Rachael Ray: Rachael's Daytime Talkshow

Buffalo-Stuffed Skins

Aired on: January 29, 2009

Ingredients

4 large Idaho potatoes
Salt and pepper
3 tablespoon EVOO – Extra Virgin Olive Oil, divided
1 tablespoons butter
1 1/2 to 2 pounds all-white ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
2 ribs celery, finely chopped
2 cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 1/2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce
3/4 pound blue cheese (recommended type Maytag Blue), crumbled
1 egg
1/2 cup sour cream
6 scallions sliced on bias, whites and green parts kept separate

Yields: 4 servings

Preparation

Preheat oven to 350°F.

Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO. Pop them into the preheated oven and bake for about 1 hour, until tender.

While the potatoes are cooking, place a large pot over medium-high heat. Add 1 turn of the pan of EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.

Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf, some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, take the potatoes out of the oven and slice the top third off so the potato resembles a boat. Gently scoop out the potato pulp out of the skins, reserving it in a bowl.