Buffalo Chicken Potato Skins

This recipe delivers the bold, spicy flavor of buffalo wings in a nutrient-dense, fiber-rich potato skin package with significantly less fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 12 ounces boneless, skinless chicken breast · 415 kcal in the whole recipe
• 1 cup water
• 4 medium russet potatoes (about 1 1/2 pounds) · 603 kcal in the whole recipe
• 9 teaspoons hot pepper sauce · 141 kcal in the whole recipe
• 1/4 cup non-fat milk · 24 kcal in the whole recipe
• 1/4 cup light sour cream · 83 kcal in the whole recipe
• 2 tablespoons margarine · 165 kcal in the whole recipe
• 1/4 cup crumbled blue cheese · 122 kcal in the whole recipe
• 2 green onions · 1 kcal in the whole recipe
• 2 medium tomatoes · 78 kcal in the whole recipe
• 4 celery stalks · 26 kcal in the whole recipe

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.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.