Ingredients
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12
russet potatoes
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3 tablespoons
olive oil
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3 tablespoons
melted butter
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1/4 cup
warm milk
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2 teaspoons
buffalo sauce
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1 pound
cooked and crumbled bacon
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1/2 cup
thinly sliced green onions
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blue cheese or ranch dressing for serving
Directions
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To start, preheat your oven to 400 degrees.
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Scrub potatoes and pierce several times with a fork or sharp knife.
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Rub potatoes with olive oil. Bake on a foil lined cookie sheet for about 50 minutes.
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Allow to cool enough to touch
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Once cool, slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact.
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Using a hand mixer or a stand mixer, beat the potato flesh with melted butter on low.
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With the mixer or beater running, slowly mix in the warm milk.
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Once potatoes are smooth, stir in 2 tbsp buffalo sauce, bacon and chives.
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Scoop about ¼ of a cup of mashed potatoes into each potato skin.
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Sprinkle with shredded cheese.
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Broil on high for 4-5 minutes. But keep an eye on them, as all ovens are different.
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Top with more bacon crumbles and green onions and serve hot with blue cheese or ranch dressing.
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