Preheat the oven to 425F. Wash and dry potatoes, then pierce potatoes all over with a fork. Place potatoes on a sheet pan, drizzle them with the olive oil and use your hands to rub olive oil and salt all over the potatoes until they’re fully coated. Bake in the oven for 50-60 minutes or until fork tender. Remove them from the oven and allow them to cool, about 15 minutes. Decrease the oven temp to 400F.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh into a large bowl, leaving a ¼” rim of potato still in the skins to help it hold its shape - like you’re carving out a little potato boat.
To the bowl with the potato flesh, add 1 tsp kosher salt, melted butter, sour cream, and buffalo sauce. Mash everything together with a fork, potato masher, or hand mixer until smooth. Fold in ½ cup blue cheese crumbles.
Using a spoon, fill each potato skin until heaping with the filling, about ⅓ cup each. Place the filled potatoes back on the baking sheet, and bake a second time until the filling is heated all the way through, about 20minutes.
Top with remaining blue cheese crumbles, chives, and an optional drizzle of buffalo sauce on top. Serve immediately. Enjoy!
