water and pat them dry with a towel. Prick each potato several times with a fork to allow steam to escape during baking.

3.Rub the potatoes with olive oil and sprinkle with salt and pepper to taste. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

4.Once the potatoes are baked, remove them from the oven and let them cool for a few minutes until they are safe to handle. Cut each potato in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato on the skin to create a shell.

5.In a mixing bowl, combine the shredded chicken with buffalo sauce, mixing well until the chicken is fully coated.

6.Spoon the buffalo chicken mixture into each potato skin, filling them generously. Top each filled potato skin with chopped bacon and shredded cheddar cheese.

7.Return the filled potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8.Remove the potato skins from the oven and let them cool slightly. Drizzle sour cream over the top and garnish with sliced green onions before serving.