Buffalo Sauce and Blue Cheese Potato Skins

Place chicken breasts in Suvie pan. Combine hot sauce and butter in a small bowl and pour over chicken. Load into top of Suvie.

Place potatoes in Suvie pan and load into bottom of Suvie. Enter cook settings and cook now or schedule.

Set Bottom Zone: Slow Cook Low, 4 hours. Set Top Zone: Slow Cook Low, 4 hours.

After the cook, remove potatoes and chicken from Suvie. Cut potatoes in half and scoop out the interiors, leaving the potato skins intact. Use leftover potato filling later for recipes such as mashed potatoes or potato cakes. Transfer chicken breasts to cutting board and shred with two forks. Return chicken to Suvie pan, toss to coat in leftover sauce, and season to taste with salt and pepper.

Combine sour cream, milk, and blue cheese crumbles in a small bowl. Stir with a whisk until ingredients are evenly mixed through.

To serve, fill each potato half with 2 tbsps shredded chicken, drizzle with blue cheese mix, and garnish with scallions.