In a large pot of water, bring to a boil over medium high heat, and cook chicken until done. Drain and shred chicken. Set aside.
Wash and dry potatoes and pierce each potato with a fork multiple times.
Rub with vegetable oil and place on a baking sheet and bake at 375° for one hour or until potatoes are fork tender.
Carefully remove from the oven and when potatoes are cool enough to handle, cut a lengthwise “V” in the top of each potato and spoon out the flesh into a medium bowl.
Add butter, sour cream, hot sauce, buffalo sauce, mozzarella cheese and shredded chicken to bowl. Stir until combined and season with salt and pepper, to taste.
Spoon potato mixture back into the potatoes, top with additional mozzarella cheese and bake for an additional 15 minutes or until the cheese is hot and bubbly, and cheese starts to brown. Enjoy.