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.

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $2.92/serving

Dietary

• Gluten-Free
• Nut-Free
• High-Protein

Tags

• bake
• savory
• comfort food
• crowd-pleaser
• classic
• healthy

Ingredients

• 12 ounce chicken breast (boneless, skinless)
• 1 cup water
• 4 russet potatoes (medium)
• 9 teaspoon hot pepper sauce
• 0.25 cup milk (non-fat)
• 0.25 cup sour cream (light)
• 2 tablespoon margarine
• 0.25 cup blue cheese (crumbled)
• 2 green onions
• 2 tomatoes (medium)
• 4 celery stalks

Instructions

1. Center oven rack and preheat oven to 425 °F. Place chicken breast in a sauté pan, add water, and cover.
2. Simmer for 20 minutes and remove from pan; let cool slightly.
3. When chicken breast is cool enough to handle, shred using two forks, one in each hand.
4. While chicken breast is simmering, wash and scrub russet potatoes with a clean vegetable brush under running water and slit each one lengthwise about 1-inch deep.
5. Place russet potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes.
6. Let russet potatoes cool slightly.
7. Slice each russet potato in half length-wise, scoop out potato, leaving a 1/4 inch shell.
8. Mash potato together with hot pepper sauce, sour cream, margarine, and milk.
9. Fold in blue cheese and shredded chicken breast.
10. Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking).
11. Place filled potato skins on a 9x13 inch baking sheet and bake about 15 to 20 minutes until tops are golden brown.
12. Dice tomatoes and green onions.
13. Cut celery stalks into four inch sticks.
14. To serve, top potatoes with green onions and tomatoes.
15. Serve celery stalks on the side for scooping potato contents.

Nutrition (per serving)

• Calories: 414
• Protein: 34.2 g
• Carbohydrates: 42.8 g
• Fat: 11.8 g
• Fiber: 5.5 g
• Sodium: 336 mg
• Saturated Fat: 4.2 g
• Sugar: 5.3 g
• Cholesterol: 96 mg