4 small russet potatoes, baked until soft
1 tablespoon of buffalo wing sauce
4 ounces of softened cream cheese
2 tablespoons of blue cheese
1 cup of shredded cheddar cheese
Cut potatoes in half and scoop most of the potatoes out of each skin. Place potato filling in a bowl; mix with cream cheese, sauce and blue cheese.
Place back in the skins and top with shredded cheese. Bake in a 350-degree oven
for 10 minutes.
Recipe makes eight tater skins.