Directions

1. 1

   Preheat your oven to 425°F with the rack positioned in the center. Place the chicken breast in a covered sauté pan with the water and bring to a simmer.

2. 2

   Simmer the chicken covered for about 20 minutes until it reaches an internal temperature of 165°F. Remove the pan from heat and let the chicken cool slightly.

3. 3

   Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

4. 4

   While the chicken cooks, scrub the potatoes thoroughly under running water with a vegetable brush. Make a lengthwise slit about 1 inch deep along the top of each potato.

5. 5

   Place the slit potatoes in a microwave-safe dish and microwave on high uncovered for about 10 minutes until partially softened.

6. 6

   Allow the potatoes to cool slightly until they are easy to handle.

7. 7

   Cut each potato in half lengthwise. Carefully scoop out the insides with a spoon, leaving a ¼-inch thick shell that will hold the filling.

8. 8

   In a large bowl, combine the scooped potato flesh with the hot pepper sauce, sour cream, margarine, and milk. Mash until you reach a creamy consistency with small lumps.

9. 9

   Gently fold the shredded chicken and crumbled blue cheese into the mashed potato mixture until evenly distributed.

10. 10

    Spoon the chicken and potato filling into each potato skin shell, slightly denting the center to create a shallow well for fresh toppings.

11. 11

    Arrange the filled potato skins on a 9x13 inch baking sheet and bake for 15 to 20 minutes until the tops are golden brown.

12. 12

    While the potatoes bake, dice the tomatoes and chop the green onions into thin rings.

13. 13

    Cut the celery stalks into 4-inch sticks.

14. 14

    Remove the baked potato skins from the oven and top each one with the diced tomatoes and green onions.

15. 15

    Serve the potato skins warm with the celery sticks on the side for scooping up the filling.