Place the potatoes on a baking sheet and drizzle with some EVOO.
Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
Mix in the blue cheese and scallions and season with salt and pepper.
Stir to combine everything but try to avoid mashing up the cheese too much.
Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
Serve a dollop of sour cream if desired, and carrots and celery alongside.