Preheat oven to 375 degrees F. Wash potatoes thoroughly and dry. Rub olive oil over skin of potatoes and place potatoes on rack in preheated oven. (I like to put a cookie sheet on the 2nd rack to catch anything that drips down, though isn't usually much) Bake for 50-70 minutes or use AIR FRYER METHOD until done (fork should poke into the potato easily). Remove from oven and set on wire rack to cool.

In a medium sauce pan make a roux: over medium heat melt butter, then add the flour. Whisk together and cook for 1 minutes, whisking the entire time. Slowly add milk ½ cup at a time, whisking until completely combined after every addition. Once all the milk is added turn up the heat a bit (not too high), and continue to whisk. The mixture will bubble and start to thicken as you are mixing. Once it has thickened up, turn off heat and remove the sauce pan. Add cheddar cheese to milk mixture and whisk until melted and combined. Add buffalo sauce and mix until combined.