Heat your oven to 400°F and lightly coat your potatoes in olive oil, salt and pepper. Bake them for 40-50+ minutes, until a fork can easily be inserted.

Set the potatoes aside to cool. Once cool, slice the potatoes in half and scoop out the insides until you have a nice little shell.

Place the potato insides in a large bowl, add in your Frank's Red Hot Sauce, blue cheese dressing, chicken, chives and salt/pepper. Mash up until well combined.

Scoop your Buffalo Chicken mix into the potato skins, top with crumbled blue cheese, followed by the cheddar cheese and dress with green onions.

Bake at 350°F until the cheese is nicely melted.