Buffalo Chicken Potato Skins

With Football, Hockey and Basketball back in full swing it is the perfect time for some game day food. I found a recipe on SkinnyTaste that has all the flavor of buffalo chicken and packages it in an easy to eat potato skin! When I saw this I had to try them right away because I love potato skins and buffalo chicken and the thought of combining the two makes them even better.

Servings 12 (1 Skin per serving)

Nutritional Information (calculated on myfitnesspal.com): 2 weight watchers points plus. 82 calories, 7g carbs, 2g fat, 8g protein.

Ingredients

• 6 medium Idaho Potatoes
• Cooking Spray (I use an olive oil mister)
• 12 oz Boneless Skinless Chicken Breasts
• 1 Celery Stalk
• 1/2 Onion, cut into 4 chunks
• 1 Clove Garlic
• 16 oz Fat Free Low Sodium Chicken Broth
• 1/3 cup Franks Red Hot Sauce (or other hot pepper sauce)
• 12 T Reduced Fat Cheddar Cheese
• 1/2 cup Carrots, cut into matchsticks
• 1/2 cup Celery, cut into matchsticks
• 1/4 cup Light Blue Cheese Dressing

Directions

1. Combine in a crock pot the Chicken, Celery, Onion, Garlic, and Chicken Broth. (Be sure to add the chicken first as you want it covered by the broth. If the broth does not cover the chicken add more water until it is completely covered.) Cook on low for 6 hours.
2. While the chicken is cooking poke the Potatoes with a fork a few times and place in the microwave and cook on high for 5 minutes per potato.
3. When Chicken is completed reserve about 1/2 cup of broth and discard or save the rest.for a different recipe.
4. Shred the Chicken with two forks and return it to the crock pot with the 1/2 c of Broth and the Hot Sauce. Cook for 30 minutes on high.
5. Heat oven to 450 degrees.
6. Cut the Potatoes in half and scoop out the center leaving only a 1/4" wall on the skin. (Save scooped out potatoes for another recipe or discard.)
7. Spray both sides of the Potato Skins with Cooking Spray and place cut side up on a foil lined baking sheet. (I always line my sheets with foil to reduce cleanup.)
8. Season the Skins with Salt and Pepper and bake for 10 minutes.
9. Remove the Skins from the oven and fill with Chicken mixture (about 2 T each) and top each with 1 T of Cheese
10. Bake for 5 more minutes.
11. Top each skin with 1 t Light Blue Cheese Dressing, Carrots and Celery.
12. Enjoy!

Cooking the potatoes in the microwave

Cooked Skins

Bon Appetit!
I would cut the carrots and celery a little smaller next time.