Buffalo Chicken Twice Baked Potatoes

Ingredients:
-7 small Yukon gold potatoes (about 1 ¾ pounds)
-2 tablespoons unsalted butter, melted
-1/4 cup whipping cream, warmed
-1 ½ cup mozzarella cheese
-Salt and pepper to taste
-2 chicken breasts (about 1 lb), cubed
-1/2 cup hot sauce
-3 tablespoons unsalted butter, melted
-1 ½ teaspoon red wine vinegar
-1/2 cup mayonnaise
-1/2 cup Greek Yogurt
-1 teaspoon Worcestershire sauce
-1/4 cup finely diced celery
-1/2 cup crumbled blue cheese
-2 tablespoons fresh chives

Method:

Preheat oven to 400°F. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3-quart saucepan, leaving 1/4-inch-thick shells.

With a potato masher mash potatoes in a bowl. Stir in melted butter, cream and mozzarella cheese until well combined. Season shells with salt and pepper. Spoon mashed potatoes into shells and bake until heated through and lightly golden on top, about 15 minutes.

While potatoes are baking, prepare chicken. Coat a skillet preheating over medium heat with cooking spray and cook until chicken is lightly brown on each side. Then add hot sauce through vinegar to the pan and simmer until mixture is slightly thickened.

While mixture is thickening, combine remaining ingredients until well distributed.

Serve potatoes by spooning chicken over the top of baked potatoes with blue cheese topper over the top or on the side.