Boil the potatoes for about 45 minutes.

Preheat your oil to 375 degrees, allow potatoes to cool for about 5 minutes. Slice the potatoes in half and core them.

Fry the potatoes for a couple of minutes each. Until they are crispy and a golden brown.

Allow to cool then coat each skin with Blue Cheese dressing, Frank's Red Hot buffalo sauce then sprinkle with carrots and celery.