Buffalo Chicken Potato Skins

Ingredients

• 340 gram kemiksiz, derisiz tavuk göğsü · 719 kcal
• 1 su bardağı su
• 4 adet orta boy patates (yaklaşık 680 gr) · 440 kcal
• 9 tatlı kaşığı acı biber sosu · 103 kcal
• 1/4 su bardağı yağsız süt · 25 kcal
• 1/4 su bardağı hafif ekşi krema · 68 kcal
• 2 yemek kaşığı margarin · 136 kcal
• 1/4 su bardağı ufalanmış küflü peynir (blue cheese) · 89 kcal
• 2 dal yeşil soğan · 1 kcal
• 2 adet orta boy domates · 57 kcal
• 4 adet kereviz sapı · 19 kcal

Method

1. Preheat your oven to 425°F (218°C). Place the chicken breast in a covered pan with 1 cup of water, simmer for 20 minutes, then let cool and shred using two forks.
2. Wash the potatoes and slit each lengthwise. Microwave on high in a microwave-safe dish for 10 minutes until tender, then slice in half and scoop out the flesh, leaving a 1/4-inch shell.
3. Mash the scooped potato flesh with the hot pepper sauce, sour cream, margarine, and milk, then gently fold in the blue cheese and shredded chicken.
4. Spoon the mixture back into the potato skins, making a slight dent in the center. Bake on a baking sheet for 15 to 20 minutes until the tops are golden brown.
5. Dice the tomatoes and green onions, and cut the celery into sticks. Top the baked potato skins with the tomatoes and onions, and serve with celery sticks on the side.

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