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Potato Skins with Buffalo Chicken

Potato Skins with Buffalo Chicken

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Protein

    • 12 ounces boneless, skinless chicken breast

  • Liquids

    • 💧 1 cup water
    • 9 teaspoons hot pepper sauce
    • 🥛 1/4 cup non-fat milk

  • Vegetables

    • 🥔 4 medium russet potatoes
    • 🧅 2 green onions
    • 🍅 2 medium tomatoes
    • 4 celery stalks

  • Dairy

    • 1/4 cup fat-reduced sour cream
    • 1/4 cup crumbled blue cheese

  • Fats

    • 2 tablespoons margarine

STEPS

1

Center oven rack and preheat oven to 425 °F.

2

Place chicken in a sauté pan, add water, and cover. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using two forks.

3

While chicken is simmering, wash and scrub potatoes with a clean vegetable brush under running water and slit each one lengthwise about 1-inch deep.

4

Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes. Let cool slightly.

5

Slice each potato in half lengthwise, scoop out potato, leaving a 1/4 inch shell. Mash potato together with hot pepper sauce, sour cream, margarine, and milk. Fold in blue cheese and shredded chicken.

6

Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking).

7

Place filled potato skins on a 9x13 inch baking sheet and bake about 15 to 20 minutes until tops are golden brown.

8

Dice tomatoes and green onions. Cut celery stalks into four inch sticks.

9

To serve, top potatoes with onions and tomatoes. Serve celery sticks on the side for scooping potato contents.

NUTRIENTS

Per 1 serving

🔥

360

Calories

  • 20
    Protein
  • 44
    Carbs
  • 12
    Fats

💡 To save time, use pre-shredded chicken from the store.You can substitute bleu cheese with feta or omit altogether for a lighter version.Add more hot sauce if you prefer spicier flavors.