Preheat oven to 400 degrees and place a wire rack on a sheet pan. If you don’t have a wire rack, just a sheet pan is fine.

Prick each potato 3-4 times with a fork and cover with the olive oil, salt, and black pepper. Place on the pan and bake for 50-60 minutes, until the potatoes are soft.

While the potatoes are baking, shred up the chicken and toss in the buffalo sauce and 1 tbsp of melted butter. Season to taste and set aside.

After the potatoes have been removed from the oven and cooled down, carefully cut the tops off and scoop out most of the insides into a mixing bowl (leaving just enough so they can be refilled and not lose their structure).

Add the sour cream, milk, cheddar cheese, garlic powder, and remaining tbsp of butter to the mixing bowl. Mash to combine all of the ingredients, then season to taste with salt and black pepper. Fold in the buffalo chicken.

Fill the potato skins with even amounts of the mixture until very stuffed (you’re likely going to have some extra filling). Place the stuffed potatoes back on the sheet pan and bake for an additional 15 minutes, or until the cheese is golden.

Remove from the oven and top with sour cream and chives. Enjoy immediately for best results!