Baked potato piled high with chicken breasts covered in buffalo sauce and then topped with a creamy blue cheese dressing and fresh blue cheese crumbles.
Preheat oven to 350 degrees.
Scrub potatoes with a stiff brush. Pierce potato skins with a knife or fork. Then coat potatoes in olive oil and sprinkle with salt and pepper. Place on a baking sheet.
Bake for 60-75 minutes, until soft.
While the potatoes are baking, make hot sauce.
In a medium sized sauce pan, melt butter over medium heat. Do not let the butter boil.
Once the butter is melted, slowly whisk in the hot sauce until well incorporated. Turn heat down to low.
Finally, add the garlic powder. You can keep the sauce on the burner on low to keep it warm until you're ready to use it. You will likely have leftover sauce.
While the potatoes are baking, cook your chicken. Heat olive oil in a skillet over medium heat, about 2-3 minutes.
Pat chicken breasts dry with a paper towel. Sprinkle both sides of raw chicken breasts with salt and pepper.
Place chicken breasts in skillet and cook for approximately 5-8 minutes. Just leave the chicken cooking in the pan, don't move it around. After 5-8 minutes, depending on how big your chicken breast is, flip the chicken over and cook for an additional 5-8 minutes on the second side. If you want to temp it, it should be 160 degrees.
Once chicken is fully cooked, remove it from the skillet and let it rest on a cutting board for a few minutes. Then chop the chicken into bite-sized pieces.
Place the chopped chicken in a medium sized bowel and cover with desired amount of buffalo hot sauce.
Mix all ingredients in a medium bowl. Stir well to combine. Reserve 2oz of the blue cheese crumbles to use as topping.
Once potatoes are finished baking, remove from oven and slice open lenght-wise.
Top the baked potato with the chicken coated in the buffalo hot sauce.
Drizzle with blue cheese dressing and then finish with a sprinkle of blue cheese crumbles. You can top with more hot sauce if desired.