Wash potatoes and pat them dry. Cut in half lengthwise and microwave according to your microwave’s instructions, about 15 minutes for this recipe.

Shred the chicken with forks and toss it with the buffalo wing sauce in a medium bowl. Preheat the oven to the BROIL setting.

Scoop out the potato flesh and set it aside. Brush potato skins on both sides with olive oil and place them on a baking sheet lined with parchment paper. Broil the potato skins for about 5 minutes until crisp.

Fill each potato skin with the chicken mixture, top with cheddar and blue cheese, and place under the broiler for a couple more minutes until the cheese melts.

Garnish with parsley or green onions if desired. Serve.