Skinny Buffalo Chicken Potato Skins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 medium (12 oz) Russet potatoescooking spray (I use my Misto)12 oz boneless skinless chicken breast1 celery stalk1/2 onion1 clove garlic16 oz fat free low sodium chicken broth1/3 cup hot cayenne pepper sauce (I used Frank's)12 tbsp reduced fat shredded cheeseFor toppings (not included in nutrition info):1/2 cup carrots, cut into 2-inch matchsticks1 large celery stalks, cut into 2-inch matchsticks1/4 cup Skinny Blue Cheese Dressing (see recipe for Low Fat Creamy Blue Cheese Dressing)
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.
Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
Heat oven to 450°F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.
Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
Serving Size: 12 servings
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.
Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
Heat oven to 450°F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.
Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 126.5
- Total Fat: 1.4 g
- Cholesterol: 19.8 mg
- Sodium: 394.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.4 g
- Protein: 10.0 g
Member Reviews