Potato Skins with Buffalo Chicken
This lively dish gives a nod to buffalo chicken wings but without extra fat and calories. Start with a foundation of nutritious potatoes -- which are naturally high in potassium, vitamin C, and fiber -- and replace fried wings with shredded chicken breast and top with fresh tomatoes and onions. Don't forget the celery sticks.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
414
Calories
34g
Protein
43g
Carbs
12g
Fat
5g
Fiber
5g
Sugar
336mg
Sodium
Saturated Fat 4 g · Cholesterol 96 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
boneless, skinless chicken breast
12 ounces
water
1 cup
russet potatoes
4 medium · about 1 1/2 pounds
hot pepper sauce
9 teaspoons
non-fat milk
1/4 cup
light sour cream
1/4 cup
margarine
2 tablespoons
crumbled blue cheese
1/4 cup
green onions
2
tomatoes
2 medium
celery stalks
4
Instructions
- 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, one in each hand.
- 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 length-wise, 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.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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